摘要
茶多酚与 Vc在猪油乳化体系中的协同抗氧化性 ,初步探讨了协同效应的条件和内在机理。结果表明 ,在猪油乳化体系中 ,TP与 Vc具有显著的协同抗氧化作用。高浓度的 Vc在低浓度 TP和高浓度 TP组合中 ,表现出较强的抗氧化协同效应 ,适当的 TP浓度与 Vc组合时 ,表现出稳定而较强的协同抗氧化效能。当 TP浓度上升到一定水平后 ,协同抗氧化性消失 ,TP达到抗氧化一助氧化作用的平衡浓度 ;此平衡浓度主要受 Vc浓度的影响。
In this paper,tea polyphenols (TP) and Vitamin C (Vc) were added into lard emulsion system in order to study their symergistic antioxidative activity.The results showed the activity was very strong when higher concentration of Vc was mixed with TP. When TP concentration reached certain level,the symergistic antioxidative activity disappeared.TP's anti\|pro\|oxidation balance concentration was mainly influenced by the level of Vc.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第6期24-27,共4页
Science and Technology of Food Industry
