摘要
本文主要对牡荆叶提取物在猪油中的抗氧化性能进行了研究,在65℃的条件下,添加0.04％该抗氧化剂可使猪油到达酸败点的时间延长近两倍。
In this paper, the antioxygen of extract in leaves of Vitex Cannabifolia Sieb.et Zucc for lard were studied, as 0.04% additive amount of this antioxygen and 65℃, antioxygenic ability for lard could be prolonged about twice.
出处
《广东化工》
CAS
1999年第2期6-7,共2页
Guangdong Chemical Industry
关键词
牡荆叶提取物
抗氧化剂
食品添加剂
vitex cannabifolia sieb et zucc,antioxygen,flavonoids,food additive,natural materinal
