摘要
从桦褐孔菌中提取抗氧化活性物,利用紫外分光光度法研究了其对·OH自由基清除能力的稳定性。结果表明,pH、温度、紫外线照射时间和放置时间对其影响小,放置时间影响较小,常用食品添加剂对其有不同的影响。桦褐孔菌提取物在一定条件下的抗氧化稳定性好。
The stability to remove ＂OH radicals of antioxidative substances extracted from Inonotus oblique was analyzed by UV-spectrophotometry. The results showed that pH, temperature, UV exposure time to affect more, placing time affect less, food additives to have different effects. The extraction from Inonotus oblique have strong anti-oxidation stability.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期77-79,116,共4页
Food Research and Development
关键词
桦褐孔菌
自由基
清除
稳定性
Inonotus oblique
radicals
clear away
stability
