ANTIOXIDATIVE EFFECT OF ASCORBIC-ACID SOLUBILIZED IN OILS VIA REVERSED MICELLES

被引：30

作者：

HAN, D

YI, OS

SHIN, HK

机构：

[1] Food Biochemistry Laboratory, Korea Food Research Institute, Seoul, 136–791, PO. Box 131, Cheongryang

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06062.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Ascorbic acid was solubilized in oils via reversed micelles using phosphatidyl choline as surfactant and water. The effect of the solubilized ascorbic acid on the oxidative stability of fish and soybean oils was investigated in terms of peroxide value in the absence and presence of rosemary extract or δ‐tocopherol. The autoxidation of the oils was greatly retarded with the ascorbic acid compared to the natural antioxidants used. The ascorbic acid also exerted a synergistic effect with δ‐tocopherol in fish oil. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：247 / 249

页数：3

共 14 条

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