摘要
研究桦褐孔菌提取物(Inonotus obliquus extracts,IOE)对食用油脂(猪油和大豆油)氧化的抑制作用;此外,还将IOE与人工合成抗氧化剂对食用油脂的抗氧化能力进行比较。结果表明:IOE能够抑制食用油脂氧化,延长诱导期,增强抗氧化能力,并与其添加量成正比。IOE与人工合成抗氧化剂的抗氧化能力强弱顺序为0.04%IOE>0.02%TBHQ>0.02%IOE>0.02%PG>0.02%PA。因此,IOE可作为一种理想的天然抗氧化剂应用到食用油脂中。
The antioxidant effects of Inonotus obliquus extracts （ IOE ） on edible oils and fats （ lard and soybean oil） were studied. In addition,the antioxidant capacity of IOE on edible oils and fats was compared with synthetic antioxidants. The results showed that IOE could inhibit the oxidation of edible oils and fats, extend the induction period and enhance the antioxidant capacity, which were positively correlated to the dosage. The antioxidant capacity of 0.04% IOE was the strongest,followed by 0.02% TBHQ, 0.02% IOE ,0.02% PG and O. 02% PA. Therefore, IOE could be used as a kind of ideally natural antioxidant in edible oils and fats.
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第9期32-35,共4页
China Oils and Fats
关键词
桦褐孔菌提取物(IOE)
食用油脂
过氧化值
诱导期
抗氧化系数
lnonotus obliquus extracts （IOE）
edible oils and fats
peroxide value
induction period
antioxidant coefficient
