摘要
以花椒为原料,分别采用无水乙醇、60%乙醇、蒸馏水和乙酸乙酯提取花椒中的抗氧化活性物质;以过氧化值(POV)为指标,采用Schaal法考察了4种不同提取物对菜籽油和猪油的抗氧化性能。结果表明:4种提取物对菜籽油和猪油均具有一定的抗氧化作用,其中花椒蒸馏水提取物对抑制菜籽油和猪油自氧化的效果最为显著;Vc和柠檬酸对花椒蒸馏水提取物抑制菜籽油和猪油的氧化作用均具有协同增效作用,且Vc的增效作用优于柠檬酸。
The extracts of antioxidants from Zanthoxylum bungeanum maxim are extracted with anhydrous ethanol, 60% ethanol, distilled water and ethyl acetate, respectively. By using the peroxide value as an index,the antioxidation effect of Zanthoxylum bungeanum maxim extracts on edible oils is studied by Schaal oven-storage test.The results show that all the four extracts have certain antioxidation effect on rapeseed oil and lard,and the antioxidant properties of the distilled water extracts are found stronger than the other three extracts.Vc and citric acid could intensify the antioxidant effect of the distilled water extracts on rapeseed oil and lard,and Vc exhibits stronger synergistic effect than that of citric acid.
出处
《中国调味品》
CAS
北大核心
2014年第11期32-34,49,共4页
China Condiment
基金
陕西省教育厅资助科研项目(12JK0602)
关键词
花椒
提取物
油脂
抗氧化性能
Zanthoxylum bungeanum maxim
extracts
oils
antioxidant properties
