摘要
采用过氧化值(POV)测定法初步研究了枇杷叶提取物对猪油和菜油的抗氧化作用。实验结果表明,样品2对猪油有较强的抗氧化作用,并且添加量为400mg/kg时的抗氧化作用最强;3种提取物对菜油没有抗氧化作用。同时用滤纸片法研究了枇杷叶提取物的抑菌作用。结果显示枇杷叶提取物具有一定的抑菌作用。
The antioxidant effect of the extract of the leaves of Eriobotrya Japonca （Thunb.）Lindl. to lard and rapeseed oil was studied by determinating peroxide value（POV）. The results indicated that sample 2 had higher antioxidant effect to lard, and best effect when it was added 400 mg/kg. However the three samples had no antioxidant effect to rapeseed oil. The extract of the leaves of Eriobotrya Japonca （Thunb.） Lindl. had some antimicroorganism effect by paper dispersion method.
出处
《食品工业》
北大核心
2007年第2期1-4,共4页
The Food Industry
关键词
枇杷叶提取物
抗氧化作用
抑菌作用
猪油
菜油
the extract of the leaves of Eriobotrya Japonca （Thunb.）Lindl.
antioxidant effect
antimicroorganism effect
lard
rapeseed oil
