摘要
采用钾盐蒸煮法从鲫鱼内脏中提取粗鱼油,并对粗鱼油的氧化性及丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)、茶多酚3种抗氧化剂对鱼油的抗氧化性能进行了比较。实验表明BHA、BHT、茶多酚3种抗氧化剂对鱼油抗氧化作用以茶多酚效果最好,其次为BHA和BHT。
Semi-finished fish oil was extracted from the internal organs of crucial carp by means of steaming and boiling. Comparison was done on the oxidization of fish oil and its autioxidization by using three kinds of antioxidants; BHA, BHT and T poly-phenols. The experiments show that the best of the three autioxidants is T poly-phenols, followed by BHA and BHT. T poly-phenols gives excellent autioxidization effect on fish oil.
出处
《扬州大学烹饪学报》
2005年第2期53-56,共4页
Cuisine Journal of Yangzhou University
关键词
淡水鱼
鱼油
提取
氧化
抗氧化剂
sweet water fish
fish oil
extraction
oxidization
antioxidant
