| 竹醋液、茶多酚复配液对猪油抗氧化性能研究 |
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| 引用本文： | 崔宇,刘华巍,曹千,孙涛.竹醋液、茶多酚复配液对猪油抗氧化性能研究[J].世界竹藤通讯,2013,11(2):12-14. |
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| 作者姓名： | 崔宇 刘华巍 曹千 孙涛 |
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| 作者单位： | 1 江阴中利生物技术有限公司 江苏 214400;2 上海海洋大学食品学院 上海 201306 |
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| 基金项目： | 2012年国家级创新基金 |
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| 摘 要： | 以诱导加速氧化法,通过对酸价以及过氧化值的测定,研究浓度0.1%竹醋液、0.1%茶多酚以及2者复配液对猪油的抗氧化效果。结果表明,相同浓度下茶多酚的抗氧化效果优于竹醋液,而2者复配液对猪油有抗氧化的协同作用,可以有效降低猪油的酸价和过氧化值。
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| 关 键 词： | 竹醋液 茶多酚 抗氧化剂 油脂 |
A Study of Antioxidation Effect of Bamboo Vinegar and Tea Poly Phenols on Lard |
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| Cui Yu
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Liu Huawei
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Cao Qian
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Sun Tao.A Study of Antioxidation Effect of Bamboo Vinegar and Tea Poly Phenols on Lard[J].World Bamboo and Rattan,2013,11(2):12-14. |
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| Authors: | Cui Yu Liu Huawei Cao Qian Sun Tao |
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| Institution: | 1 Jiangyin Zhongli BioTech Co., Ltd, Jiangsu 214400, China;2 College of Food, Shanghai Ocean University, Shanghai 201306, China |
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| Abstract: | The acid value and peroxide oxidation value of lard were measured through accelerated oxidation process. The antioxidant activity of 0.1% bamboo vinegar, 0.1% tea poly phenols and their mixture against lard oxidation was evaluated. The result showed that 0.1% tea poly phenols exhibited better antioxidant activities than 0.1% bamboo vinegar, and their mixture showed synergic antioxidant activities against lard oxidation and effectively reduced the acid value and peroxide oxidation of lard. |
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| Keywords: | bamboo vinegar tea poly phenols antioxidant oil |
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