川桂叶总黄酮对油脂抗氧化作用的研究  

Antioxidant effect of total flavonoids from Cinnamomum wilsonii Gamble leaves in oil

作　　者：李姣娟[1] 戴瑜[1] 周尽花[1] 黄克瀛[2] 

机构地区：[1]中南林业科技大学应用化学研究所,湖南长沙410004 [2]中南林业科技大学材料科学与工程学院,湖南长沙410004

出　　处：《中南林业科技大学学报》2011年第10期134-137,共4页Journal of Central South University of Forestry & Technology

基　　金：湖南省教育厅基金资助项目(07C811)

摘　　要：以过氧化值为指标,采用烘箱法研究了川桂叶总黄酮对猪油的抗氧化活性,并对加热回流法和微波法两种不同方法提取的川桂叶总黄酮的抗氧化活性进行了比较。结果表明,川桂叶总黄酮对猪油的氧化具有明显的抑制作用,并且随着其添加量的增大,抗氧化效果明显增强。加热回流法提取得到的川桂叶黄酮样品I、微波法提取得到的川桂叶黄酮样品II、芦丁和BHT对猪油的抗氧化能力大小顺序为:BHT>黄酮样品I>黄酮样品II>芦丁。Antioxidant activities of total flavonoids from Cinnamomum Wilsonii Gamble leaves on the lard were determined by oven method with POV value as an index.Antioxidant activities of the total flavonoids extracted by heating-refluxing method were compared with the total flavonoids treated by microwave-assistant method.Thye experimental results show that the total flavonoids from C.wilsonii leaves have significant antioxidant functions on the lard and the antioxidant functions increase with the amount of the total flavonoids added.The flavonoids sample（I） was obtained by heating-refluxing extraction,while the flavonoids sample II was obtained by microwave-assistant extraction.The sequence of antioxidant ability is BHT flavonoids sample I flavonoids sample II Rutin.

关 键 词：川桂叶 总黄酮 猪油 油脂抗氧化 

分 类 号：S789[农业科学—林学]