摘要
为寻求简易有效防止食用植物油氧化酸败的方法,在实验室条件下进行了生姜对几种食用植物油抗氧化效果试验。结果表明,生姜对食用植物油具有较好的抗氧化效果,添加1.0%的生姜能基本上稳定储油的品质而不酸败;且生姜无毒,取材易,方法简便,很适合城乡居民家庭储油保质的有效方法。
In order to look for simple and effective method to prevent edible vegetable oils form oxidative rancidity, the effect of ginger on edible vegetable oils in laboratory scale were determined. The results showed that ginger had better antioxidant effect, and the quality of vegetable oils could be stabilized by adding 1.0% gingle. As ginger is innocuous and convenient to get, ginger is suitable for urban and rural household to prevent vegetable oils from oxidative rancidity.
出处
《中国油脂》
CAS
CSCD
北大核心
2006年第3期25-27,共3页
China Oils and Fats
关键词
生姜
食用植物油
抗氧化
效果
ginger
edible vegetable oil
antioxidation
effect
