摘要
通过测定过氧化值(POV)评价菜籽多酚在芝麻油贮藏与油炸过程中的抗氧化效果。结果表明:菜籽多酚对芝麻油在贮藏及油炸过程中均具有明显的抗氧化效果,菜籽多酚添加的最佳浓度范围为(0.2~0.3)
Antioxidantive effects of polyphenol from rapeseed (RSPP) on sesame oil in store and deep-fried process were evaluated by measured peroxide value (POV). The results showed that RSPP is of antioxidant effects on sesame oil in store and deep-flied process, and the best adding concentration of RSPP were (0.2-0.3) g/kg.
出处
《食品工业》
北大核心
2008年第6期18-19,共2页
The Food Industry
基金
湖北省教育厅重点科研项目(D200712007)
长江大学科研创新基金(39210144)
关键词
芝麻油
菜籽多酚
抗氧化性
贮藏
油炸
the sesame oil
polyphenol from rapeseed (RSPP)
antioxidantive effects
store
deep-fry