红花油茶籽油的抑菌和抗氧化作用研究  

Antimicrobial properties and antioxidative activities of safflower camellia seed oil

作　　者：邝婉湄[1] 邓彩间[1] 林乔禹[1] 张臻颖[1] 张奕钊[1] 吴雪辉[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《中国油脂》2010年第9期25-28,共4页China Oils and Fats

基　　金：广东省自然科学基金项目(8151064201000027);国家特色专业建设点项目(TS1Z089);华南农业大学大学生科技创新活动项目

摘　　要：研究了红花油茶籽油对细菌、酵母菌、霉菌的抑制作用,以及其清除自由基和抗油脂氧化功效。结果表明,红花油茶籽油能很好地清除超氧阴离子自由基O2-.;对菜籽油和花生油有较好的抗氧化作用;对金黄色葡萄球菌、大肠杆菌、黄曲霉和啤酒酵母抑制效果明显,其最低抑菌浓度分别为2%、3%、1%、1%,但对枯草芽孢杆菌和米曲霉抑制作用较弱;红花油茶籽油的抑菌活性不受温度的影响,对热稳定性良好;而pH的影响较为复杂,对大肠杆菌和黄曲霉的抑制效果与pH变化无关,但对啤酒酵母和金黄色葡萄球菌的抑制作用以酸性条件较好。Antimicrobial properties of safflower camellia seed oil to bacteria, mildew and yeast were studied, its ability of scavenging free radical and antioxidant activities were also studied. The result showed that safflower camellia seed oil had notable capacity of scavenging free radical O2^-;it had antioxidative activity in lipid such as rapeseed oil and peanut oil; it had obvious antimicrobial effects on Staphyloccocus aureus, Escherichia coli, Aspergillus flavus, Saccharomyces cerevisiae, and the minimal inhibitory concentration （ volume fraction） were 2% ,3%, 1% and 1%, respectively, however it had weaker antimicrobial effects on Bacillus subtilis and Aspergillus oryzae. The antimicrobial properties of safflower camellia seed oil had good thermal stability. Influences of pH were complicated, and antimicrobial properties to Staphyloccocus aureus and Aspergillus flavus were not affected by pH, but safflower camellia seed oil had favorable antimicrobial effects on Saccharomyes cerevisiae and Staphylococcus aureus under acidic condition.

关 键 词：红花油茶籽油 抑菌 自由基 油脂 抗氧化活性 

分 类 号：R285[医药卫生—中药学]