二氢杨梅素在猪油体系中的抗氧化作用研究  

Study on antioxidation of dihydromyricetin in lard system

作　　者：林淑英[1] 张友胜[1] 叶洪清[1] 洪潇[1] 赖小飞[1] 宁正祥[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品科技》2003年第4期71-73,共3页Food Science and Technology

基　　金：广东省自然科学基金项目(020842)

摘　　要：二氢杨梅素是一种开发前景广阔的新型食品用天然抗氧化剂。旨在研究二氢杨梅素及其增效剂对其在猪油体系中的抗氧化活性的影响,通过测定丙二醛吸光值和过氧化物值来评价抗氧化效果,确定纯度为95%的二氢杨梅素在猪油体系中的最优添加量为0.04%;当添加量为0.02%时,L-抗坏血酸、柠檬酸和EDTA可有效地提高二氢杨梅素的抗氧化性能。Dihydromyricetin is a new kind of natural antioxidant which possesses broad prospects for potential application and exploitation for the food industry. The aim is to study the effect of dihydromyricetin and synergistic agent on its antioxidation in the lard system. The MDA and POV value are used to evaluate the antioxidative effect. The result shows that it is suitable for the lard that the addition amount of dihydromyricetin was 0.04 percent of lard weight. L-ascorbic acid, citric acid and EDTA could improve the antioxidation of dihydromyricetin, the addition amount of which is the half of dihydromyricetin weight.

关 键 词：二氢杨梅素 抗氧化 增效剂 猪油 

分 类 号：TS202.3[轻工技术与工程—食品科学]