CAJ | 학술논문

通过色质联用方法分析了竹醋液的成分,用连苯三酚法测定了加入竹醋液前后猪油过氧化值的变化,研究了竹醋液的抗氧化性能。实验表明竹醋液由80多种成分组成,具有良好的清除超氧阴离子自由基的能力。竹醋液作为抗氧化剂在猪油中的最佳添加量为每公斤猪油加入5g竹醋液;按每公斤猪油分别加入4g竹醋液与4g茶多酚进行抗氧化能力比较,发现两者具有相似的抗氧化能力。由此得出竹醋液具有良好的抗氧化性。
통과색질련용방법분석료죽작액적성분,용련분삼분법측정료가입죽작액전후저유과양화치적변화,연구료죽작액적항양화성능。실험표명죽작액유80다충성분조성,구유량호적청제초양음리자자유기적능력。죽작액작위항양화제재저유중적최가첨가량위매공근저유가입5g죽작액;안매공근저유분별가입4g죽작액여4g다다분진행항양화능력비교,발현량자구유상사적항양화능력。유차득출죽작액구유량호적항양화성。
In this paper the composition of bamboo vinegar was investigated by GC-MS, then the antioxidation of bamboo vinegar by the method of pyrogallol-325 nm, which indicated the peroxide value in lard. Results show that bamboo vinegar comprised of 80 components is capable of eliminating O~(·-)_2 officiently. The best dosage is confirmed to be 1∶200 (m/m, bamboo vinegar/lard). The comparison of antioxidation property between bamboo vinegar and tea polyphenol show that their effects are similar when used in equival...