摘要
抗氧化剂茶多酚（TP）难溶于油脂的特性，限制了其在油脂食品中的应用。本文采用乳化方法形成茶多酚－猪油均匀分散体系的新方法，显著地增加了TP与油脂的作用界面，充分发挥其抗氧化作用。对猪油抗氧化试验表明：磷脂是理想的乳化剂；TP对猪油抗氧化的最佳作用量是400ppm。
Hard to dissolve in oils and this restricts the applications of tea polyphenols(TP) in oily food as a natural antioxidant. In this paper. TP was added into lard to form a well-distributed system by means of emulsion methods.thus extend the action interface of TP with lard. and develop its antioxidant effect to the full. The results also indicated that phosphatide was a kind of ideal emulsifier. the optimal usage amount of TP was 400ppm.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1999年第5期9-11,共3页
Food Science
关键词
茶多酚
乳化
猪油
抗氧化剂
Tea Polyphenols
Emulsion Lard
Antioxidant
