苹果多酚抗氧化性的测定

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。

Research on the Determination of the Anti-oxidability of Apple Polyphenol

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.