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lu ding zuo pi su yu tbhq dui shan he tao ren you kang yang hua zuo yong de yan jiu
Pages: 13-15
Year: Issue:  4
Journal:  Cereals and Oils Processing

Keyword:  山核桃仁油芦丁抗氧化;
Abstract: 采用Schaal烘箱法研究了芦丁、槲皮素与TBHQ对山核桃仁油的抗氧化性,结果表明:在浓度低于0.012%时,槲皮素与芦丁的抗氧化活性较强;随着添加量的增多,TBHQ与芦丁的抗氧化性更佳。综合考虑各因素,天然抗氧化剂芦丁为优选。柠檬酸与三者联用可发挥抗氧化增效作用,添加0.010%的柠檬酸及0.015%以上的芦丁,可使山核桃仁油货架保质期从6个月延长到2年。
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