摘要
用分光光度法对芫荽籽粗提物的抗氧化性进行初步研究。考察芫荽籽的不同溶剂粗提物对油脂的抗氧化能力,对羟自由基(.OH)和过氧化氢(H2O2)的清除能力,以及在不同条件下芫荽籽粗提物的稳定性。结果表明,芫荽籽95%乙醇提取物对油脂的抗氧化性显著,对.OH和H2O2均具有较好的清除作用。该粗提物的光、热稳定性较差。
The antioxidant activity of extracts from Coriandrum seeds were studied with photometric method.The scavenging quality of hydroxyl free radical（.OH） and Hydrogen Peroxide（H2O2）,antioxidative effects of extracts of Coriandrum seeds on lard and its stability in different conditions were studied.The results showed the extracts got by 95 % ethanol had distinct antioxidative effects on lard and had good scavenging effect on.OH and H2O2.The effects of light and heat on stability were not very well.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期20-23,共4页
Food Research and Development
关键词
芫荽籽
抗氧化性
油脂
稳定性
Coriandrum seeds
antioxidant activity
lard
stability
