作　　者： ; ; ; ;

机构地区： 河南农业职业学院

出　　处： 《保鲜与加工》 2009年第4期19-21,共3页

摘　　要： 采用Rancimat法和滤纸片法分别研究了AP对油脂氧化的抑制作用和对大肠杆菌活性的抑制,试验结果表明,添加AP、BHT、TBHQ和VC4种抗氧化剂的花生油样品,AP的诱导时间最长,表明AP的抑制油脂氧化能力最强;0.1%以上浓度的AP溶液具有明显的抑制大肠杆菌效果,而且在0.1%～0.5%浓度范围内,抑菌效果与苹果多酚溶液浓度呈正相关。说明AP是一种天然、高效的油脂抗氧化剂和防腐剂。 Rancimat apparatus and filte-paper method were adopted to study respectively inhibiting oil oxidation and antibacterial characterization of apple polyphenol in this paper. Induction time of peanut oil with AP was the longest in four pieces of oil added AP,BHT,TBHQ and VC respectively,the results showed that inhibiting oil oxidation ability of AP was more effective. AP by 0.1% or below had the obvious effect on escherichia coli. In the concentration ranges of 0.1%-0.5%,antibacterial effect and AP concentration showed positive correlation.It was concluded that AP was a natural and high-efficiency antioxidant and preservative.

关 键 词： 苹果多酚 抑制 油脂氧化 抑菌

领　　域： [轻工技术与工程] [轻工技术与工程]