芝麻木脂素的抗氧化研究  

STUDY ON ANTIOXIDATION ACTIVITY OF SESAME LIGNANS

作　　者：魏安池[1] 杨玲玲[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2011年第5期21-24,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：分别以芝麻混合油和芝麻饼为原料制备芝麻木脂素,并研究木脂素对[DPPH.]自由基的清除能力.结果表明,芝麻混合油木脂素和芝麻饼木脂素清除[DPPH.]自由基的IC50值分别为0.74、0.13,说明芝麻混合油木脂素对[DPPH.]自由基的清除能力比芝麻饼木脂素的能力弱.另外,采用Rancimat法测定芝麻木脂素对大豆油的抗氧化性,结果显示芝麻木脂素具有良好的抗氧化性,并与VE具有协同作用.In the paper,we prepared lignans respectively from mixed sesame oil and sesame cake,and studied the ability of the lignans in scavenging free radicals .The results showed that the IC 50 values of lignans prepared from mixed sesame oil and the sesame cake were respectively 0.74 and 0.13,which indicated that the ability of the lignans prepared from mixed sesame oil in scavenging free radicals was poorer than that of the lignans prepared from the sesame cake.Additionally,we also determined the antioxidation of lignans to soybean oil by Rancimat,and the results showed that the sesame lignans had good antioxidation activity and also had synergistic action with V E.

关 键 词：芝麻木脂素 抗氧化 RANCIMAT法 [DPPH.]清除法 

分 类 号：TS201.2[轻工技术与工程—食品科学]