茶多酚与VC对猪油乳化体系协同抗氧化性研究  

Study on Synergistic Antioxidative Activity of TP and VC in Lard Emulsion

作　　者：王绍美[1] 黄美霞 卿晓红[1] 赵讲芬[2] 

机构地区：[1]贵州大学生物技术学院,贵阳550025 [2]贵州大学农学院

出　　处：《食品科学》2000年第10期22-25,共4页Food Science

摘　　要：研究了茶多酚与VC在猪油乳化体系中的协同抗氧化性，初步探讨了协同效应的条件和内在机理。结果表明在猪油乳化体系中，TP与VC具有显著的协同抗氧化作用。高浓度的VC在低浓度TP，表现出较强的抗氧化协同效应，适当的TP浓度与VC组合时，表现出稳定而较强的协同抗氧化效能。当TP浓度上升到一定水平后，协同抗氧化性消失，TP达到抗氧化-助氧化作用的平衡浓度：此平衡浓度主要受VC浓度的影响。Tea polyphenols (TP) and Vitamin C were added into lard emulsion in order to study of the synergisticantioxidative activity of these two antioxidants .The results showed very strong synergistic effect with higher concentration of VC mixed with low concentration TP.When TP concentration reached certain level. the synergistic antioxidative activicy disapppeared.TP' s anti-pro-oxidation balanced concentration was mainly influenced by the level of VC.

关 键 词：茶多酚 VC 协同抗氧化性 猪油 浮化体系 

分 类 号：TS225.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS221[轻工技术与工程—食品科学与工程]