厚朴提取物对猪油抗氧化作用的研究  

Extraction on the Antioxidative Substance of Officinal Magnolia and Study of its Antioxidative Effect on Lard

作　　者：胡迎芬[1] 孟洁[1] 胡博路[1] 杭瑚[1] 

机构地区：[1]青岛大学化学系,266071

出　　处：《食品科学》2000年第7期29-31,共3页Food Science

基　　金：山东省自然科学基金!Y98D02050

摘　　要：用Na2S2O3－I2滴定法测定了厚朴提取物对猪油的抗氧化作用。结果表明：乙酸乙酯提取物的抗氧化活性＞60％乙醇提取物＞95％乙醇提取物＞正己烷提取物＞水提取物。提取物用量与抗氧化性呈正相关。柠檬酸、酒石酸、抗坏血酸及VE对它有一定的协同增效作用，若两种以上增效剂合用，则协同增效作用更为显著。Antioxidative effects of extracts of Officinal Magnolia on lard were measured by Na2S2O3-12 titrimetric method.The results show that the antioxidative activities decreased in the order of ethyI acetates extracts > 60% ethanol solution extracts >95% ethanol solution extracts > n-hexane extracts > pure water extracts.The usage of extracts is in directly prportion to the antioxidative effect. Citric acid.tartaric acid,ascorbic acid and α -tocopherol show synergistic antioxidative activities with extracts of Officinal Magnolia.When two of these (Citric acid,tartaric acid.ascorbic acid and α -tocopherol )were used together with Officinal Magnolia extracts of Officinal Magnolia. strong synergistic action was showed.

关 键 词：厚朴 提取物 抗氧化作用 协同效应 猪油 

分 类 号：TS225.21[轻工技术与工程—粮食、油脂及植物蛋白工程] TS221[轻工技术与工程—食品科学与工程]