赵旭,赵艳,刘玉梅,王浩

• 1:新疆大学化学化工学院

摘要(Abstract)：

洋葱、孜然、辣椒3种调味料是新疆特色风味食品,特别是烤羊肉不可或缺的代表性香辛料,而有关香辛料对烤制食品的氧化降解保护作用的研究受到不断关注。在确定上述3种调味料总黄酮、总多酚、总花青素含量的基础上,通过总抗氧化活性评价,研究上述3种调味品抗氧化活性的协同作用。实验结果表明:3种调味料经100～200℃烘烤20min后各组分样品均具有一定程度的清除自由基和抑制脂质过氧化的活性。通过计算协同系数表明,所有组分中,在3个抗氧化活性的评价体系中均无抗氧化协同作用。3种调味料适宜的温度范围为140～180℃,实际应用烤制温度不应高于180℃。

关键词(KeyWords)： 洋葱;孜然;辣椒;抗氧化活性;协同系数

Abstract:

Keywords:

基金项目(Foundation): 新疆维吾尔自治区大学生创新性试验项目(201610755090);; 高等学校学科创新引智计划(111计划)(D18022)

作者(Author): 赵旭,赵艳,刘玉梅,王浩

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