期刊论文

Effects of Composite Antioxidants on the Extruded Flour Food in Hunan taste

中文

中国食物与营养

1006-9577

2014

20

4

31-35

10.3969/j.issn.1006-9577.2014.04.008

长沙市科技局科技成果转化资金（项目编号:k1203114-21）； 长沙县科技局科技成果转化资金（项目编号:1341）；

本校为第一机构

以过氧化值(POV)、酸价(AV)为考察指标,采用Schaal烘箱加速氧化试验法,研究增效剂(柠檬酸CA)与合成抗氧化剂(TBHQ、BHT、BHA、PG)复配,合成抗氧化剂、增效剂CA与天然抗氧化剂(茶多酚TP、甘草提取物LRNO)复配对湘味挤压面粉熟食的抗氧化性的影响,通过比较产品预测货架期从而得出最佳的复合抗氧化剂组.结果表明:CA对不同合成抗氧化剂均具有协同增效作用,除对TBHQ增效无显著性差异(P＞0.05),其余均有显著性差异(P＜0.05).TP对TBHQ +CA、LRNO对TBHQ+CA +TP均具有较强的协同增效作用,增效有显著性差异(P＜0.05).添加抗氧化剂0.05％oTBHQ+0.025％oCA+0.05％ TP+0.05％ LRNO可使挤压面粉熟食在20C条件下...

Using Schaal oven test method with peroxide value POV, acid value AV as indexes of synergist＇s complex citric acid （CA） compounded synthetic antioxidants TBHQ, BHT, BHA, PG, effects of complex with Synthetic antioxidants and synergistic agent （CA）, natural antioxidants tea polyphenols （TP）, licorice roots northwest origin （LRNO） synergist compounded on extruded flour food in hunan taste were studied. By comparing the predicted shelf life of product, the best natural antioxidant compound was found. The results showed that ： CA to Diffe...