海金沙黄酮-葛根素复配物对芝麻油过氧化值的影响  

Effect of plant flavonoid-puerarin complex on peroxide value of sesame oil

作　　者：欧阳玉祝[1] 郑书怀[1] 吕程丽[1] 唐赛燕[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品工业科技》2010年第3期125-126,130,共3页Science and Technology of Food Industry

基　　金：湖南省科技厅科技计划(2008FJ3077);吉首大学大学生创新性实验设计项目(【2009】45号)

摘　　要：在芝麻油中添加海金沙总黄酮-葛根素复配物,考查了温度、过氧水和紫外光对芝麻油过氧化值的影响。实验结果表明:芝麻油中添加1∶1(v/v)复配物的抗氧化活性最好;用235.7nm紫外光照射5h,芝麻油中添加复配物后的过氧化值比加BHT和不加的分别小7.89%和13.13%;分别在70℃加热和1mL0.1%H2O2氧化5h,芝麻油中添加复配物后的过氧化值比加BHT的小16.36%和9.56%,比不加的小44%和27.35%。Adding complexes from lygodium japonicum flavonoid- puerarin into sesame oil, the influence of temperature, hydrogen peroxide and ultraviolet light on peroxide value of the sesame oil was investigated.The results showed that anti-oxidation activity of sesame oil for adding 1：1 （v/v） complexes was best.The peroxide values of the sesame oil for adding fiavonoid-puerarin complexs by 235.7nm ultraviolet light radiation 5h decreased 7.89% and 13.13% in comparison for adding BHT and without adding, respectively.The peroxide values of the sesame oil for adding fiavonoid-puerarin complexs by 70℃ heating and 1mL0.1% H2O2 oxidation 5h decreased 16.36% and 9.56% in comparison for adding BHT,and decreased 44% and 27.2,5% in comparison without addinq,respectivelv.

关 键 词：黄酮-葛根素复配物 芝麻油 过氧化值 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.11[轻工技术与工程—食品科学与工程]