绿原酸对猕猴桃果仁油抗氧化稳定性的影响  

Influence of Chlorgenic Acid on Anti-oxidation Stability of Kiwifruit Seed Oil

作　　者：石爱华[1] 欧阳玉祝[1] 李佑稷[1] 李志平[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《湖南城市学院学报（自然科学版）》2007年第4期60-62,共3页Journal of Hunan City University:Natural Science

基　　金：湖南省自然科学基金资助项目(03JJY6006)

摘　　要：在猕猴桃果仁油中添加绿原酸,考察了紫外光、H2O2、KClO3和超声波对果仁油稳定性的影响.结果表明:分别用紫外光辐射和H2O2氧化180 min,添加绿原酸后,果仁油的ΔA/A0比不加绿原酸时小0.29%和0.85%;分别用0.06 mol/L KClO3溶液氧化和超声波辐射120 min,加绿原酸的△A/A0值分别比不加绿原酸时小2.03%和0.57%;在40℃温度下,用0.06 mol/L KClO3氧化240 min,添加绿原酸后,果仁油的△A/A0值比不加时小6.91%.Influences of the ultraviolet light, H2O2, KClO3 and ultrasound wave on the anti-oxidation stability of kiwifruit seed oil were investigated by adding chlorgenic acid. The results show that △A/A0 values of kiwifruit oil with chlorgenic acid are 0.29% and 0.85% smaller than that without chlorgenic acid by means of ultraviolet light and H2O2 in reaction for 180 min, respectively. △A/A0 values of kiwifruit oil with chlorgenic acid are 2.03% and 0.57% smaller than that without hlorgenic acid by means of 0.08 mol/L KClO3 and ultrasound radiation for 120 min, respectively. △A/A0 value of kiwifruit oil with chlorgenic acid is 6.91% smaller than that without chlorgenic acid by means of KClO3 with concentration of 0.06 mol/L at 40 ℃ for 120 min.

关 键 词：绿原酸 猕猴桃果仁油 抗氧化 

分 类 号：O625.3[理学—有机化学] TS202.3[理学—化学]