蜂胶抗氧化作用研究  

Study on the Antioxidative Action of Propolis

作　　者：乞永艳[1] 骆尚骅[1] 刘富海[1] 许正鼎[1] 郑友军 

机构地区：[1]中国农科院蜜蜂研究所,北京100093 [2]北京市食品研究所,北京100075

出　　处：《中国粮油学报》2001年第4期18-21,共4页Journal of the Chinese Cereals and Oils Association

基　　金："九五"国家重点科技攻关项目

摘　　要：本文以猪油、核桃仁和色拉酱等富含油脂食品为底物研究了蜂胶的抗氧化作用。结果表明蜂胶能明显延缓这些底物氧化酸败 ,其抗氧化活性优于同剂量的BHT和PG ,且维生素C。The antioxidative activity of propolis to some fat foods was studied in this research.It was determined with lard,walnut kernel and salad as the substrates.The results showed that propolis prolonged their induce period notably.Its antioxidative activity was higher than that of BHT and PG.At the same time,VC,VE and citric acid had synergestic effect to propolis.

关 键 词：蜂胶 抗氧化作用 过氧化值 诱导期 猪油 核桃仁 色拉酱 食品 

分 类 号：TS202.3[轻工技术与工程—食品科学]