芦荟提取物的营养成分及抗氧化性能研究  

STUDY ON NUTRIENTS INGREDIENT AND ANTI-OXIDATION PERFORMANCE OF THE ALOES EXTRACT

作　　者：欧阳玉祝[1,2] 李佑稷[1] 石爱华[1] 罗世兰[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]湖南省林产化工工程重点实验室,湖南张家界427000

出　　处：《食品研究与开发》2008年第11期153-156,共4页Food Research and Development

摘　　要：对3种芦荟的总蛋白、总糖、矿物质和果胶等营养成分进行分析,测定芦荟提取物的酸值、碘值和过氧化值,考查芦荟提取物抗光敏氧化活性和自由基清除能力。结果表明:中国芦荟的总蛋白、钙离子、碘值最高,分别为4.18%、6.18%和0.9872g/100g;日本芦荟总糖含量、酸值和过氧化值最高,分别为0.711%、19.21mg/g和0.1392mmol/kg;美国芦荟果胶含量最高为2.805%。中国芦荟的羟基自由基清除率最强为70.11%;3种芦荟的抗光敏氧化活性与茶多酚相近,用紫外光照射5h,添加美国库拉索芦荟、中国芦荟、日本芦荟提取物和茶多酚的猕猴桃果仁油的△A/A0值比不加添加剂的果仁油分别低7.13%、7.07%、7.54%和7.83%。The nutrients ingredient, such as three species aloe as total protein, total sugar and mineral substance content was analysised. The acid value, iodine value and peroxide value of the aloes extract were tested. The anti-light-sensitive oxidation activity and scavenging free radical were investigated. The results show that total protein, calcium ion content and iodine value of Chinese aloe is the highest, which is 4.18 %, 6.18 % and 0.987 2 g/100 g, respectively. The total sugar content, acid value and peroxide value of Japanese aloe is the highest, which is 0.711%, 19.21 mg/g and 0.139 2 mmol/kg, respectively. The pectin content of aloe vera reaches 2.805 %. The hydroxy free radical removal performance of Chinese aloe is 70.11%. Anti-light-sensitive oxidation activity of three species aloe is parity. AA/A0 of the Kiwifruit seed oil for adding aloe vera, Chinese aloe, Japanese aloe and tea polyphenol by ultraviolet light radiation for 5 h is 7.13 %,7.07 %,7.54 % and 7.83 %, respectively.

关 键 词：芦荟提取物 营养成分 抗氧化 猕猴桃果仁油 

分 类 号：R151[医药卫生—营养与食品卫生学]