【摘要】 本文采用生物化学发光法和DPPH法对竹叶抗氧化物(AOB)清除自由基能力进行测定,并探索 了竹叶抗氧化物(AOB)在膨化食品———小王子雪饼中的应用效果。结果显示,竹叶抗氧化物清除·OH和 RO.自由基的能力与茶多酚相当,明显强于TBHQ;膨化食品应用的小试实验显示,以0.02%剂量组的抗氧化 效果最好。以同等剂量的茶多酚(包括油溶和水溶二种制剂)和TBHQ为对照进行比较试验,得出0.02%剂 量的竹叶抗氧化物在该产品中的抗氧化效果略优于TBHQ,明显强于茶多酚。中试实验直接在车间生产线完 成,样品制备量200kg。六个月常温贮藏实验结果显示,0.01%竹叶抗氧化物的添加,能保持产品在保质期内 均符合企业标准并达到出口日本要求。竹叶抗氧化物能代替TBHQ应用于挂油型的膨化食品和其他类似的 焙烤食品中,是一种很有潜力的天然食品抗氧化剂。更多还原

【Abstract】 The radical scavenging effects of AOB examined by using DPPH and chemiluminescence methods, and the application of AOB as a natural food antioxidant on puffed food were studied. It is revealed that the scavenging effects of AOB on·OH and RO. are equal to that of Tea ployphenol,and obviously stronger than TBHQ. Three AOB dosages were designed in a lab-scale application. The experimental results show that 0.02% dosage proves the most obvious effect. Using 0.02% of Tea ployphenols (both oil soluble reagent and water soluble reagent) and TBHQ treatments as the control, it is found out that the AOB antioxidation effect of 0.02% dosage slightly surpass that of the same amount of TBHQ dosage, but enormously stronger than that of tea ployphenols. A pilot production was done in ZheJiang Xiaowanfzi Food CO. Ltd. 200kg product was prepared with AOB dosage of 0.01%. The experimental results show that both the indexes POV and AV conform to the standard requirement at the end of six month’s shelf life. It is concluded that application of AOB as a natural food antioxidant in puffed food can contribute to great potential market.更多还原