小白杏多酚化合物的提取及对油脂抗氧化性研究  

Extraction of Xiaobai apricot polyphenolics and its antioxidant activity in oil

作　　者：熊素英[1] 杨保求[1] 李述刚[1] 

机构地区：[1]塔里木大学农业工程学院,阿拉尔843300

出　　处：《食品科技》2007年第6期129-131,共3页Food Science and Technology

摘　　要：以南疆小白杏为原料,采用正交试验研究了多酚化合物的提取工艺,并将杏多酚对油脂进行抗氧化性试验。结果表明,杏多酚最佳提取工艺是乙醇浓度50%、料液比1∶5、温度70℃、提取时间40min;杏多酚对油脂有抗氧化作用,对棉籽油的抗氧化效果优于BHT,对动物油的抗氧化不如BHT。The extracting of polyphenolics from xiaobai apricor fruit is studied through orthogonal experiments and its antioxidant activity is tested in oil. The optimum conditions of extracting are obtained as follows： 50% ethanol with 1：5 ratio of material to solvent, extracting 40min at 70℃. The apricot polyphenolics show antioxidant activity in oil. Its antioxidant activity is superior to that of BHT in plant oil and is not as good as in lard oil

关 键 词：杏多酚 提取 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]