CAJ | 학술논문

以采用Schaal烘箱法测定过氧化值（POV），研究白藜芦醇对油脂的抗氧化能力。结果表明，白藜芦醇对油脂有良好的抗氧化效果。白藜芦醇在0．01％-0．06％添加量范围内抗氧化效果存在量效关系。添加VC、柠檬酸对白藜芦醇的抗氧化作用具有协同增效作用，其抗氧化活性优于自身单一成分。其中白藜芦醇、Vc、柠檬酸以3：2：2的比例复配时，其抗氧化协同增效作用最为显著。
이채용Schaal홍상법측정과양화치（POV），연구백려호순대유지적항양화능력。결과표명，백려호순대유지유량호적항양화효과。백려호순재0．01％-0．06％첨가량범위내항양화효과존재량효관계。첨가VC、저몽산대백려호순적항양화작용구유협동증효작용，기항양화활성우우자신단일성분。기중백려호순、Vc、저몽산이3：2：2적비례복배시，기항양화협동증효작용최위현저。
Antioxidation activity of resveratrol on oil was studied using Schaal oven - storage method by testing per- oxide value （POV）. The results showed that resveratrol possessed good antioxidant effects on oil . The antioxida- tion effect was dose - dependent within 0. 01% ~ 0.06% additive amount of the resveratrol. Resveratrol added with vitamin C, and citric acid exhibited remarkable synergistic antioxidation activity on oil. Its antioxidation activ- ity was proved to be better than single - component itself. And the mixture of resveratrol with Vc and citric acid with to the proportion of 3： 2：2 had the highest effect on its enhancement of the antioxidation activity.