| 鱼油提取及抗氧化性能研究 |
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| 引用本文： | 杨明,张年风,徐菊.鱼油提取及抗氧化性能研究[J].扬州大学烹饪学报,2005,22(2):53-56. |
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| 作者姓名： | 杨明 张年风 徐菊 |
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| 作者单位： | 扬州大学,食品科学与工程学院,江苏,扬州,225001 |
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| 摘 要： | 采用钾盐蒸煮法从鲫鱼内脏中提取粗鱼油,并对粗鱼油的氧化性及丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)、茶多酚3种抗氧化剂对鱼油的抗氧化性能进行了比较.实验表明BHA、BHT、茶多酚3种抗氧化剂对鱼油抗氧化作用以茶多酚效果最好,其次为BHA和BHT.
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| 关 键 词： | 淡水鱼 鱼油 提取 氧化 抗氧化剂 |
A Study of Fish Oil Extraction and Its Autioxidization |
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| YANG Ming,ZHANG Nian-feng,XU Ju.A Study of Fish Oil Extraction and Its Autioxidization[J].Cuisine Journal of Yangzhou University,2005,22(2):53-56. |
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| Authors: | YANG Ming ZHANG Nian-feng XU Ju |
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| Abstract: | Semi-finished fish oil was extracted from the internal organs of crucial carp by means of steaming and boiling. Comparison was done on the oxidization of fish oil and its autioxidization by using three kinds of antioxidants; BHA, BHT and T poly-phenols. The experiments show that the best of the three autioxidants is T poly-phenols, followed by BHA and BHT. T poly-phenols gives excellent autioxidization effect on fish oil. |
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| Keywords: | sweet water fish fish oil extraction oxidization antioxidant |
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