芝麻素抗氧化活性的研究  

Studies on Anti-oxidative Activity of Sesamin

作　　者：孙明[1] 周建新[1] 汪海峰[1] 李小龙[1] 时小丽[1] 

机构地区：[1]南京财经大学江苏省粮油品质控制及深加工技术重点实验室

出　　处：《食品与发酵工业》2005年第3期41-42,共2页Food and Fermentation Industries

摘　　要：以过氧化值(POV值)为指标,研究了芝麻素在大豆色拉油及猪油中的抗氧化性能,结果表明,芝麻素具有良好的抗油脂氧化活性,且随添加量的增加而增强,ω(芝麻素) =0 0 4 %在大豆色拉油中的抗氧化活性与ω(BHT) =0 0 2 %相当,优于在猪油中的抗氧化活性,磷酸对芝麻素在猪油中的抗氧化活性有显著的增效作用。Anti-oxidative activity of sesamin in soybean salad oil and lard was studied by measuring the peroxide value(POV). The results showed that sesamin has good anti-oxidative activity which is concentration dependent. The anti-oxidative activity of sesamin (0.04% in soybean salad oil) is comparable to that of BHT (0.02% in soybean salad oil), and better than that in lard. Phosphoric acid can significantly enhance the anti-oxidative activity of sesamin in lard.

关 键 词：抗氧化活性 芝麻素 大豆色拉油 抗氧化性能 POV值 过氧化值 增效作用 猪油 抗油脂 添加量 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS221[轻工技术与工程—食品科学与工程]