天然植物抗氧剂二氢杨梅素抗氧活性影响因素研究  

Studies on the Influence Factors of Antioxidative Activity in Nature Antioxidant Dihydromyricetin

作　　者：张友胜[1] 宁正祥[1] 吴晖[1] 杨书珍[2] 林淑英[1] 

机构地区：[1]广东省农业科学院蚕业研究所,广州510641 [2]西北农林科技大学园艺学院,杨凌712100

出　　处：《中国食品学报》2004年第2期52-55,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：中国博士后基金(No.2002031285);广东省自然科学基金资助项目(No.020842)

摘　　要：目的:研究天然植物抗氧剂二氢杨梅素的抗氧活性与影响因素的关系。方法:采用丙二醛测定法来评价其抗氧化效果。结果:在食品生产中,添加二氢杨梅素的质量浓度以0.06%为宜;在酸性介质下,二氢杨梅素可发挥抗氧作用,pH为4～5时,抗氧活性最大;不同溶剂对其抗氧活性有一定影响,乙醇对其具有增效作用;二氢杨梅素是一种耐热性很好的抗氧化剂,在200℃下处理2h后不影响其抗氧性能的发挥。结论:二氢杨梅素是一种颇具发展前景的新型抗氧化剂。Objective To study the relationship between the antioxidative effect of nature antioxidant dihydromyricetin and its influencial factors. Methods The method of MDA was used to evaluate the antioxidative effect. Results It was showed that adding 0.06 % weight percentof dihydromyricetin was appropriate quantity in food production. Dihydromyricetin could show the antioxidative activity in acid conditions and the antioxidative activity of dihydromyricetin was the best when pH was 4～5. Different solvent might influence on the antioxidative activity of dihydromyricetin and ethanol had synergistic effect on α-HT for its antioxidative activity. When dihydromyricetin was heated at 200 ℃ for 2 hours, its antioxidative activity did not decrease. Conclusion Dihydromyricetin possesses broad prospects for potential application and exploitation for the food industry.

关 键 词：天然植物抗氧剂 二氢杨梅素 抗氧活性 丙二醛测定法 评价 

分 类 号：TS202.3[轻工技术与工程—食品科学]