天然抗氧化剂对鸡油抗氧化作用的研究  

Study on Antioxidant Effect of Nature Antioxidants on Chicken Oil

作　　者：柴向华[1] 陈春[1] 吴克刚[1] 何文龙[1] 

机构地区：[1]广东工业大学轻工化工学院食品科学与工程系,广州510006

出　　处：《食品工业》2013年第11期60-62,共3页The Food Industry

基　　金：广东省部产学研结合项目(2011A090200004;2012B091100477);广东省科技计划(2012B020311007);广州市番禺科技计划(2012-Z-02-06)

摘　　要：研究迷迭香提取物、天然维生素E、磷脂及其不同复配物对鸡油的抗氧化活性。结果表明:三种天然抗氧化剂及其复配物都对鸡油有一定的抗氧化活性,其中0.01%迷迭香,0.05%磷脂,0.08%VE对鸡油有很好的抗氧化效果,且0.01%迷迭香与0.05%磷脂复配物对鸡油的抗氧化效果最好;复合抗氧化剂添加量为0.1%时抗氧化效果明显优于BHA、BHT、PG、硫代二丙酸二月桂酯,与TBHQ效果相当。The antioxidant effect of rosemary extracts, tocopherol, soybean phospholipids and their different mixtures on chicken oil were studied. Results showed that three nature antioxidants and their mixtures exhibited different antioxidative activities in the oil; 0.01% rosemary extracts, 0.05% soybean phospholipids and 0.08% tocopherol had a better antioxidative activity; the best antioxidantive effect of the compound antioxidants are 0.01% rosemary extracts and 0.05% soybean phospholipids, and the optimum dosage are 0.1%; the antioxidant effect of the composite antioxidant superior BHA, BHT, PG, dilauryl thiodipropionate, slightly lower than TBHQ.

关 键 词：天然抗氧化剂 鸡油 抗氧化 

分 类 号：TS202.3[轻工技术与工程—食品科学]