小黑药抗油脂氧化及抑菌效果研究  

Antioxidating effects of Inula nervosa Wall. ex DC. on the edible oils and its antimicrobial activity

作　　者：刘品华[1] 杨光红[1] 田雪莲[1] 张鸭关[1] 李付绍[1] 汪帆[1] 

机构地区：[1]曲靖师范学院化学化工学院,云南曲靖655011

出　　处：《食品工业科技》2011年第10期187-189,共3页Science and Technology of Food Industry

基　　金：上海师范大学国家资源与环境重点实验室开放课题;曲靖市地方特色食品研究所课题;曲靖师范学院科技基金(0513904)

摘　　要：采用Schaal烘箱法,通过测定过氧化值(POV),并且以Pb值为评价的标准[Pb=POV(试样)/POV(空白)],分别评价了小黑药根粉(A)、小黑药根粉乙醇浸提物(B)、小黑药根粉石油醚浸提物(C)对猪油、菜籽油的抗氧化效果。通过对比POV值及Pb值随时间的变化曲线可以看出:各种物质都能不同程度地抑制油脂的POV;猪油的效果更明显;B的抑制效果优于C,说明小黑药的抗氧化有效成分更易溶解于乙醇。此外,采用扩散法和牛津杯法评价了B和C的抑菌性能,结果表明:C、B都能明显抑制金黄色葡萄球菌和枯草芽孢杆菌,而C的效果更好。The antioxidating effect of both natural Inula nervosa Wall.ex DC root powder （substance A） and two types of extract respectively via ethanol （substance B） and petroleum ether （substance C） on the lard as well as on the rapeseed oil was estimated by the Pb index （where Pb was defined as the ratio of peroxide values between sample and control） when the peroxide values （PQV） were obtained from the Schaal oven. According to the comparative curves of POV values and Pb indexes both depending on time,the following observations were made： root powder and its different extracts can all effectively suppress the peroxide value （POV） of both lard and rapeseed oil;their effect on lard was more evident than that on rapeseed oil;and the effect of substance B was greater than substance C,suggesting that antioxidant active ingredients were extracted better by the ethanol. Subsequently,the disk diffusion method and oxford plate were used to reflect the antimicrobial activity of various extracts from root,it was found that both types of extracts can act greatly against Staphylococcus aureus, Bacillus subtillis, but extract via petroleum ether was more effective than that via ethanol.

关 键 词：小黑药 油脂 过氧化值 抑菌 

分 类 号：TS202.3[轻工技术与工程—食品科学]