评估[具体物质]与柠檬酸对初榨橄榄油氧化稳定性的协同作用。 （注：原文中“and”前缺少具体物质，翻译时按此格式处理，实际应用中需补充完整该物质信息）
Evaluation of synergistic effect of and citric acid on oxidative stability of virgin olive oil.
作者信息
Alavi Nasireh, Golmakani Mohammad-Taghi
机构信息
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
出版信息
Food Sci Biotechnol. 2017 Jul 24;26(4):901-910. doi: 10.1007/s10068-017-0127-x. eCollection 2017.
Green microalga Chlorella () powder was employed as a natural antioxidant in virgin olive oil and its antioxidant activity was compared with those of β-carotene and α-tocopherol during 16 days of accelerated storage. Furthermore, the synergistic effects of Chlorella and citric acid were investigated. The primary, secondary, and total oxidation products of Chlorella samples (with and without citric acid) were lower than those of the control samples. Induction period of Chlorella samples were significantly higher than those of the control, β-carotene, and α-tocopherol samples. Furthermore, carotenoid and chlorophyll contents of Chlorella samples were significantly higher than those of the control samples. These pigments can delay the oxidation process. Using Chlorella and citric acid in combination with each other showed no synergistic effect against the oxidation of virgin olive oil. In conclusion, Chlorella can be affirmed as a natural antioxidant, which extends the shelf life of virgin olive oil.
绿微藻小球藻（）粉被用作初榨橄榄油中的天然抗氧化剂，并在16天的加速储存过程中，将其抗氧化活性与β-胡萝卜素和α-生育酚的抗氧化活性进行了比较。此外，还研究了小球藻与柠檬酸的协同作用。添加（或未添加）柠檬酸的小球藻样品的一级、二级和总氧化产物均低于对照样品。小球藻样品的诱导期显著高于对照、β-胡萝卜素和α-生育酚样品。此外，小球藻样品的类胡萝卜素和叶绿素含量显著高于对照样品。这些色素可以延缓氧化过程。小球藻与柠檬酸联合使用对初榨橄榄油的氧化没有协同作用。总之，小球藻可被确认为一种天然抗氧化剂，它能延长初榨橄榄油的保质期。
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