机构地区: 广西大学轻工与食品工程学院
出 处: 《食品研究与开发》 2006年第3期169-170,173,共3页
摘 要: 研究了香蕉果皮及果肉提取物对食用油脂的抗氧化作用及与柠檬酸、酒石酸和Vc不同增效剂的协同作用。结果表明:果皮及果肉提取物对油脂的脂质过氧化均有良好的阻断作用,在一定范围内,抗氧化效果随添加量的增加而增强,且果皮提取物的抗氧化作用要强于果肉提取物;此外,果皮提取物与柠檬酸在猪油中有很好的协同增效作用,而在豆油中,与Vc的协同作用较显著。 The antioxidative effects of banana peel extracts and pulp extracts and their synergistic antioxidation with citric acid, tartaric acid and Vc were studied. The results showed that banana peel extracts and pulp extracts have significant resistance to the lipid peroxidation of oil, and the antioxidative effect of the peel extracts is better than the pulp extracts. In addition, the peel extracts and citric acid exhibit remarkable synergistic effect in lard , but the synergistic effect of the peel extract with Vc is better in bean oil.