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以猪油为试验材料,采用烘箱法评价不同添加量枳椇子乙醇提取物对猪油的抗氧化能力,并与抗坏血酸棕榈酸酯、维生素E、特丁基对苯二酚进行比较分析。结果表明:在猪油氧化诱导期,0.1%乙醇提取物与0.02%特丁基对苯二酚有相当的脂质抗氧化能力,说明枳椇子乙醇提取物具较强油脂抗氧化能力;在猪油氧化的发展期,不同添加量乙醇提取物有不同程度的促进氧化的作用。同时对各抗氧化剂的抗氧化机理进行了探讨。
Lard oil was used as experimental material to evaluate the antioxidative capacity of ethanol extract of Hovenia dulcis Thunb on the lard oil by using the oven method. The results were compared with ascorbyl palmitate, vitamin E and t-butyl hydroquinone. The results showed that 0.1% ethanol extract and 0.02% tert-butyl hydroquinone had the lipid oxidation resistance during the oxidative induction period of lard, indicating that the ethanol extract of Hovenia dulcis Thunb had stronger antioxidant capacity. The development of lard oxidation, different levels of ethanol extract have different degrees of promoting oxidation. At the same time, the antioxidant mechanism of each antioxidant was discussed.