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The antioxidative function of Z.hunge and Cinnamomum in cooking oil

PAN Haiyan1,ZHONG Bilin2,HONG Yingxian2 (1Department of Foodstuff Engineering,Biological and Environmental Science College, Guizhou University,Guizhou Guiyang 550025,China; 2Department of Chemistry,Chemistry and Biochemistry College,Guizhou University,Guizhou Guiyang 550025,China)  
The stability of cookingoil is an important factor ensuring the sanitation quality of lipin product. This paper,on the basis of POV, studies the antioxidant of Z.hunge and Cinnamomum in cooking rapeoil in constant lab temperature(65℃).The experiment shows that Cinnamomum has greater antioxidant than Z.hunge.This paper also discusses the antioxidant mechanism of wild pepper and Cinnamomum.The difference is caused by the larger quantity of aldehyde in Cinnamomum than in Z.hunge, there is more active hydrogen on the α-carbon atom which directly connects to the carbonyl.This active hydrogen,together with the active free radical,forms the moving hydrogen peroxide or reduces the grease to its original shape.It forms free antioxidant molecular on its own,thus making itself more antioxidant.
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