[1]邰佳,邹俊波,张小飞,等.高良姜挥发油热稳定性研究及其抗氧化剂筛选[J].中国调味品,2019,(09):47-54.
Study on the Thermal Stability and Thermal Stability Improvement of Volatile Oil from Alpinia Officinarum Hance[J].CHINA CONDIMENT,2019,(09):47-54.
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高良姜挥发油热稳定性研究及其抗氧化剂筛选()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年09期
- 页码:
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47-54
- 栏目:
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- 出版日期:
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2019-09-20
文章信息/Info
- Title:
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Study on the Thermal Stability and Thermal Stability Improvement of Volatile Oil from Alpinia Officinarum Hance
- 作者:
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邰佳; 邹俊波; 张小飞; 史亚军; 郭东艳
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- 文献标志码:
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A
- 摘要:
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摘要： 为研究高良姜挥发油热稳定性并探索抗氧化剂对其的稳定效果，扩大其在食品药品中的使用范围。实验采用水蒸气蒸馏法提取挥发油，GC-MS分析其化学成分，并采用不同加热温度及时间干预挥发油，探索其化学成分变化规律，最后优选了不同抗氧化剂种类及浓度。结果表明，高良姜挥发油对热不耐受，香芹酚对高良姜挥发油有较好的稳定效果。
- Abstract:
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Abstract：In order to study the thermal stability of volatile oil of alpinia officinalis and explore the stabilizing effect of antioxidants on it, the application range of volatile oil in food and medicine was expanded. The volatile oil was extracted by steam distillation, its chemical composition was analyzed by GC-MS, and the volatile oil was interfered with different heating temperature and time to explore the change rule of its chemical composition. Finally, the types and concentrations of different antioxidants were optimized. The results showed that the volatile oil of alpinia officinalis was intolerant to heat, and carvanol had a good stabilizing effect on the volatile oil of alpinia officinalis.
更新日期/Last Update:
2020-06-23