车前子中黄酮提取物对油脂的抗氧化活性研究  

Study on Grease Antioxidation of Flavone from Semen Plantaginis

作　　者：张俊生[1] 陈莉华[1] 段琛圭[1] 侯孝璇[1] 何莉[1] 

机构地区：[1]吉首大学化学化工学院,吉首416000

出　　处：《中国粮油学报》2012年第2期62-67,共6页Journal of the Chinese Cereals and Oils Association

基　　金：科技部科技型中小企业技术创新基金(10C26214302421);科技部科技型中小企业技术创新基金(11C26214305373)

摘　　要：以车前子为原料超声强化乙醇提取黄酮,通过单因素和正交试验获得最佳工艺条件,研究了黄酮提取物对油脂的抗氧化性能及对羟基自由基的清除能力并与常用的抗氧化剂VC和柠檬酸比较。结果表明,在30%乙醇、料液比1∶40、超声温度60℃、超声强化处理60 min的最佳工艺条件时,车前子中黄酮的提取率为2.8%,该提取物对羟基自由基的清除作用随浓度增大而增强,对油脂有较强的抗氧化活性,抗氧化能力接近VC与柠檬酸,当油脂在烘箱放置时间延长使氧化程度加深时,黄酮对动物油的保护作用愈加显著,所以车前子黄酮提取物更宜于作为动物油的天然抗氧化剂添加于油脂及含油食品中。Flavone was extracted by ultrasonic-assisted ethanol from semen plantaginis.The influence factors were studied based on single factor and orthogonal test.The research on flavone＇s scavenging effect to hydroxyl free radical（·OH）and antioxidation to oil and fat of was carried out,and the result was compared with that of the other antioxidants such as VC and citric acid.The results showed that the extraction rate of flavone from semen plantaginis was 2.8% when the optimal technological conditions was 30% of ethanol,1∶40（g∶ mL） of material-to-liquid ratio and 60 min ultrasonic extracting time at 60 ℃ ultrasonic temperature.The scavenging capability on ·OH free radical increased as flavone concentration increases.The flavone extract exhibited good antioxidant effects to fat and oil same as VC and citric acid.On condition that fat and oil were kept in oven for a longer time and consequently oxidation aggravation occurs,the antioxidative effect of the flavonoid extract on grease will become more apparent.So the flavonoid extract from semen plantaginis is more suitable to be a natural antioxidative additive for oil and grease.

关 键 词：车前子 黄酮 油脂 抗氧化活性 

分 类 号：S667.4[农业科学—果树学]