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| 龙牙百合花和甜茶提取物对食用油抗氧化作用的研究 |
| Antioxidant effects of extracts of Longya Lily flower and Lithocarpus polystachyus on edible oil |
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| DOI： |
| 中文关键词: 龙牙百合花 甜茶 提取物 抗氧化 煎炸 |
| 英文关键词:Longya Lily flower Lithocarpus polystachyus extract antioxidation frying |
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| 中文摘要: |
| 采用无水乙醇、丙酮、无水乙醚从龙牙百合花和甜茶中超声浸提得提取物，将提取物分别添加到食用油中，通过Schaal烘箱法和煎炸性能实验研究龙牙百合花和甜茶提取物对食用油的抗氧化作用。结果表明：无水乙醇甜茶提取物抗氧化效果最好，且优于人工合成抗氧化剂BHT；添加无水乙醇甜茶提取物的煎炸油某些煎炸特性（茴香胺值、酸值、碘值、过氧化值）优于添加BHT和TBHQ的。 |
| 英文摘要: |
| The extracts of Longya Lily flower and Lithocarpus polystachyus were obtained by ultrasound-assisted extraction with absolute ethanol, acetone and anhydrous ether, respectively. The extracts were added to edible oil and the antioxidant effects of extracts of Longya Lily flower and Lithocarpus polystachyus on edible oil were studied by Schaal oven method and frying performances experiment. The results showed that the antioxidant effect of absolute ethanol extract of Lithocarpus polystachyuLithocarpus polystachyuss was the best and the antioxidant effect was better than that of synthetic antioxidant BHT. Some frying performances(p-anisidine value, acid value, iodine value and peroxide value) of frying oil added with absolute ethanol extract of Lithocarpus polystachyus were better than those of synthetic antioxidant BHT and TBHQ. |
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