| 天然植物性抗氧化剂在食品工业中的应用 |
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| 引用本文： | 吴京平.天然植物性抗氧化剂在食品工业中的应用[J].北京联合大学学报(自然科学版),2007,21(2):63-66. |
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| 作者姓名： | 吴京平 |
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| 作者单位： | 北京联合大学,师范学院,北京,100011 |
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| 摘 要： | 简单概述了国内外天然植物性抗氧化剂的研究状况,具体分述了对茶叶、香辛料、果蔬类植物和中草药的抗氧化性能的研究进展和成果,介绍了3种新型天然食品抗氧化剂,并就植物性天然抗氧化剂与合成抗氧化剂的抗氧化性能做出比较,指出今后植物性天然抗氧化剂的研究方向,为开发、利用天然食品抗氧化剂提供信息和参考。
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| 关 键 词： | 天然植物性抗氧化剂 天然食用植物 中草药 抗氧化性能 |
| 文章编号： | 1005-0310（2007）02-0063-04 |
| 收稿时间： | 2007-02-02 |
| 修稿时间： | 2007-02-02 |
The Application of Natural Vegetable Antioxidant in the Food Industry |
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| WU Jing-ping.The Application of Natural Vegetable Antioxidant in the Food Industry[J].Journal of Beijing Union University,2007,21(2):63-66. |
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| Authors: | WU Jing-ping |
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| Institution: | Normal College of Beijing Union University,Beijing 100011 ,China |
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| Abstract: | The general situation of current research on natural vegetal antioxidant both domestically and overseas and particularly the research progress and achievement on the anti-oxidtion to tea,spices,fruits,vegetables and herbal medicine are introduced for further discussion about three new natural food antioxidants.The antioxidant ability between the natural vegetal antioxidant and synthetic antioxidant are compared.It indicates the future research direction of the vegetal natural antioxidant and provides information and reference for developing and utilizing it. |
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| Keywords: | natural vegetable antioxidant natural eatable plant herbal medicine antioxidant ability |
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