大蒜油抗氧化作用的初步研究

【摘要】 本文对大蒜油的抗氧化作用作了初步研究。实验表明：８ ×１０ˉ４浓度的大蒜油，３ × １０ˉ４浓度的大蒜油加 ３ ｘ １０ˉ４浓度的柠檬酸与 １× １０ˉ４浓度的 ＰＧ的抗氧化性能相当，当其添加量增加时其抗氧化性将优于１ｘ １０ˉ４浓度的 ＰＧ。柠檬酸作为增效剂对大蒜油具有协同抗氧化作用。更多还原

【Abstract】 The antioxidative activities of garlic oil were preliminary studied in the paper.The experiment showed that garlic oil(8.0 x 10ˉ4), garlic oil(3.0 x l0ˉ4) and citric acid (3.0 x l0ˉ4)were as active as PG(1.0 x l0ˉ4),and with the increase of their concentration, their ntioxidative activities were more effective than PG(1.0 x 10ˉ4) .citric acid dis-played synergistic antioxidative activities with garlic oil.更多还原