柿子提取物作为食用油脂抗氧化剂的研究  

Study on antioxidative activities of persimmon extract as edible oil

作　　者：陈栓虎[1] 高燕[1] 侯党社[1] 

机构地区：[1]西北大学化学系,陕西西安710069

出　　处：《食品工业科技》2008年第10期97-98,共2页Science and Technology of Food Industry

基　　金：陕西省自然科学基金(2003.B.19)

摘　　要：采用95%乙醇回流法制取了柿子提取物,用Schhal烘箱法研究了柿子提取物在猪油和花椒仁油中的抗氧化作用。结果表明,柿子提取物对猪油和花椒仁油有一定的抗氧化性能,强于抗坏血酸,还能有效抑制油脂酸值的升高,是一种有应用潜力、无毒副作用的纯天然食品抗氧化剂。Persimmon extract was obtained by the method of refluxing 95% ethanol. The effects of antioxidation of the extract on lard and Chinese prickly ash seed oil were studied by Schhal oven- storage test. The results showed the antioxidation of extract was better than ascorbic acid and the extract could refrain the advance of the acid value of oil So the extract was a potential and atoxic naturat food antioxidant.

关 键 词：柿子提取物 猪油 花椒仁油 抗氧化性能 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]