竹醋液提取物对猪油抗氧化效果的比较研究

A Comparative Study on Antioxidation of Extract from Babmboo Vinegar

利用烘箱法比较了竹醋液提取物、TBHQ、竹叶黄酮、槲皮素和茶多酚对猪油的抗氧化效果,结果表明:按TBHQ计,0.02%TBHQ、0.45%竹叶黄酮和0.112%竹醋液提取物的抗氧化效果和持效性最好,三者具有相似的抗氧化能力,而0.02%槲皮素和0.089%茶多酚的抗氧化持效性较差。由此得出竹醋液提取物具有良好的抗氧化性能,为该产品的进一步开发研究提供了理论依据。

The antioxidation effects of extract from bamboo vinegar （EBV）, butyl hydroquinone （TBHQ）, bambooiso flavone （BF）, Quercetin, and Tea Polyphenol （TP） for lard were compared by the oven method. Results show that 0.02 % TBHQ, 0.45% BF and 0. 112% EBV are the most effective, and 0.02% Quercetin and 0.089% TP are the least effective in inhibiting the oxidation of lard. The antioxidations of TBHQ, BF and EBV have similar performance.