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试验了解啤酒花浸膏抗氧化的生理活性,为开发天然油脂抗氧化剂提供参考。采用DPPH法测定体外抗氧化能力;采用Schaal烘箱法研究啤酒花浸膏浓度、油脂种类、增效剂及人工合成抗氧化剂的抗油脂氧化效果。0.02%啤酒花浸膏对4种食用油脂均有良好的抗氧化效果,且对猪油具有较强的抗氧化效果,其作用具有剂量效应关系;啤酒花浸膏添加量达0.10%时抗氧化效果最佳;0.02%维生素C、0.02%柠檬酸及0.02%酒石酸对0.02%啤酒花浸膏的抗氧化作用均有协同增效作用;与合成抗氧化剂相比啤酒花浸膏添加量达0.10%时,抗氧化效果优于0.02%丁基羟基茴香醚(BHA)和二丁基羟基甲苯(BHT)。将啤酒花浸膏添加到油脂中,既能起到抗氧化作用,延长含油食品的保质期,又有一定的保健作用。
Experiments to understand the antioxidant activity of hops extract antioxidant activity, provide a reference for the development of natural fat antioxidants. DPPH method was used to determine the anti-oxidation ability in vitro. Schaal oven method was used to study the anti-oxidation effect of hops extract concentration, oil type, synergist and synthetic antioxidants. 0.02% hop extract had good antioxidant effect on four kinds of edible oils, and had a strong anti-oxidant effect on lard, with a dose-effect relationship. The best anti-oxidant effect was obtained when the amount of hop extract was 0.10% 0.02% of vitamin C, 0.02% of citric acid and 0.02% of tartaric acid have synergistic effect on the antioxidant activity of 0.02% hops extract. Compared with the synthetic antioxidants, when the content of hops extract reaches 0.10%, the anti-oxidation The effect is better than 0.02% butylated hydroxyanisole (BHA) and dibutylhydroxytoluene (BHT). The hops extract added to the fat, both can play an antioxidant role in extending the shelf life of oily foods, but also a certain role in health care.