【摘要】 将紫花苜蓿黄酮粗提物以0.02%,0.05%,0.2%,0.5%,1%的比例加入到猪油中,70℃恒温保藏,定期取样用Na2S2O3-I2滴定法测定POV值,并与0.02%BHT、0.05%VC的抗氧化效果进行比较。结果表明:添加苜蓿黄酮粗提物对猪油具有良好的抗氧化作用,其中以添加0.2%者抗氧化效果最佳,但不如BHT和VC效果好;另外VC和VE等对苜蓿黄酮粗提物具有明显的协同抗氧化作用,效果优于单独添加0.2%黄酮粗提物和VC、BHT。更多还原

【Abstract】 The anti-oxidizing action of flavonoids extracts from alfalfa was studied with adding 0.02%,0.05%,0.2%,0.5%,1% concentrations of flavonoids extracts into lard.All the samples were kept at the temperature of 70℃.The POV was assayed through Na₂S₂O₃-I₂ titration method.0.02%BHT,0.05% VC treatments of lard were taken as controls.The results showed that flavonoids extracts from alfalfa had significant anti-oxidizing action,the treatment with 0.2% concentration of flavonoids extracts showed the best antioxidizing activity,but not as good as BHT and VC.When VC and VE were added with extracts of alfalfa into lard simultaneously,synergistic effects in antioxidizing activities were found,which means that the anti-oxidizing effect of the complex is better than just adding 0.2% of flavonoids extracts from alfalfa,VC and BHT separately.更多还原