摘要
以罗非鱼鱼油为原料,主要研究了迷迭香提取物的优化对鱼油的抗氧化作用,选用大豆磷脂、天然维生素E、没食子酸中抗氧化性能较好的一种与迷迭香提取物进行复配。研究结果表明:天然香辛料迷迭香提取物及其它三种天然抗氧化剂都对鱼油有一定的抗氧化活性,其中添加量为0.04%的迷迭香提取物和0.02%的没食子酸对鱼油有很好的抗氧化效果,且二者的抗氧化能力均与浓度成正比。以迷迭香提取物按60%的比例与没食子酸进行复配,复配添加量为0.025%时抗氧化效果最好。
The antioxidant effect of rosemary extract on tilapia oil was studied. In the experiment, the antioxidant effect of phospholipids, natural vitamin E and gallic acid was compared and the best one was chosen to combine with rosemary extract to form a compound. The results showed that all natural antioxidants and rosemary extract had antioxidant effect on fish oil. The best effect was 0. 04% rosemary extract and O. 02% gallic acid. When 60% of rosemary extracts and dO% of gallic were mixed and used at 0. 025% in the fish oil, the mixture showed the best antioxidantive effect.
出处
《中国食品添加剂》
CAS
北大核心
2014年第3期100-103,共4页
China Food Additives
基金
广东省教育部产学研结合项目2012A090300010
