【摘要】 研究了新型食品用天然抗氧化剂二氢杨梅素的热稳定性及增效剂对其在植物油体系的抗氧化活性的影响。采用差示扫描热分析法研究了二氢杨梅素的热稳定性,结果表明二氢杨梅素可在220℃以下的高温使用。并确定纯度为95％的二氢杨梅素在花生油体系中的最优添加量为0.04％,并且当增效剂 L-抗坏血酸和亚硫酸钠的添加量为0.02％时,可有效地提高二氢杨梅素的抗氧化性能。更多还原

【Abstract】 The thermal stability and the effects of additives on the antioxidation performance of dihydromyricetin, a newtype of natural antioxidant, was studied. The thermal stability of dihydromyricetin is determined by DSC(differential scanningcalorimeter), and the result shows that it could be used under 220℃. It is suitable for vegetable oil that the addition amount ofdihydromyricetin is 0 .04% weight of vegetable oil. L-ascorbic acid and sodium sulfite could improve the antioxidation of dihy-dromyricetin, when the addition amount of which is the half of dihydromyricetin weight(0 .02% weight ratio).更多还原