茄茎中抗氧化性物质的提取及性能研究  

Study on extraction of antioxidants and antioxidantion about the stalk of solanum mdongena

作　　者：阎果兰[1] 张建明[1] 靳利娥[1] 谢鲜梅[1] 

机构地区：[1]太原理工大学化学与化工学院,太原030024

出　　处：《食品科技》2007年第1期91-93,共3页Food Science and Technology

基　　金：太原理工大学校内基金。

摘　　要：采用不同溶剂对茄茎中的抗氧化性物质进行了提取,并用碘量法测定了提取物在猪油中抗氧化活性及其与Vc、VE的协同效应。研究结果表明60%乙醇提取物的抗氧化能力较强,Vc与60%乙醇提取物共同使用时抗氧化效果增强。This paper discussed the situations of research about the natural antioxidants and the problems of antioxidants used in the edible fats at present. The antioxidant activities of the stalk of Solanum mdongena L. dissolved by different solvents were determined in the lard with idoimetry in this paper and the coordination antioxidant effect of solarium mdongena L extractions and Vc, VE used in the lard were studied at the same time. The results showed the antioxidant activities orders of the extractions with different solvents is 60% ethanol, ethyl acetate, distilled water, 95% ethanol, respectively. When the raw material was extracted with 60% ethanol and Vc, VE were added in the lard at the same time, the effect of antioxidant was very obvious.

关 键 词：抗氧化性物质 碘量法 提取 茄茎 

分 类 号：TS201.2[轻工技术与工程—食品科学]