摘要
以生姜提取物为主要原料,另取茶叶提取物、荸荠皮提取物、柠檬酸、抗坏血酸等组合为二组分的生姜复合抗氧化剂。通过抑制亚油酸氧化、对食用油的抗氧化性的测定比较,不同组成生姜复合物都有抗油脂氧化的能力,且复合物一般强于单一组分;抗油脂氧化能力最强的二组分的组成为:生姜提取物和茶叶提取物,最佳质量配比为1.35∶1。当该天然生姜复合抗氧化剂的使用量为0.18%时,抗油脂氧化的能力明显强于合成的抗氧化剂BHT和PG。
Antioxidants prepared with extracts of ginger, main ingredient, mixed with extract of tea, eleocharis tuberosa peel, citric acid and ascorbic acid, respectively. It is showed that all mixture has antioxidation effect on linoleic acid and edible oil and efficacy of mixture is higher than single component. The highest efficacy occurred on the priscription of ginger extraction and tea extraction mixed with ratios of 1.3 5：1. When concentration of mixture was 0.18%, antioxidation capacity to oil was significantly better than BHT and PG.
出处
《中国酿造》
CAS
北大核心
2009年第11期42-45,共4页
China Brewing
基金
湖北省教育厅科技项目(B20083404)
