倍花提取物对花生油的抗氧化稳定性影响  

Influence of the Beihua extracts on antioxidant stability of the peanut oil

作　　者：李雪峰[1] 欧阳玉祝[1] 吴道宏[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000

出　　处：《应用化工》2012年第11期1922-1925,共4页Applied Chemical Industry

基　　金：湖南省科技厅科技计划项目(2008FJ3077)

摘　　要：在花生油中添加倍花提取物,考察了紫外光、金属离子和温度对花生油过氧化值的影响,探讨了倍花提取物的羟基自由基清除能力和DPPH清除率。结果表明,分别用紫外光辐射和0.1 mol/L Pb2+反应6 h,花生油溶液添加倍花提取物的过氧化值比加BHT和不加抗氧剂分别低35.64%,14.45%和56.26%,25.33%。在30℃和90℃反应6 h,添加倍花提取物的过氧化值比添加BHT和不加抗氧剂分别低14.31%,32.66%和6.59%,14.81%。倍花提取物的羟基自由基清除率和DPPH.清除率比BHT溶液分别增加2.67倍和3.82%。Influence of UV light radiation, metal ion and temperature on peroxide value of peanut oil was investigated for adding Beihua extracts. The hydroxyl free radical scavenging ability and DPPH scavenging rate of the Beihua extracts was discussed. The results showed that peroxide value of the peanut oil of the adding Beihua extracts in UV-light irradiated and adding 0. 1 mol/L Pb2＋ reaction 6 h decreased 35.64% ,14.45% and 56.26% ,25.33% in comparison adding BHT and without adding,respectively. The peroxide value of the peanut oil of the adding Beihua extracts in 30℃and 90 ℃ reaction 6 h de- creased 14.31% ,32.66% and 6.59% , 14.81% in comparison adding BHT and without adding,respec- tively. Hydroxyl free radical scavenging rate and DPPH · scavenging rate of the Beihua extracts increased 2.67 times and 3.82% in comparison adding BHT,respectively.

关 键 词：倍花 花生油 抗氧化 过氧化值 

分 类 号：TQ079[化学工程] TS202[轻工技术与工程—食品科学]