芫荽籽提取物的抗氧化及其稳定性研究  

Study on the Antioxidant and Stabitity of Extraction from the Coriandrum Seeds

作　　者：李锋[1] 岳峻[1] 

机构地区：[1]新疆农业大学化学工程学院,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2012年第4期20-23,共4页Food Research and Development

摘　　要：用分光光度法对芫荽籽粗提物的抗氧化性进行初步研究。考察芫荽籽的不同溶剂粗提物对油脂的抗氧化能力,对羟自由基(.OH)和过氧化氢(H2O2)的清除能力,以及在不同条件下芫荽籽粗提物的稳定性。结果表明,芫荽籽95%乙醇提取物对油脂的抗氧化性显著,对.OH和H2O2均具有较好的清除作用。该粗提物的光、热稳定性较差。The antioxidant activity of extracts from Coriandrum seeds were studied with photometric method.The scavenging quality of hydroxyl free radical（.OH） and Hydrogen Peroxide（H2O2）,antioxidative effects of extracts of Coriandrum seeds on lard and its stability in different conditions were studied.The results showed the extracts got by 95 % ethanol had distinct antioxidative effects on lard and had good scavenging effect on.OH and H2O2.The effects of light and heat on stability were not very well.

关 键 词：芫荽籽 抗氧化性 油脂 稳定性 

分 类 号：TQ461[化学工程—制药化工]