山楂提取物对猪油抗氧化作用研究  

Antioxidation Activity of Hawthorn Ethanolic Extract

作　　者：赵爱云[1] 刘宗国[2] 王燕娜[3] 

机构地区：[1]青岛大学天然色素研究所,青岛266071 [2]青岛大学宣传部,青岛266071 [3]青岛大学化工学院,青岛266071

出　　处：《中国粮油学报》2008年第2期114-116,共3页Journal of the Chinese Cereals and Oils Association

基　　金：青岛市科技局资助项目(05-1-NS-40)

摘　　要：分别利用碘量法和DPPH·法检测山楂乙醇提取物熊果酸和黄酮的抗氧化性。结果表明:浓度为0.1 mg/mL山楂黄酮对DPPH·自由基的清除作用较强,最高清除率达到82.2%,与5μg/mL的TBHQ清除能力相当;添加量0.04%山楂黄酮对猪油的抗氧化作用较强,熊果酸在低浓度0.002%时对猪油有较好抗氧化作用,对DPPH自由基则无清除作用。Antioxidation activities of ursolic acid and flavone, the ethanolic extracts from hawthorn were studied by DPPH. method and the iodine method. Results show that the flavone at addition dosage of 0.1 mg/mL exhibits relatively strong ability of scavenging DPPH. radicals, comparable with the antioxidation activity of 5 μg/mL TBHQ. The hawthorn flavone at addition dosage of 0.04% and the ursolic acid at a low dosage of 0. 002% both exhibit significant antioxidation activity on lard, but the ursolic acid shows no scavenging ability on DPPH. radicals.

关 键 词：山楂黄酮 熊果酸 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS262.7[轻工技术与工程—食品科学与工程]