海金沙总黄酮提取物对花生油抗氧化稳定性影响  

Influence of Flavonoid Extracts from Lygodium Japonicum on Antioxidant Stability of Peanut Oil

作　　者：车少林[1] 欧阳玉祝[1] 唐赛燕[1] 许秋艳[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《湘南学院学报》2009年第5期60-63,共4页Journal of Xiangnan University

基　　金：湖南省科技厅资助课题(课题编号:2008FJ3077);湖南省大学生创新性实验设计项目([2008]No.269)

摘　　要：在花生油中添加海金沙总黄酮提取液,考查了温度、过氧水和紫外光对花生油过氧化值的影响.结果表明:常温反应10h,花生油中添加4mL海金沙总黄酮提取液的过氧化值比不加小50.26%;分别于90℃加热和0.03%过氧水氧化10h,花生油中添加海金沙总黄酮提取液的过氧化值比不加小21.13%和17.4%;用紫外灯照射10h,添加海金沙总黄酮提取液的花生油,其过氧化值比不加小11.85%.羟基自由基清除能力实验表明:花生油中添加10mL海金沙总黄酮提取物的自由基清除率是不加的2.57倍.The influence of temperature, hydrogen peroxide and ultraviolet light on peroxide value of the peanut oil for adding flavonoid extracts from lygodium japonicum was investigated. The results showed that peroxide values of the peanut oil for adding 4mL flavonoid extracts from lygodium japonicum decreased 50.26% in comparison without adding at common temperature reaction 10h. The peroxide value of the peanut oil for adding flavonoid extracts from lygodium japonicum by 90℃ and 0.03 % hydrogen peroxide oxidation for 10h decreased 21.13 % and 17.4% in comparison without adding, respectively. The peroxide values of the peanut oil for adding flavonoid extracts from lygodium japonicum by ultraviolet light for 10h decreased 11.85% in comparison without adding. The hydroxyl free radical scavenging capacity experiment show that hydroxyl free radical scavenging ratio of peanut oil at adding 10mL flavonoid extracts from lygodium japonicmn was 2.57 times in comparison without.

关 键 词：海金沙 总黄酮 抗氧化 花生油 

分 类 号：O621.29[理学—有机化学]