竹醋液抗氧化性能研究  

Research of the Antioxidative Properties of Bamboo Vinegar

作　　者：常雅宁[1] 赵素芬[2] 倪炜[1] 沃袅平[1] 

机构地区：[1]华东理工大学应用生物系,上海200237 [2]华东理工大学高分子材料系

出　　处：《华东理工大学学报（自然科学版）》2004年第6期640-643,共4页Journal of East China University of Science and Technology

摘　　要：通过色质联用方法分析了竹醋液的成分,用连苯三酚法测定了加入竹醋液前后猪油过氧化值的变化,研究了竹醋液的抗氧化性能。实验表明竹醋液由80多种成分组成,具有良好的清除超氧阴离子自由基的能力。竹醋液作为抗氧化剂在猪油中的最佳添加量为每公斤猪油加入5g竹醋液;按每公斤猪油分别加入4g竹醋液与4g茶多酚进行抗氧化能力比较,发现两者具有相似的抗氧化能力。由此得出竹醋液具有良好的抗氧化性。In this paper the composition of bamboo vinegar was investigated by GC-MS, then the antioxidation of bamboo vinegar by the method of pyrogallol-325 nm, which indicated the peroxide value in lard. Results show that bamboo vinegar comprised of 80 components is capable of eliminating O^(·-)_2 officiently. The best dosage is confirmed to be 1∶200 (m/m, bamboo vinegar/lard). The comparison of antioxidation property between bamboo vinegar and tea polyphenol show that their effects are similar when used in equivalent weight ratio (1∶250, m/m, bamboo vinegar/tea polyphenols). Therefore, bamboo vinegar is a favorable antioxidant.

关 键 词：竹醋液 超氧阴离子自由基 抗氧化 过氧化值 茶多酚 

分 类 号：Q512.2[生物学—生物化学] Q939.91