栎皮酮的抗氧化性能研究  

Study on the antioxidant activity of quercetin

作　　者：李冰[1] 吴建文[1] 李琳[1] 陈玲[1] 张喜梅[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州市五山510640

出　　处：《中国油脂》2005年第6期37-39,共3页China Oils and Fats

基　　金：国家自然科学基金重点项目(204360200);国家自然科学基金青年基金(20306007);广东省科技攻关项目(2003C104025)资助

摘　　要：栎皮酮是一种天然的食品抗氧化剂,通过诱导时间实验与烘箱贮藏实验测定了栎皮酮的抗氧化性能。研究发现,栎皮酮能显著延长花生油、棕榈油和猪板油的诱导时间,同时能提高这3种油样的贮藏稳定性。栎皮酮分别与BHT、TBHQ复配使用时,其协同作用并不明显。Quercetin is a potential natural antioxidant in food.The antioxidant activity of quercetin was investigated by the experiments of induction time and storage stability in oven.It was found that the induction time of peanut oil,palm oil and lard was significantly prolonged with the addition of quercetin,and their storage stability in oven was improved as well.The synergistic effect of quercetin and BHT or TBHQ was not significant.

关 键 词：栎皮酮 抗氧化性能 诱导时间 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]