大蒜精油对大豆胚芽油抗氧化性的研究  

Study on antioxidant activity of garlic essential oil on soybean germ oil

作　　者：罗淑年 王伟宁 张星震 马小宇 张寅风 张理博 于殿宇[2] 于坤弘 Luo Shunian;Wang Weining;Zhang Xingzhen;Ma Xiaoyu;Zhang Yinfeng;Zhang Libo;Yu Dianyu;Yu Kunhong(Jiu San Food Limited Company , Harbin 150030;College of Food Science, Northeast Agricultural University , Harbin 150030;Beidahuang Fengyuan Group Co. , Ltd. , Harbin 150030)

机构地区：[1]九三食品股份有限公司,哈尔滨150030 [2]东北农业大学食品学院,哈尔滨150030 [3]北大荒丰缘集团有限公司,哈尔滨150030

出　　处：《粮食与食品工业》2020年第5期52-55,共4页Cereal & Food Industry

基　　金：黑龙江省教育厅省属高校研发项目(TSTAU-R2018010)。

摘　　要：把采用超临界CO2萃取工艺制备的大蒜精油添加到大豆胚芽油中,通过抗氧化试验探究大蒜精油对大豆胚芽油抗氧化能力。结果表明,大蒜精油中的含硫化合物具有一定的抗氧化能力,加入到大豆胚芽油中可以延长大豆胚芽油的保质期,当大蒜精油的添加量达到0.1%时,已具有明显抗氧化活性。Garlic essential oil prepared by supercritical CO2 extraction was added to soybean germ oil to explore the antioxidant capacity of garlic essential oil to soybean germ oil through antioxidant test.The results showed that the sulfur-containing compounds in garlic essential oil had a certain antioxidant capacity,adding them to soybean germ oil could prolong the shelf life of soybean germ oil,and when the amount of garlic essential oil reached 0.1%,it had obvious antioxidant activity.

关 键 词：超临界CO2萃取 大豆胚芽油 大蒜精油 抗氧化 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]