板栗壳天然色素对油脂抗氧化作用的研究  

Antioxidant activities of natural pigment from Castanea mollissima shell in lipid

作　　者：黄永芳[1] 谢治芳[1] 吴雪辉[2] 张科平[2] 张远志[2] 

机构地区：[1]华南农业大学经济林研究中心,广州510642 [2]华南农业大学食品学院,广州510642

出　　处：《食品工业科技》2005年第1期143-145,共3页Science and Technology of Food Industry

基　　金：广东省教育厅自然科学基金资助项目(Z03007);华南农业大学校长基金资助项目

摘　　要：以猪油和花生油作为底物,采用烘箱贮藏法测定油脂的 POV值,研究板栗壳天然色素对油脂的抗氧化活性,结 果表明,板栗壳色素具有一定的抗油脂氧化能力,当色素 的添加量分别为猪油和花生油质量的0.03％和0.01％时, 效果最好,而且柠檬酸与抗坏血酸对色素的抗氧化性有 协同增效作用,柠檬酸的协同作用更好,同时添加质量分 数0.005％的柠檬酸和0.03％与0.01％的色素,对猪油和花 生油的抗氧化效果可与0.02％的BHT媲美。The antioxidant activities of natural pigment from castanea moliissima shell were measured by oven experiments using lard and peanut oil as substrates. The results indicated that pigment of castanea moliissima shell possess antioxidant activities in lipid. At the pigment concentration of 0.01% and 0.03% exhibits the greatest antioxidant effect for peanut oil and lard. The cooperative effects were showed when the pigment was mixed with citric acid and ascorbic, especially citric acid. The antioxidant activities of 0.01% pigment and 0.005% citric acid is nearly equal to 0.02% BHT activity in peanut oil, and in lard the pigment concentration is 0.03%.

关 键 词：板栗壳 天然色素 油脂 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]