| 天然抗氧化剂茶多酚在油脂和食品保鲜中的应用──色拉油和方便面保鲜试验研究 |
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| 引用本文： | 杨贤强,王岳飞,徐绯,汪叔雄,何志宏. 天然抗氧化剂茶多酚在油脂和食品保鲜中的应用──色拉油和方便面保鲜试验研究[J]. 浙江大学学报(农业与生命科学版), 1995, 0(5) |
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| 作者姓名： | 杨贤强 王岳飞 徐绯 汪叔雄 何志宏 |
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| 作者单位： | 浙江农业大学茶学系，浙江大学化工系 |
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| 摘 要： | 通过天然抗氧化剂茶多酚抗油脂氧化及对方便面抗氧化保鲜的试验研究，和对茶多酚的抗氧化特性及优选抗氧化工艺、增效剂作用的分析，结果表明：茶多酚对色拉油和方便面抗氧化效果明显，柠檬酸对茶多酚抗油脂氧化有协同增效作用。食品因性质和加工工艺不同，只有在一定浓度范围内才能起到抗氧化作用。从色拉油及方便面的加工工艺、质量、经济效益等综合考虑，茶多酚的添加量以５０ｍｇ／ｋｇ为宜．
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| 关 键 词： | 茶多酚；抗氧化剂；油脂；方便面 |
Natural Antioxidant Tea Polyphenols' Application onOil and Food:Study on inhibiting the deterioration ofsalad oil and instant noodles |
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| Yang Xianqiang,Wang Yuefei,Xu Fei,Wang Shuxiong,He Zhihong. Natural Antioxidant Tea Polyphenols' Application onOil and Food:Study on inhibiting the deterioration ofsalad oil and instant noodles[J]. Journal of Zhejiang University(Agriculture & Life Sciences), 1995, 0(5) |
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| Authors: | Yang Xianqiang Wang Yuefei Xu Fei Wang Shuxiong He Zhihong |
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| Abstract: | Studies on the antioxidative effect of tea polyphenols on salad oil and instant noodls,and analysis of the antioxidation mechanism and synergist effect showed that,according to specificfood types and their specific manufacture processes, the favourate adding quantity of tea polyphe-nols is about 50 mg/kg. |
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| Keywords: | tea polyphenols antioxidant salad oil instant noodles |
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