摘要
以过氧化值(POV)为指标,采用Schaal烘箱法研究了D-异抗坏血酸钠、迷迭香、茶多酚对斑点叉尾鮰内脏精炼鱼油的抗氧化效果,结果表明当抗氧化剂的添加浓度为0.02%时,抗氧化性能由大到小顺序为茶多酚>迷迭香>D-异抗坏血酸钠,茶多酚的抗氧化效果与其浓度呈剂量效应关系。添加维生素C和柠檬酸对茶多酚的抗氧化效果均有协同增效作用,但维生素C对茶多酚抗氧化能力的增效略大于柠檬酸。
The peroxide value was taken as index, the antioxidant effect of D - sodium erythorbate, rosemary and tea polyphenols on refined fish oil from the viscera of channel catfish was studied by Schaal oven- storage test. The results indicated that the antioxidation capability order was tea polyphenols 〉 rosemary 〉 D - sodium erythorbate, when the amount of antioxidants added 0.02% to the oil. The antioxidant effect of tea polyphenols increased with the enhancement of concentration. The citric acid and vi- tamin C were found to have a synergistic antioxidant effect on tea polyphenols, but Vitamin C exhibited a strong synergistic antioxidant effect compared to citric acid.
出处
《肉类工业》
2012年第3期26-28,47,共4页
Meat Industry
基金
安徽省重大科技攻关项目(08010301078)
国家星火计划项目(2008GA710021)
关键词
斑点叉尾鮰
内脏
鱼油
抗氧化剂
Ictalurus punctatus
viscera
fish oil
antioxidant
