天然抗氧化剂在大豆油脂中抗氧化活性的研究  

Antioxidative activity of three natural antioxidants used in soybean oil

作　　者：张敬尧[1] 张东杰[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国酿造》2009年第3期24-26,共3页China Brewing

基　　金：黑龙江省科技攻关重大项目(GA06e101-02);黑龙江省农垦总局攻关课题(HNKXIV2D-022)

摘　　要：研究了3种常见的天然抗氧化剂茶多酚、迷迭香、番茄红素对大豆油的抗氧化效果,并通过复配和添加柠檬酸作为增效剂组合出5组复合抗氧化剂,通过考察过氧化值的变化趋势得到抗氧化效果最佳的复合天然抗氧化剂为茶多酚+迷迭香+柠檬酸。The antioxidation effect softhree commonnatural antioxidantsinsoy beanoil （tea polyphenols, rosemary and lycopene on soybean oil） were examined.Besides, five complex antioxidants were obtained by antioxidant collocation or addition of citric acid as potentiator to the three natural antioxidants. A complex antioxidant of tea polyphenols, rosemary and citric acid, which showed optimal antioxidative activity, was achieved by investigating the variation of peroxide value.

关 键 词：抗氧化剂 茶多酚 迷迭香 番茄红素 

分 类 号：TS202.3[轻工技术与工程—食品科学]