한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제13권4호
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- Pages.273-282
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- 1981
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- 0367-6293(pISSN)
콩기름 및 콩기름-물 에멀젼기질(基質)에서의 마이얄형(型) 갈색화반응생성물(褐色化反應生成物)과 일부(一部) 산화방지제(酸化防止劑)의 산화억제효과(酸化抑制效果)
Antioxidant Activity of Ethanol-Extracts from a Maillard Browning Mixture and Some Antioxidants in Soybean Oil and Soybean Oil-Water Emulsion Systems
- Maeng, Young-Sun (Department of Food Technology, Korea University) ;
- Kim, Dong-Hoon (Department of Food Technology, Korea University)
- 발행 : 1981.12.30
초록
콩기름기질(基質)과 에멀젼기질(基質)에서 반응(反應) 2 및 30시간(時間) 후(後)의 Maillard형(型) 갈색화반응액(褐色化反應液)에서 얻은 에탄올 추출물(抽出物)(M-2와 M-30, 각각 10 ml과 BHA, BHT, TBHQ와 ascorbyl palmitate (각각 0,02%, w/w)의 산화방지효과(酸化防止效果)를 비교(比較)하고저 하였다. Control 및 각(各) 기질(氣質)은
The antioxidant actilvity of ethanol-extracts (M-2 and M-30), which had been obtained from a Maillard-type browning mixture after 2 and 90 hr browning, and BHA, BHT, TBHQ, and ascorbyl palmitate It·as investigated in soybean oil and soybean oil-water emulsion systems. The activity of the extracts and antioxidants was estimated by comparing the POV and TBA value development of the corresponding substrates with that of controls. The substrates and controls were stored at
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