【摘要】 通过色质联用方法分析了竹醋液的成分,用连苯三酚法测定了加入竹醋液前后猪油过氧化值的变化,研究了竹醋液的抗氧化性能。实验表明竹醋液由80多种成分组成,具有良好的清除超氧阴离子自由基的能力。竹醋液作为抗氧化剂在猪油中的最佳添加量为每公斤猪油加入5g竹醋液;按每公斤猪油分别加入4g竹醋液与4g茶多酚进行抗氧化能力比较,发现两者具有相似的抗氧化能力。由此得出竹醋液具有良好的抗氧化性。更多还原

【Abstract】 In this paper the composition of bamboo vinegar was investigated by GC-MS, then the antioxidation of bamboo vinegar by the method of pyrogallol-325 nm, which indicated the peroxide value in lard. Results show that bamboo vinegar comprised of 80 components is capable of eliminating O^·-₂ officiently. The best dosage is confirmed to be 1∶200 （m/m, bamboo vinegar/lard）. The comparison of antioxidation property between bamboo vinegar and tea polyphenol show that their effects are similar when used in equivalent weight ratio （1∶250, m/m, bamboo vinegar/tea polyphenols）. Therefore, bamboo vinegar is a favorable antioxidant.更多还原