食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
13期
117-120
,共4页
槐角%黄酮化合物%自由基%抗氧化%过氧化值
槐角%黃酮化閤物%自由基%抗氧化%過氧化值
괴각%황동화합물%자유기%항양화%과양화치
Sophora japonica%flavonoid compounds%free radical%antioxidant%peroxide value
采用烘箱强化贮藏法，研究槐角黄酮的抗油脂氧化作用。以TBHQ为阳性对照，研究槐角中黄酮化合物在大豆油中的抗氧化作用，并比较柠檬酸和维生素C（VC）与提取物复配后的抗氧化效果。结果表明，随着槐角黄酮添加量的增加，POV值呈下降趋势，诱导时间和PF值则呈递增趋势。其中当添加量增加到0.01%时，其具有与TBHQ相当的抗氧化能力，当添加量继续增大到0.025%，抗氧化作用则比TBHQ更强。柠檬酸和VC与槐角黄酮联合使用时存在协同作用。槐角黄酮具有良好的抗油脂氧化作用。
採用烘箱彊化貯藏法，研究槐角黃酮的抗油脂氧化作用。以TBHQ為暘性對照，研究槐角中黃酮化閤物在大豆油中的抗氧化作用，併比較檸檬痠和維生素C（VC）與提取物複配後的抗氧化效果。結果錶明，隨著槐角黃酮添加量的增加，POV值呈下降趨勢，誘導時間和PF值則呈遞增趨勢。其中噹添加量增加到0.01%時，其具有與TBHQ相噹的抗氧化能力，噹添加量繼續增大到0.025%，抗氧化作用則比TBHQ更彊。檸檬痠和VC與槐角黃酮聯閤使用時存在協同作用。槐角黃酮具有良好的抗油脂氧化作用。
채용홍상강화저장법，연구괴각황동적항유지양화작용。이TBHQ위양성대조，연구괴각중황동화합물재대두유중적항양화작용，병비교저몽산화유생소C（VC）여제취물복배후적항양화효과。결과표명，수착괴각황동첨가량적증가，POV치정하강추세，유도시간화PF치칙정체증추세。기중당첨가량증가도0.01%시，기구유여TBHQ상당적항양화능력，당첨가량계속증대도0.025%，항양화작용칙비TBHQ경강。저몽산화VC여괴각황동연합사용시존재협동작용。괴각황동구유량호적항유지양화작용。
Favanoids from fructus sophorae as oil antioxidant was studied using the oven strengthen storage method. Taking TBHQ as positive control, oil antioxidation of favanoids from fructus sophorae and the commixture with citric acid and vitamin C was researched. With the increasing of the amount of favanoids from fructus sophorae, POV value decreased, the induction time and the PF value increasing.When the adding amount of favanoids from fructus sophorae was increased to 0.01%, equivalent antioxidant capacity with TBHQ was shown. And when adding volume continued to increase to 0.025%, antioxidant action is more powerful than TBHQ.In addition, joint action was found when citric acid and Vc used with favanoids from fructus sophorae. Favanoids from fructus sophorae as oil antioxidant has obvious antioxidation effect.
