天然复合抗氧剂的研究  

Study on Natural Compound Antioxidants

作　　者：乔本志[1] 陈树伟[1] 赵晓红 费多益 乔华 

机构地区：[1]太原工业大学应用化学系,太原030024

出　　处：《中国食品添加剂》1997年第4期1-5,共5页China Food Additives

摘　　要：对甘草甜素提取后的甘草渣进行连续苹取，革取液浓缩得到具有较强抗氧化性能的提取物．该提取物与另外的天然食品添加剂复配，复合抗氧剂的抗氧化性能明显优于各单一组分的抗氧化性能，具有较强的协同增效作用。采用计算机调优技术——混料回归设计确定复配方案，通过计算机处理数据得出二次多项式回归方程，预测最佳配料比例，然后经实验验证，证明预测准确，确认数学模型具有较高精度，由此确定的复合抗氧剂及其抗氧化性能明显优于目前通用的天然或合成抗氧剂，具有良好的应用前景．Licorice residues were extracted continually after extracting glycyrrhizic acid. Extracts were concentrated to obtain extracts of antioxidant. The extracts were combined with natural food antioxidants. The antioxidant effect of combined antioxidants was much better than that of every single comp0nent and had relatively strong synergism.Composition scheme was determined by computer optimization technique-charge mixture regression design and quadratic regression equation was obtained by processing experiment data with computer. The best proportion of comPound was prediCted by regression equation then we did some experiments which showed that the prediction was accurate and mathematics mode had relevant high precision. The antioxidant effect of compound antioxidants was obviously superior to that of synthetic or natural antioxidants. The future of application is promising.

关 键 词：甘草 抗氧剂 复配 混料设计 食品用 协同增效 

分 类 号：TS202.3[轻工技术与工程—食品科学]