迷迭香提取物与微胶囊化对鸡油抗氧化作用的研究

摘要

The antioxidant effect of rosemary extract, garlic acid and microencapsulation on chicken oil was studied. The results showed that the nature spice rosemary extract had antioxidant effect, and the optimum addition was 0. 018%. The rosemary extracts combined with gallic acid showed a synergistic antioxidant effect, and the optimum addition of gallic acid was 0. 1 %. The microencapsulation had a certain resistance to oxidation and thus enhanced the antioxidant effect on chicken oil with the rosemary extract. From the evaluation and analysis, we discovered that the best wall material for microencapsulation of chicken oil is the octenyl succinate starch, and the best embedding amount was 50%.%以鸡油为原料,主要研究了迷迭香提取物,没食子酸以及微胶囊化对鸡油的抗氧化作用.研究结果表明,天然香辛料迷迭香提取物对鸡油具有抗氧化作用,最适添加量为0.018％；迷迭香提取物与没食子酸联合使用时,对鸡油具有协同抗氧化作用,且没食子酸适宜添加量为0.1％；微胶囊化对鸡油有一定的抗氧化作用,与迷迭香提取物联合使用时对鸡油有协同抗氧化作用；通过微胶囊评价分析实验,发现鸡油微胶囊化的最佳壁材为辛烯基琥珀酸淀粉,最佳包埋量为50％.