摘要
提出了姜渣分离纯化姜辣素的新工艺,并对姜辣素的性能进行了表征。通过测定体系的过氧化值(POV)和酸价(AV)变化,考察了姜辣素在油脂中的抗氧性能;探讨了温度、环境介质等因素对其抗氧效果的影响。
A new separation and purification process of ginger oleoresin by using the ginger residue was carried out. Meanwhile, some performances of ginger oleoresin were studied. The anti-oxidation performance of the oleoresin in the system of vegetable oil or lard was researched, using the POV （Peroxide Oxidation Value） and AV （Acid Value）. The effect of temperature and surrounding medium on the anti-oxidation efficiency of the oleoresin were also investigated.
出处
《食品与机械》
CSCD
北大核心
2006年第5期52-54,共3页
Food and Machinery
关键词
姜辣素
姜渣
提制
抗氧化性
Ginger oleoresin
Ginger residue
Extracting
Anti-oxidation
