摘要
以新鲜苹果为原料,研究了所提取的苹果多酚的抗氧化特性。结果表明:在油脂中按油重的0.02%添加苹果多酚,可延长菜籽油出厂期9 d,过氧化值(POV)为10.42 mmol/kg,抑制率达到51.71%;对猪油的抗氧化性在10 d时达到最大,抑制率达到53.71%。由此可见,苹果多酚对延长菜籽油的保质期有明显的功效,对植物油和动物油均有较明显的抗氧化作用。
The fresh apple was used as a raw material to study the anti-oxidation of apple polyphenol. The result indicated according to 0.02% of oil heavy, the apple polyphenol was added in fat and the rapeseed oil may lengthen storage time for 9 days. The POV ,value was 10.42 mmol/kg and the suppression rate achieved 51.71% .To the lard the anti-oxidability could last for 10 days and the suppression rate reached 53.71% .Thus it can be seen the apple polyphenol was effective in lengthening the rapeseed oil to guarantee the quality.
出处
《安徽农业科学》
CAS
北大核心
2006年第21期5659-5659,5717,共2页
Journal of Anhui Agricultural Sciences
关键词
苹果多酚
油脂
抗氧化性
测定
Apple polyphenol
Fat
Anti-oxidation
Determination
作者简介
李莉（1975-），女，山西沂州人，讲师，从事食品方面的教学与研究工作。
