食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
6期
1621-1628
,共8页
刘艳凤%刘雅丽%王新雨%师恩%陈贵林
劉豔鳳%劉雅麗%王新雨%師恩%陳貴林
류염봉%류아려%왕신우%사은%진귀림
甘草提取物%诃子提取物%抗氧化作用%葵花籽油
甘草提取物%訶子提取物%抗氧化作用%葵花籽油
감초제취물%가자제취물%항양화작용%규화자유
Glycyrrhiza uralensis Fisch. extract%Terminalia chebula Retz. extract%antioxidant activity%sunflower oil
目的:研究甘草、诃子提取物复合抗氧化剂对葵花籽油抗氧化作用的影响。方法采用Schaal烘箱法和ABTS法,评价复合抗氧化剂对葵花籽油的抗氧化作用。结果 Schaal烘箱加速氧化实验中,甘草提取物比诃子提取物对葵花籽油的抗氧化作用更强,复合抗氧化剂均表现出协同抗氧化作用,其中,0.007%甘草提取物+0.013%α-生育酚、0.015%甘草提取物+0.005%抗坏血酸、0.007%诃子提取物+0.013%α-生育酚和0.003%诃子提取物+0.017%抗坏血酸对葵花籽油的抗氧化作用较强,均优于其单一抗氧化剂和人工合成抗氧化剂丁基羟基茴香醚(BHA)、2,6-二叔丁基-4-甲基苯酚(BHT),弱于2-叔丁基对苯二酚(TBHQ)。ABTS 法中,多数复合抗氧化剂间表现出协同作用,其中,诃子提取物与抗坏血酸复配比例为5:1和3:1时清除ABTS自由基能力最强。结论复合抗氧化剂对葵花籽油具有协同抗氧化作用。
目的:研究甘草、訶子提取物複閤抗氧化劑對葵花籽油抗氧化作用的影響。方法採用Schaal烘箱法和ABTS法,評價複閤抗氧化劑對葵花籽油的抗氧化作用。結果 Schaal烘箱加速氧化實驗中,甘草提取物比訶子提取物對葵花籽油的抗氧化作用更彊,複閤抗氧化劑均錶現齣協同抗氧化作用,其中,0.007%甘草提取物+0.013%α-生育酚、0.015%甘草提取物+0.005%抗壞血痠、0.007%訶子提取物+0.013%α-生育酚和0.003%訶子提取物+0.017%抗壞血痠對葵花籽油的抗氧化作用較彊,均優于其單一抗氧化劑和人工閤成抗氧化劑丁基羥基茴香醚(BHA)、2,6-二叔丁基-4-甲基苯酚(BHT),弱于2-叔丁基對苯二酚(TBHQ)。ABTS 法中,多數複閤抗氧化劑間錶現齣協同作用,其中,訶子提取物與抗壞血痠複配比例為5:1和3:1時清除ABTS自由基能力最彊。結論複閤抗氧化劑對葵花籽油具有協同抗氧化作用。
목적:연구감초、가자제취물복합항양화제대규화자유항양화작용적영향。방법채용Schaal홍상법화ABTS법,평개복합항양화제대규화자유적항양화작용。결과 Schaal홍상가속양화실험중,감초제취물비가자제취물대규화자유적항양화작용경강,복합항양화제균표현출협동항양화작용,기중,0.007%감초제취물+0.013%α-생육분、0.015%감초제취물+0.005%항배혈산、0.007%가자제취물+0.013%α-생육분화0.003%가자제취물+0.017%항배혈산대규화자유적항양화작용교강,균우우기단일항양화제화인공합성항양화제정기간기회향미(BHA)、2,6-이숙정기-4-갑기분분(BHT),약우2-숙정기대분이분(TBHQ)。ABTS 법중,다수복합항양화제간표현출협동작용,기중,가자제취물여항배혈산복배비례위5:1화3:1시청제ABTS자유기능력최강。결론복합항양화제대규화자유구유협동항양화작용。
Objective Effects of antioxidants on the compound antioxidants of Glycyrrhiza uralensis Fisch. Extract(GUE) and Terminalia chebula Retz. Extract(TCE) on sunflower oil. Methods Due to Schaal experiment and ABTS+radical scavenging array for evaluating antioxidant capacity of compound antioxidants. Results The antioxidant activity of GUE stronger than TCE of sunflower oil and synergistic effects were observed for all antioxidant combinations by Schaal oven method, and especially for combinations of 0.007%GUE and 0.013%α-tocopherol, 0.015%GUE and 0.005%L-ascorbic acid, 0.007%TCE and 0.013%α-tocopherol, 0.003%TCE and 0.017%L-ascorbic acid, which showed a greater synergistic effect than that of the each individual antioxidant and synthetic antioxidants, such as butyl hydroxyl anisole(BHA), 2,6-di-tert-butyl-p-cresol (BHT), tert-butyl hydroquinone(TBHQ). Synergistic effects were observed for most of antioxidant combinations by ABTS+radical scavenging array, the combination of 0.017%TCE and 0.003%L-ascorbic acid, 0.015%TCE and 0.005%L-ascorbic acid showed a greatest synergistic effect than that of the others. Conclusion Synergistic effects were observed for all antioxidant combinations of sunflower oil.