四种植物挥发油对食用油脂抗氧化作用的研究(英文)  

STUDY ON ANTIOXIDATIVE ACTIVITIES OF FOUR KINDS OF PLANT ESSENTIAL OIL TO EDIBLE VEGETABLE OIL

作　　者：江琰[1] 陈训[1] 

机构地区：[1]贵州科学院,贵州贵阳550001

出　　处：《贵州科学》2006年第2期20-23,共4页Guizhou Science

基　　金：国家攻关项目(2001BA606A-09-05)

摘　　要：本文采用硫氰酸铁法,以没食子酸丙脂为对照,研究4种植物挥发油对食用植物油脂的抗氧化活性。结果表明,姜黄、生姜、木姜子、桔皮挥发油对黄豆油、芝麻油、油菜籽油、花生仁油等食用植物油脂均具有较强的抗氧化作用。Antioxidative activities of some kinds of plant essential oil in the four kinds of edible vegetable oil, including soybean oil, rapeseed oil, peanut oil and gingili oil, were investigated in comparison with GP by the thiocyanate method. Those plant essential oil are gained from curcuma, ginger, litsea pugers, and orange peel. The antioxidative activities of the essential oil of curcuma, ginger, litsea pugers, and orange peel in edible oil are quite strong.

关 键 词：植物挥发油 食用油脂 抗氧化作用 

分 类 号：Q946.82[生物学—植物学]