Abstract: Antioxidation activity of Phillyri on edible oil and fat was studied by peroxide value(POV).The results indicated that Phillyri had good antioxidation effects on these edible oils and fats.Furthermore,the effect was stronger on butter,then on lard,followed by mutter fat.Therefore,Phillyri has the potential to be an atoxic natural food antioxidant.
齐建红,赵咏梅. 连翘苷对几种动物油脂的抗氧化作用[J]. 食品与发酵工业, 2012, 38(06): 119-121.
Qi Jian-hong,Zhao Yong-mei. Study the Antioxidant Activitiy of Phillyri on Edible Oil and Fat[J]. Food and Fermentation Industries, 2012, 38(06): 119-121.