| 山苦茶抗氧化功能研究 |
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| 引用本文： | 闫佳,李跃萍,闫庆峰,韦祎. 山苦茶抗氧化功能研究[J]. 农产品加工．学刊, 2012, 0(6): 16-18 |
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| 作者姓名： | 闫佳 李跃萍 闫庆峰 韦祎 |
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| 作者单位： | 海南医学院,海南海口,571101 |
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| 摘 要： | 在猪油中添加质量分数0.2%的山苦茶浸出物,在烘箱中以60℃贮存,POV值表明,处理后的山苦茶比对照可延长5 d;在猪油中添加质量分数0.02%抗坏血酸、0.02%柠檬酸和0.1%的山苦茶浸出物,有抗氧化协同增效作用;山苦茶浸出物对超.OH,DPPH.和O2-.的清除率较好。
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| 关 键 词： | 山苦茶浸出物 POV值 清除率 |
Antioxidant Activity of Mallotus Furetianus |
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| YAN Jia , LI Yue-ping , YAN Qin-feng , WEI Yi. Antioxidant Activity of Mallotus Furetianus[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(6): 16-18 |
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| Authors: | YAN Jia LI Yue-ping YAN Qin-feng WEI Yi |
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| Affiliation: | (Hainan Medical College,Haikou,Hainan 571101,China) |
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| Abstract: | When mallotus furetianus extract is added 0.2% into Lard and store at 60 ℃,The POV value shows it compared to the control can be extended by 5 d.0.02% ascorbic acid and citric acid and 0.1% of Mallotus furetianus extract has antioxidant synergism.Mallotus furetianus extract on.OH,DPPH.和 O2-.has better removal rate. |
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| Keywords: | mallotus furetianus extract POV value removal rate |
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