辣椒籽中甲醇提取物的抗氧化性能的研究  

Study on Property of Anti - oxidization for Extrcative of Chilli Seed

作　　者：刘彩丽[1] 马雪平[2] 王瑞霞[2] 张玉军[2] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]河南工业大学化学化工学院,郑州450052

出　　处：《中国粮油学报》2006年第3期277-279,共3页Journal of the Chinese Cereals and Oils Association

基　　金：河南省教育厅自然科学基金项目(2004150010)河南工业大学科研基金项目(0401001)

摘　　要：本文以辣椒籽提取物为原料,以猪油为底物,采用碘量法分别研究了脱脂与未脱脂、不同溶剂提取物,不同添加量的抗氧化性能,并结合TBARS测定法研究了柠檬酸、Vc两种增效剂的协同作用。结果表明: 脱脂的提取物的效果优于未脱脂的;甲醇的提取物抗氧化效果最好;最佳的添加浓度为0．02％;柠檬酸、Vc两种增效剂都有明显的协同作用,但由于机理不同,其协同作用表现不尽相同。In the paper, chilli seed is raw materials, regard lard as bottom thing, the anti-oxidative activities of the degreased or not extractive, the extractive by different solvent and different adding quantity were studied respectively by Na2S2O5 -Ⅰ titrimatric method. And then combined TBARS researched the coordination function of two kinds of synergist ： citric acid and Vc. The result shows ： the degreased extractive has better antioxidative activity than not - degreased extractive ; The anti - oxidant result of extract of the methyl alcohol is the best ; The best density of adding is 0. 02% ; Two kinds of synergist of citric acid , Vc have the obvious coordination function , but because mechanism is different, they behaves not the same completely.

关 键 词：辣椒籽提取物 抗氧化性能 增效剂 TBARS测定法 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ463.24[轻工技术与工程—食品科学与工程]