| 包装对香榧坚果贮藏中的油脂酸败和抗氧化能力的影响 |
| |
| 引用本文： | 宋丽丽,郜海燕,葛林梅,毛金林,周拥军,陈杭君,陶菲.包装对香榧坚果贮藏中的油脂酸败和抗氧化能力的影响[J].林业科学,2009,45(3). |
| |
| 作者姓名： | 宋丽丽 郜海燕 葛林梅 毛金林 周拥军 陈杭君 陶菲 |
| |
| 作者单位： | 浙江省农业科学院食品研究所,杭州,310021 |
| |
| 基金项目： | 浙江省科技厅计划项目，浙江省科技厅国际合作项目，浙江省自然科学基金 |
| |
| 摘 要： | 以香榧坚果为材料,研究不同包装方式对香榧原料和加工后成品的酸价、过氧化值、总酚含量、DPPH自由基清除能力和和抑制脂质过氧化作用的影响,以期了解真空包装对香榧坚果贮藏过程中脂肪氧化和抗氧化活性的影响.结果表明:香榧原料和成品在贮藏过程中均发生油脂的氧化酸败,表现出过氧化值和酸价上升,总酚含量下降.采用真空包装可显著降低香榧成品贮藏过程中酸价和过氧化值的增加幅度,减轻脂肪的氧化酸败,保持较高的总酚含量,减缓DPPH自由基清除能力的下降,抑制亚油酸脂质的氧化,相对较好地维持组织的抗氧化能力.
|
| 关 键 词： | 香榧坚果 真空包装 油脂酸败 抗氧化 |
Effects of Different Packaging on Lipid Peroxidation and Antioxidant Ability of Torreya grandis Nuts during Storage at Room Temperature |
| |
| Song Lili,Gao Haiyan,Ge Linmei,Mao Jinlin,Zhou Yongjun,Chen Hangjun,Tao Fei.Effects of Different Packaging on Lipid Peroxidation and Antioxidant Ability of Torreya grandis Nuts during Storage at Room Temperature[J].Scientia Silvae Sinicae,2009,45(3). |
| |
| Authors: | Song Lili Gao Haiyan Ge Linmei Mao Jinlin Zhou Yongjun Chen Hangjun Tao Fei |
| |
| Institution: | Food Institute;Zhejiang Academy of Agricultural Science Hangzhou 310021 |
| |
| Abstract: | To understand effects of different packaging on lipid peroxidation and antioxidant ability of Torreya grandis nuts during storage at room temperature,we used T. grandis nuts and measured acid value,peroxide value,total phenols,DPPH scavenging activity and inhibition of linoleic acid oxidation by TBA of nuts during storage. Results showed that content of total phenols decreased,and acid value and peroxide value increased in both raw and processed nuts of T. grandis,which demonstrated that lipid oxidation occ... |
| |
| Keywords: | Torreya grandis nuts LDPE film with vacuumed lipid oxidation antioxidant |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
