Zainuddin A, Pokorný J, Venskutonis R
Institute of Chemical Technology, Department of Food Chemistry and Analysis, Technická 5, CZ-166 28 Prague, Czech Republic.
Nahrung. 2002 Feb;46(1):15-7. doi: 10.1002/1521-3803(20020101)46:1<15::AID-FOOD15>3.0.CO;2-U.
The antioxidant activities of sweetgrass (Hierochloë odorata) and sage (Salvia officinalis) extracts were studied in emulsions of lard and rapeseed oil using soy lecithin as an emulsifier, and addition of cupric acetate as an oxidation catalyst. The antioxidant activity was about the same in the two substrates. The stability against autoxidation was substantially increased by both sweetgrass and sage extracts and their combination. The stability was particularly high, if citric acid and/or ascorbyl palmitate were added to plant extracts.
使用大豆卵磷脂作为乳化剂，并添加醋酸铜作为氧化催化剂，研究了香草（Hierochloë odorata）和鼠尾草（Salvia officinalis）提取物在猪油和菜籽油乳液中的抗氧化活性。两种底物中的抗氧化活性大致相同。香草和鼠尾草提取物及其组合均显著提高了对自氧化的稳定性。如果向植物提取物中添加柠檬酸和/或抗坏血酸棕榈酸酯，稳定性会特别高。
