摘要
分别用乙醇、乙醚、乙酸乙酯三种不同的有机溶剂对永春芦柑的果皮进行提取。提取物分别添加到猪油、花生油中,并测定不同条件下的过氧化值(POV)。结果显示:不同溶剂的永春芦柑果皮提取物都具有一定的抗氧化活性。在猪油当中,乙酸乙酯提取物的抗氧化能力优于其它溶剂的提取物;而对花生油则是乙醇提取物的抗氧化能力较高。把三种溶剂的提取物经过高温处理后,发现乙酸乙酯提取物的耐热性较好。
The extractions of pericarp of Yongchun citrus by alcohol, aether and ethyl acetate was studied. Extracts were added to lard and peanut oil to determine the POV values in different conditions. Results showed that all extracts from pericarp of Yongchun citrus by different solvents have anti-oxidation effects. In lard, extract by ethyl acetate showed better antioxidant effect than those extracted by other solvents. However, in arachis oil, the antioxidant effect of extract by alcohol was better than those by other solvents. Extracts by ethyl acetate had the best heat resistance in all three extracts after high temperature process.
出处
《现代食品科技》
EI
CAS
2007年第4期20-22,共3页
Modern Food Science and Technology
基金
泉州师范学院重点学科资助项目(XK0609)
