荷叶黄酮对油脂抗氧化作用的研究  

Antioxidant Capability of Flavonoid Compound in Lotus Leaf on Lipin

作　　者：张蕾[1] 乔旭光[2] 

机构地区：[1]济宁职业技术学院,山东济宁272000 [2]山东农业大学食品学院,山东泰安271018

出　　处：《现代食品科技》2009年第10期1180-1182,1192,共4页Modern Food Science and Technology

摘　　要：试验以豆油和猪油作为抗氧化实验的基质,用70%的乙醇超声波法提取荷叶中的黄酮类物质,研究荷叶黄酮对油脂基质的抗氧化性质。结果表明:在豆油基质中,质量分数为0.12%的荷叶黄酮提取液对抑制豆油发生氧化具有较好的作用,0.02%的荷叶黄酮的抗氧化活性低于柠檬酸和BHT,但高于VC;在猪油基质中,质量分数为0.1%的荷叶黄酮提取液能够有效抑制猪油发生氧化,0.02%的荷叶黄酮的抗氧化活性低于的BHT,但高于VC和柠檬酸。质量分数为0.02%的柠檬酸可以大大增强荷叶黄酮在油脂基质中的抗氧化作用。Flavonoid compound from lotus leaf was extracted by using 70% alcohol and its antioxidant properties on bean oil and lard were studied in this research. Results showed that in bean oil, the best concentration of the extracts for inhibiting bean oil＇ oxidation was 0.12%. Antioxidant activity of 0.02% flavonoid from lotus leaf was lower than those of citric acid and BHT, but higher than that of Vc. As to protecting lard oxidation, the best concentration of the extracts was 0.10%. Antioxidant activity of 0.02% flavonoid in lotus leaf was lower than that of BHT, but higher than those of Vc and citric acid. Adding 0.02% citric acid can enhance the antioxidant capability of flavonoid in lotus leaf.

关 键 词：荷叶 黄酮 油脂 抗氧化性 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]