摘要
将合成的异VC癸酸酯、月桂酸酯、豆蔻酸酯、棕榈酸酯、硬脂酸酯应用于新鲜菜籽油中进行强氧化试验,通过测定POV值,评价了它们的抗氧化性能。结果表明:不同异VC酯的抗氧化性能只与菜籽油中异VC的相对含量有关;异VC酯的抗氧化性能表现出明显的剂效关系;参照中国规定的最高允许浓度分别添加各种抗氧化剂,异VC豆蔻酸酯的抗氧化性能比VC豆蔻酸酯、PG和BHT更好。
The antioxidation activity of D-isoascorbyl caprate, laurate, myristat, palmitate and stearate in fresh rapeseed oil is evaluated by peroxide value （POV） determination. The results showed that the antioxidation activity of different acyl D- isoascorbate is only in proportion to relative content of D-isoascorbic acid fraction in rapeseed oil. For each tested D-isoascorbate, the antioxidation activity exhibits signifcant dose-effect relationship. The antioxidation activity of D-isoascorbyl myristate is better than that of L-ascorbyl myristate,PG and BHT, when their amount is respectively added according to the maximum concentration allowed as food additives in China.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期83-85,共3页
Food Science
基金
江西省普通高校重点实验室科技计划项目(赣教技字[2005]301号)
