芝麻木脂素的抗氧化研究  

Study on the Antioxidation Effect of Sesame Lignans

作　　者：杨玲玲[1] 魏安池[1] 代红丽[1] 王金水[1] 汪学德[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食科技与经济》2011年第3期51-53,共3页Food Science And Technology And Economy

基　　金：现代农业产业技术体系(芝麻)建设专项资金资助;项目编号:nycytx-20-1-08;河南省食用植物油倍增计划专项资金资助;河南工业大学博士基金资助项目;项目编号:2007BS021

摘　　要：从芝麻混合油中制备的木脂素和从芝麻饼中制备的木脂素对[DPPH·]自由基的清除率与木脂素甲醇溶液体积用量的线性回归方程分别为Y=63.88X+3.026和Y=327.24X+8.928,相关系数R分别为0.9986和0.9970,计算得IC50值分别为0.74 mL,0.13 mL,前者大于后者,说明从芝麻混合油中制备的芝麻木脂素对[DPPH·]自由基的清除能力比从芝麻饼中制备的芝麻木脂素的能力弱。通过Rancimat法测定芝麻木脂素对大豆油的抗氧化性能良好,并与VE具有协同作用。Linear regression equation of free radical clearance-sesame lignans which we obtained in the mix sesame oil and sesame cakes volume was Y=63.88X+3.026 and Y=327.24X+8.928,with R being 0.9986 and 0.9970 respectively.IC50 of free radicals DPPH were 0.74 mL、0.13 mL,respectively.That means clearance free radical ability of lignans in the mix sesame oil was poorer than in sesame cakes.The antioxidant properties of sesame lignans were determined by Rancimat,the antioxidation ability of sesame lignans is good,which has synergistic action with VE.

关 键 词：芝麻木脂素 抗氧化 RANCIMAT法 [DPPH·]清除法 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]