摘要
研究了镇江香醋浓缩物、提取物及各分离组分对亚油酸氧化的抑制作用。结果表明镇江香醋浓缩物、镇江香醋提取物及其各分离组分可不同程度地抑制亚油酸氧化。其中低分子量组分HF4在亚油酸体系中的抗氧化性最高,终浓度为124μg/mL时,HF4在第7天对亚油酸的抑制率为77%,其次为HF1,抑制率为46.7%。镇江香醋提取物及各分离组分对亚油酸氧化的抑制作用与总酚含量存在一定的相关性。
Inhibition of linoleic acid oxidation by Zhenjiang aromatic vinegar extracts and different fractions was studied in this experiment. The results indicate that different fractions can inhibit linoleic acid oxidation at a different extent. Low-molecular-weight fractions HF4 have the highest antioxidant activity in linoleic acid oxidation model. In 7th day,inhibition rate of HF4 to linoleic acid was 77% at a final concentration of 124 μg/mL. Inhibition rate of HF1 was 46.7%. Inhibition of linoleic acid oxidation by Zhenjiang aromatic vinegar extracts and different fractions has a certain relationship with total phenolic content.
出处
《中国调味品》
CAS
北大核心
2007年第7期30-32,共3页
China Condiment
关键词
香醋
抗氧化
亚油酸
aromatic vinegar
antioxidant activity
linoleic acid
