一种张家口地产扁杏仁油复配抗氧化剂的筛选  

Screening of a Composite Antioxidant on Zhangjiakou Amond Oil

作　　者：范翠丽[1] 王若敏[1] 曹熙敏[1] 

机构地区：[1]河北北方学院,张家口075000

出　　处：《食品工业》2016年第2期70-72,共3页The Food Industry

基　　金：河北省科技计划项目(14236810D-7);河北北方学院校级重大课题(ZD201411)

摘　　要：以张家口地产扁杏仁油为研究对象,通过65℃加速氧化试验,筛选出一种适合在张家口地产扁杏仁油中添加的天然复配抗氧化剂:0.02%荭草苷+0.01%柠檬酸,其抗氧化性明显地高于其它复配抗氧化剂,25℃条件下可使扁杏仁油保质期达到480 d,比对照延长了384 d,比单体荭草苷延长了224 d。Use the Zhangjiakou estate of almond oil as the research object, through 65 ℃ accelerated oxidation test, to select a suitable natural antioxidant compound added in Zhangjiakou estate almond oil： 0.02% orientoside＋0.01% VC, its antioxidant activity was significantly higher than that of other antioxidant compound, under the condition of 25 ℃, the flat almond oil quality period reached 480 d, it was 384 d longer than the control and 224 d longer than single orientoside prolonged.

关 键 词：张家口 扁杏仁油 抗氧化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]