作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2005年第3期118-119,121,共3页

摘　　要： 为了延长富含油脂的干果类食品的保质期,研究了茶多酚、维生素C(Vc)对炒熟花生仁、核桃仁油脂氧化酸败的抑制作用。通过测定常温贮存两个月的样品中过氧化值(POV)的变化来检测炒熟花生仁和核桃仁油脂的氧化酸败程度。结果表明,茶多酚、Vc对炒熟花生仁和核桃仁油脂氧化酸败确实有抑制作用。 In order to prolong the storage life of oil-rich dry fruit, the inhibition of oil oxidation in the fried peanut and walnut by tea polyphenols and vitamin C had been studied in this paper. The oil oxidations in the fried peanut and walnut were detested by the change of POV in the samples .The results showed that the oil oxidations in the fried peanut and walnut were surely inhibited by tea polyphenols and vitamin C.

关 键 词： 茶多酚 抗氧化作用

领　　域： [轻工技术与工程] [轻工技术与工程]