荔枝草对鱼油的抗氧化作用  

ANTIOXIDANT EFFECT OF Salvia plebeia ON FISH OIL

作　　者：董新伟[1] 曹国峰[1] 段杉[1] 谷利伟[1] 翁新楚[1] 刘玉鹏[1] 姜爱莉[1] 孙丽芹[1] 

机构地区：[1]烟台大学食品所脂类室,264005

出　　处：《海洋科学》2000年第1期33-37,共5页Marine Sciences

基　　金：国家自然科学基金!29502011

摘　　要：针对鱼油产品的易氧化问题，研究了荔枝草的抗氧化能力，发现荔枝草提取物在室温下（28℃）是一种良好的鱼油抗氧化剂，其抗氧化有效成分集中于花和叶中，以酚酸类为主，极性较弱，乙酸乙酯可以将该成分有效地提取出来。比较对鱼油的抗氧化能力，荔枝草石油醚提取物和茶多酚相当，但其溶解性远好于茶多酚，尽管远逊于TBHQ，仍不失为一种良好的天然抗氧化剂，具有较高的开发应用价值。Fish oil is extremely oxidizable. It is found that Salvia plebeia has strong antioxidant activity for fish oil under 28℃ by oven methed. The antioxidant compounds mainly occur in the leaves and flowers of Salvia plebeia. The compounds are mainly phenolic and have weak polarity. Ethyl acetate can be used to extract effective antioxidant components. Antioxidant activity of Petroleum ether of Salvia plebeia is equivalent to tea polyphenols. Salvia plebeia antioxidant is considered as a good natural resourse, with a good prospect to develop. We have developed a processing method to prepare Salvia plebeia antioxidant.

关 键 词：荔枝草 鱼油 抗氧化剂 氧化稳定性 

分 类 号：TS225.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TS254.53[轻工技术与工程—食品科学与工程]