聚合草多糖对油脂抗氧化作用的研究  

Antioxidant activity of Symphytum polysaccharide against the oxidization of edible fat

作　　者：李宝霞[1,2] 董双涛[2] 霍乃蕊[3] 

机构地区：[1]山西医科大学,山西太原030001 [2]山西生物应用职业技术学院,山西太原030031 [3]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《吉林医药学院学报》2011年第5期262-264,共3页Journal of Jilin Medical University

基　　金：山西省科技攻关项目(20100312015);山西省回国留学人员科研项目(2009038)

摘　　要：目的检测聚合草多糖对食用油脂氧化的抑制作用,为多糖抗氧化作用的进一步研究和利用提供科学依据。方法采用水提法从聚合草中提取多糖,以猪油、芝麻油为底物,采用碘量法对聚合草多糖的抗氧化性能做了初步研究。结果在第5天时,与猪油空白对照(过氧化值为0.082%)相比,添加了聚合草多糖的猪油过氧化值(0.059 6%)降低了27.3%,添加了维生素c(Vc)的猪油过氧化值(0.042 5%)降低了48.2%;与芝麻油空白对照(过氧化值为0.058 4%)相比,添加了聚合草多糖的芝麻油过氧化值(0.034 3%)降低了41.3%,添加了Vc的芝麻油过氧化值(0.027 5%)降低了52.9%。结论聚合草多糖对动植物油脂均具有抗氧化性能,但其抗氧化性能要弱于Vc。Objective Detecting the inhibition of Symphytum polysaccharide to oxidation of edible oils was to provide scientific basis for further research and utilization of the antioxidation effect of polysaccaride. Methods Polysaccha- ride was extracted from Symphytum by water extraction. With the substrate of lard and sesame, the oxidation resistance of Symphytum polysaccharides was studied by Iodometric method. Results At the fifth day,compared with the control of lard（ POV is 0. 082 percent） ,the peroxide value（0.059 6 percent） of the lard that added Symphytum polysac- charides decreased 27.3 percent. And the peroxide value（0.042 5 percent） of the lard that added Vc decreased 48.2 percent. At the fifth day,compared with the control of sesamin oil（POV is 0. 058 4 percent）,the peroxide value （0.034 3 percent） of the sesame oil that added Symphytum polysaccharides decreased 41.3 percent. And the perox- ide value（0. 027 5 percent） of the sesame oil that added Vc decreased 52.9 percent. Conclusion Symphytum poly- saecharides show antioxidant properties on both plant and animal oils, but its antioxidant properties is weaker than that of Ve.

关 键 词：聚合草 多糖 油脂 抗氧化 

分 类 号：R284.1[医药卫生—中药学]