火龙果皮总黄酮对油脂抗氧化作用的研究  

Antioxidation of Flavonoids in the Peel of Pitaya on Edible

作　　者：王晓波[1] 钟婵君[1] 刘冬英[1] 陈海珍[1] 

机构地区：[1]广东药学院公共卫生学院,广东广州510310

出　　处：《食品研究与开发》2012年第3期19-23,共5页Food Research and Development

摘　　要：以菜籽油为抗氧化实验对象,用体积分数70%乙醇加热浸提火龙果鲜皮,以过氧化值(POV)为指标,采用Fenton和Schaal烘箱法对火龙果皮总黄酮清除羟自由基(.OH)的能力及其对食用油脂氧化稳定性的影响进行研究。结果表明,火龙果皮总黄酮对羟自由基有一定的清除效果,对菜籽油有明显的抗氧化作用,且有量效关系。火龙果皮总黄酮FPP在0.3%时,对菜籽油的抗氧化性可与0.05%FPP+0.05%VC、0.05%FPP+0.05%CA、0.05%FPP+0.05%BHT相当,抗坏血酸、柠檬酸及合成抗氧化剂(BHT)对火龙果皮总黄酮的菜籽油的抗氧化能力有协同增效作用。By using the peroxide value as an index,flavonoid compound from Pitaya peel（FPP） was extracted by using 70 % alcohol and its scavenging hydroxyl radical（·OH） and oxidative stability of rapeseed oil was studied by fenton reaction and Schaal oven-storage test in this research.The results showed that the extract had good anti-oxidation effects on rapeseed oil,the effect had relationship with dose-response.Antioxidant activity of 0.3 % FPP had common effects as 0.05 %FPP＋0.05 %VC,0.05 %FPP＋0.05 %CA,0.05 %FPP＋0.05 %BHT.The extract FPP added with VC and citric acid and BHT exhibited remarkable synergistic anti-oxidation effect in the rapeseed oil.

关 键 词：火龙果皮 总黄酮 抗氧化作用 菜籽油 协同作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]