摘要
研究了抗坏血酸 (Vc)、苹果酸、酒石酸、柠檬酸、对溴苦杏仁酸、氨基乙酸、氨三酸等七种有机酸对猪油的抗氧化作用 .在猪油中添加 0 0 1%的抗坏血酸、苹果酸或氨基乙酸 ,在 6 0℃时 ,10天内的过氧化值 (POV)不超过 0 15 % ,表明Vc。
The Antioxidization of ascorbic acid,malic acid,tartaric acid,citric acid,p bromomandelic acid,aminoacetic acid and nitrilotriacetic acid for lard was studied.With 0 010% addition of ascorbic acid,malic acid or aminoacetic acid in lard correspondingly at 60℃ within 10 days,the peroxide value was lower than 0 15%.This indicated that antioxidative ability of ascorbic acid,malic acid and aminoacetic acid are good.
出处
《韶关学院学报》
2002年第3期71-73,共3页
Journal of Shaoguan University
关键词
VC
苹果酸
氨基乙酸
抗氧化作用
ascorbic acid
malic acid
aminoacetic acid
antioxidization
