八角和肉桂油抗油脂氧化性能研究  

Protective effect against lipid oxidation of anise oil and cinnamon oil

作　　者：余炜[1] 田玉红[1] 张英[1] 朱荣安[1] 

机构地区：[1]广西工学院生物与化学工程系,广西柳州545006

出　　处：《东北农业大学学报》2011年第8期34-39,共6页Journal of Northeast Agricultural University

基　　金：广西科学基金资助项目(桂科自0991065)

摘　　要：采用传统的烘箱控温加速猪油氧化的方法对八角油及水中油、肉桂油及水中油的抗油脂氧化性能进行了研究。结果表明,八角油具有较强抗氧化能力,八角水中油次之,肉桂油有一定的抗氧化能力,但较弱,肉桂水中油几乎没有抗氧化能力。In order to evaluate the effect of anise oil,water soluble fraction of anise oil,cinnamon oil and water soluble fraction of cinnamon oil as the grease antioxidant,the traditional oven temperature control method was adopted in this paper.The results showed that anise oil had strong antioxidative activity,and followed by water soluble fraction of anise oil and cinnamon oil.The water soluble fraction of cinnamon oil showed little antioxidant activity.

关 键 词：八角油 肉桂油 过氧化值 抗油脂氧化能力 

分 类 号：S685.11[农业科学—观赏园艺]