天然蒜油和维生素E对卵磷脂的抗氧化作用  

ANTIOXIDIZATION OF GARLIC OIL AND VITAMIN E ON LECITHIN

作　　者：杨军[1] 

机构地区：[1]内蒙古农业大学食品学院,呼和浩特010018

出　　处：《内蒙古农业大学学报（自然科学版）》2003年第3期40-43,共4页Journal of Inner Mongolia Agricultural University(Natural Science Edition)

基　　金：教育部西部高级访问学者项目

摘　　要：卵磷脂是保健食品中的重要功能因子,其被氧化的程度决定其功能作用和贮放时间。研究采用天然蒜油和维生素E对卵磷脂进行抗氧化试验。以过氧化值反映卵磷脂的氧化程度。结果表明,蒜油和维生素E均有降低卵磷脂过氧化值的作用,不同浓度抗氧剂的作用强弱有差异。保存温度越高,卵磷脂过氧化物产生的速度越快。数据表明,在试验添加浓度下蒜油和维生素E的抗氧化效果差异不明显;二者在0.05％～0.20％的添加量时,添加浓度和过氧化值呈反相关关系。Lecithin is the important factor in functional food, its oxidized degree affects its reserve time. The antioxidant effect of natural garlic oil and vitamin E on lecithin was-studied. The peroxide value was used as oxidizing degree of the lecithin. Results indicated that both garlic oil and vitamin E had the effects of decreasing peroxide value of lecithin, and the effects were varied to different concentration antioxidants, but there was no difference between garlic oil and vitanin E in this experimental concentration. The reserving temperature was higher, the producing speed of antioxide in lecithin was quicker. When at the dosage of 0.05-0.20%, there was negative relation between concentration of two antioxident and peroxid value.

关 键 词：天然蒜油 维生素E 卵磷脂 抗氧化作用 保健食品 贮放时间 过氧化值 添加浓度 

分 类 号：TS201.2[轻工技术与工程—食品科学]