摘要
用活性氧法（ＡＯＭ）及滤纸硫氰化铁新法研究了甘薯与马铃薯皮部与肉部提取物对大豆油的抗氧化活性。结果表明提取物具有很强的抗氧化活性。用简易的滤纸硫氰化铁法与酚试剂显色法初步考查显示，其有效成分含绿原酸、异绿原酸、４－Ｏ－咖啡酰奎尼酸和新绿原酸。各提取物分别含总酚０．５０～１３．８ｍｇ／ｇ提取物。
The effects of extracts from the peels and pithes of sweet potato and potato as antioxidants in soy oil were investigated by using the active oxygen methed(AOM) and a new ferric thiocyanate filter paper method. Results indicated that the antioxidant activities of these extracts were due to the presence of phenolic acids including chlorogenic, isochlorogenic, 4-O-caffeoylquinic, and neochlorogenic acids. Results of determinations of total phenol in these extracts, expressed as chlorogenic acid, showed that contents of their total phenol were 0. 50￣13.8mg/g extract.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1996年第2期30-33,共4页
Food and Fermentation Industries
