脱脂椰子种皮提取物抗氧化活性研究  

Antioxidant Activity of Coconut Endocarp Oil Cake Extracts

作　　者：王威[1,2] 陈卫军[2] 赵松林[2] 夏秋瑜[2] 黄玉林[2] 李瑞[2] 

机构地区：[1]海南大学食品学院,海南海口570228 [2]海南省椰子深加工工程技术研究中心中国热带农业科学院椰子研究所(油料研究所),海南文昌571339

出　　处：《热带作物学报》2011年第10期1888-1892,共5页Chinese Journal of Tropical Crops

基　　金：公益性行业(农业)科研专项经费项目(No.200903026-3);海南省社会发展科技专项(No.2010SF006)

摘　　要：以脱脂椰子种皮为试验材料,分别用异丙醇、正己烷和乙醚提取其中的酚类化合物,采用Folin-Ciocalteu比色法测定3种提取物的总酚含量,并对3种提取物的总抗氧化活性及对猪油的氧化稳定性进行评价。结果表明,正己烷提取物的总酚含量最高,其次是异丙醇提取物,乙醚提取物最低;异丙醇提取物的抗氧化能力最高,正己烷提取物和乙醚提取物次之。3种溶剂提取物对猪油的氧化均有一定的抑制作用,其中异丙醇提取物对猪油的氧化抑制效果最明显。The total polyphenol content and the antioxidant potential of coconut endocarp oil cake extracts, including isopropanol extract, hexane extract and ether extract, were evaluated by Folin-Ciocalteu assay, ferric reducing antioxidant power assay and the accelerated oxidation of lard. The results showed that both the extraction yield and its antioxidant activity were strongly depended on the solvent used. Among the extracts, hexane extract exhibited the highest total phenolic compounds, while the isopropanol extract showed the highest ferric reducing antioxidant power, followed by hexane extract and ether extract, respectively. The results revealed that the coconut endocarp oil cake extracts had a potent antioxidant activity for lard stabilization. The isopropanol extract had the best antioxidant ability.

关 键 词：脱脂椰子种皮提取物 抗氧化活性 酚类化合物 油脂氧化 

分 类 号：S667.4[农业科学—果树学]