迷迭香脂溶性提取物在栀子油中的抗氧化性研究
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摘要
研究比较栀子油中分别添加脂溶性迷迭香抗氧化剂和化学抗氧化剂后,栀子油的共轭二烯及酮类物质生成、过氧化值、DPPH自由基及ABTS自由基清除率等的差异。结果表明:添加迷迭香脂溶物鼠尾草酸+鼠尾草酚可显著抑制栀子油共轭二烯和过氧化物的生成,减缓DPPH自由基及ABTS自由基清除率的下降幅度,表现出优于化学合成抗氧化剂BHA+BHT的抗氧化活性;而迷迭香脂溶物熊果酸+齐墩果酸也具有一定的抗氧化性,但其效果与化学合成抗氧化剂差异不显著。该结果为新型油脂抗氧化剂的应用提供参考。
The liposoluble rosemary antioxidant and chemical synthetic antioxidant were added to Gardenia oil,and the conjugated diene,ketone,peroxide value,DPPH radical and ABTS radical scavenging rates of Gardenia oil were detected to compare the antioxidant effect of liposoluble rosemary substance and chemical antioxidant on Gardenia oil. The results showed that adding carnosic acid and carnosol extracted from rosemary could significantly inhibit the production of conjugated diene and peroxide of Gardenia oil,and slowed down the falling degree of DPPH radical and ABTS radical scavenging rates,which were superior to chemical synthetic antioxidants BHA + BHT. Ursolic acid and oleanolic acid from rosemary also had certain antioxidation,but it was not significantly different from that of chemical synthetic antioxidants. The results could provide reference for the application of novel oil antioxidant.
The liposoluble rosemary antioxidant and chemical synthetic antioxidant were added to Gardenia oil,and the conjugated diene,ketone,peroxide value,DPPH radical and ABTS radical scavenging rates of Gardenia oil were detected to compare the antioxidant effect of liposoluble rosemary substance and chemical antioxidant on Gardenia oil. The results showed that adding carnosic acid and carnosol extracted from rosemary could significantly inhibit the production of conjugated diene and peroxide of Gardenia oil,and slowed down the falling degree of DPPH radical and ABTS radical scavenging rates,which were superior to chemical synthetic antioxidants BHA + BHT. Ursolic acid and oleanolic acid from rosemary also had certain antioxidation,but it was not significantly different from that of chemical synthetic antioxidants. The results could provide reference for the application of novel oil antioxidant.
引文
[1]李银聪,阚建全,柳中.食品抗氧化剂作用机理及天然抗氧化剂[J].中国食物与营养,2011,17(2):24-26.
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[8]陈琳,陈育平,伍焜贤,等.猪油中复合型抗氧化剂的研究[J].食品科学,2000,21(4):37-39.
[9]穆同娜,张惠,景全荣.油脂的氧化机理及天然抗氧化物的简介[J].食品科学,2004,25(增刊):241-244.
[10]任春明,曹万新,方晓璞,等.迷迭香天然抗氧化剂的研究进展[J].粮食与食品工业,2013,20(5):56-58.
[11]廖霞俐.迷迭香天然抗氧化剂的提取工艺及活性测定的研究[D].南宁:广西大学,2006.
[12]冀思华,曹圣楷,曾光尧,等.迷迭香二萜酚类成分鼠尾草酸的研究进展[J].中南药学,2014(8):788-792.
[13]NAKATANI N,INATANI R.Two antioxidative diterpenes from rosemary(Rosmarinus officinalis L.)and a revised structure for rosmanol[J].Agric Biol Chem,1984,48:2081-2085.
[14]毕良武,李大伟,赵振东,等.迷迭香资源的综合开发利用综述[J].生物质化学工程,2011,45(3):53-56.
[15]陈晓迪,刘飞,徐虹.脂溶性天然抗氧化剂的研究进展[J].食品科学,2017,38(3):299-304.
[2]曹君.不同脂肪酸结构食用油的氧化规律及其动力学研究[D].南昌:南昌大学,2015.
[3]曹文明,薛斌,袁超,等.油脂氧化酸败研究进展[J].粮食与油脂,2013,26(3):1-5.
[4]王宪青,余善鸣,刘妍妍.油脂的氧化稳定性与抗氧化剂[J].肉类研究,2003(3):18-20,47.
[5]万素英,赵亚军,李琳,等.食品抗氧化剂[M].北京:中国轻工业出版社,1998.
[6]尹喆.抗氧化剂与致癌物的代谢[J].国外医学(肿瘤学分册),1983(3):177-178.
[7]黄涛,陈喜斌,王全利.饲料抗氧化剂TBHQ的安全性研究[J].饲料研究,2003(7):10-12.
[8]陈琳,陈育平,伍焜贤,等.猪油中复合型抗氧化剂的研究[J].食品科学,2000,21(4):37-39.
[9]穆同娜,张惠,景全荣.油脂的氧化机理及天然抗氧化物的简介[J].食品科学,2004,25(增刊):241-244.
[10]任春明,曹万新,方晓璞,等.迷迭香天然抗氧化剂的研究进展[J].粮食与食品工业,2013,20(5):56-58.
[11]廖霞俐.迷迭香天然抗氧化剂的提取工艺及活性测定的研究[D].南宁:广西大学,2006.
[12]冀思华,曹圣楷,曾光尧,等.迷迭香二萜酚类成分鼠尾草酸的研究进展[J].中南药学,2014(8):788-792.
[13]NAKATANI N,INATANI R.Two antioxidative diterpenes from rosemary(Rosmarinus officinalis L.)and a revised structure for rosmanol[J].Agric Biol Chem,1984,48:2081-2085.
[14]毕良武,李大伟,赵振东,等.迷迭香资源的综合开发利用综述[J].生物质化学工程,2011,45(3):53-56.
[15]陈晓迪,刘飞,徐虹.脂溶性天然抗氧化剂的研究进展[J].食品科学,2017,38(3):299-304.