摘要
采用3种极性不同的有机溶剂从碣滩茶超声浸提得提取物,分别将它们添加到食用油中,采用Schaal烘箱法和煎炸实验,系统研究了它们在食用油抗氧化作用以及对食用油煎炸效果的影响。3种提取物都具有一定的抗氧化和煎炸效果,其中无水乙醇碣滩茶提取物抗氧作用和煎炸性能最好,均优于人工合成抗氧化剂BHT,某些煎炸性能(茴香胺值36.55、酸价1.22 mg KOH/g)还优于TBHQ(茴香胺值50.80、酸价1.52 mg KOH/g)。
Three kinds of different polar solvents were used to obtain Jietan tea extracts by ultrasonic-assisted extraction.A systematic study on antioxidation and frying properties of Jietan tea extracts on edible oil was tested by the Schaal oven method and frying test.The results showed that three kinds of extracts all showed certain antioxidative activities and the best one was the ethanol extract.All extracts were better than synthetic BHT,and some performances such as p-anisidine value 36.55 and acid value 1.22 KOHmg/g were even better than that of synthetic antioxidant TBHQ p-anisidine value of 50.80 and acid value of 1.52 KOH mg/g.
作者
张海龙
龙玲丽
何佳玲
杜静
张维
杨凡
刘培勇
ZHANG Hai-long;LONG Ling-li;HE Jia-ling;DU Jing;ZHANG Wei;YANG Fan;LIU Pei-yong(College of Biological and Food Engineering,Huaihua University,Huaihua 418008,China;Wuhan Science Research&Design Institute,State Administration of Grain,Wuhan 430079,China;Dazhou Food and Drug Inspection and Testing Center,Dazhou 635000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第3期199-203,共5页
Food and Fermentation Industries
基金
2016年地方高校国家级大学生创新创业训练计划项目(No.201610548009)
关键词
碣滩茶
提取物
抗氧化
煎炸
Jietan tea
extracts
antioxidant
frying
