期刊论文

中文

湖南城市学院学报(自然科学版)

1672-7304

2008

1

49-52

衡阳师范学院科研基金资助项目（2006B61）；

本校为第一机构

探讨了二氢杨梅素（Dihydromyricetin）在食品中的抗氧化作用,比较了二氢杨梅素、TBHQ（叔丁基对苯二酚,Tertiary butylhydroquinone）、维生素C（Vc）在NaClO氧化邻苯三酚红（pyrogallol red,PR）体系中的抗氧化活性;比较了二氢杨梅素、TBHQ在油脂和糕点的氧化过程中的抗氧化活性;研究了二氢杨梅素在12个月内的稳定性.结果表明:在邻苯三酚红体系中,二氢杨梅素的抗氧化效果优于TBHQ,与Vc相近,在油脂和糕点的氧化过程中,具有与TBHQ相近的抗氧化效果;二氢杨梅素在12个月内有较好的稳定性.

The application of dihydromyricetin as a food antioxidant was studied. The antioxidative ability of tertiary butylhydroquinone （TBHQ）, dihydromyricetin and Vitamine C （Vc） in the oxidation of pyrogallol red （PR） induced by NaC10 was compared. The antioxidant ability of dihydromyricetin and TBHQ in the oxidation of lipid and pastry was also studied. The stability of dihydromyricetin was researded too. The results showed that, the antioxidant ability of dihydromyricetin was better than TBHQ but close to Vc in the oxidation of pyrogallol red...