| 食品抗氧化剂在焙烤葵花子中的应用效果研究 |
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| 引用本文： | 张音,夏延斌,罗钧威.食品抗氧化剂在焙烤葵花子中的应用效果研究[J].农产品加工．学刊,2010(1):4-6,10. |
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| 作者姓名： | 张音 夏延斌 罗钧威 |
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| 作者单位： | 湖南农业大学食品科学技术学院,湖南,长沙,410128 |
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| 基金项目： | 湖南省科技创新项目(60030183711) |
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| 摘 要： | 通过BHA,BHT,TBHQ三种抗氧化剂的单独和两两复配实验,同时考虑柠檬酸的协同增效作用,寻求最佳的抗氧化方案,从达到延长葵花子货架期的目的。实验结果表明,抗氧化效果最好的是单加TBHQ,随着TBHQ添加量的不断增大,抗氧化的效果差异不明显,添加量为0.04%(按水质量计)较适宜;其次是TBHQ与BHT的复配组合,随着TBHQ添加比例的增加,抗氧化效果增强;在葵花子中,柠檬酸对TBHQ抗氧化效果的增效作用不显著。
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| 关 键 词： | 葵花子 过氧化值 抗氧化剂 |
Study on the Application of the Antioxidant in Baked Sunflower Seeds |
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| Zhang Yin,Xia Yanbin,Luo Junwei.Study on the Application of the Antioxidant in Baked Sunflower Seeds[J].Nongchanpin Jlagong.Xuekan,2010(1):4-6,10. |
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| Authors: | Zhang Yin Xia Yanbin Luo Junwei |
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| Institution: | College of Food Science and Technology/a>;Hu'nan Agricultural University/a>;Changsha/a>;Hu'nan 410128/a>;China |
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| Abstract: | The experiment was performed at antioxidants of BHA,BHT and TBHQ added separately,and combined with each other. And the synergies of citric acid were taken into account. The extending the shelf life of sunflower seeds were obtained. The experimental results showed that the best antioxidant effect was a single adding of TBHQ,along with the increasing concentration of TBHQ,the effect of antioxidant don't have obvious difference,the concentration of 0.04%(by weight of wate) r was more appropriate. Secondly,the... |
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| Keywords: | sunflower seeds peroxide value antioxidant |
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