大蒜抗油脂氧化效果的研究  

Anti-oxidant Effect of Garlic Oil Research

作　　者：刘明研[1,2] 杨光红[1] 陈兰昕[1] 刘品华[1] 

机构地区：[1]曲靖师范学院化学化工学院,曲靖655011 [2]广西百色农业学校,百色533000

出　　处：《食品工业》2012年第12期121-124,共4页The Food Industry

基　　金：云南民族大学民族药资源化学国家民委-教育部重点实验室(MZY1103)合作项目;曲靖市地方特色食品研究所课题

摘　　要：在常温及加热110℃灭酶条件下,研究了大蒜未水解、不同水解时间、常温水解、50℃水解等情形对猪油、菜籽油的抗氧化效果。采用Schaal烘箱法,按GB/T5538检测过氧化值(POV),用相对防效值评价抗氧化效果。试验结果表明:1)未水解大蒜中存在抗油脂氧化的成分,大蒜水解后的效果明显好于未水解的,常温水解时间从0.5 h～5 h抗氧化效果有提高但不明显,水解温度高抗氧化效果反而下降;2)对菜籽油的抗氧化效果明显优于猪油;3)大蒜水解后直接常温使用的抗油脂氧化效果好于110℃灭酶使用;4)抗油脂氧化效果:大蒜素>大蒜素分解物质>大蒜未水解所含成分。At room temperature and at 110 ℃ （enzyme destroyed）, antioxidant effect of both lard oil and colza oil was respectively studied in presence of garlic in different states： un-hydrolyzed, hydrolyzed within different time length, hydrolyzed at 50 ℃, and hydrolyzed at room temperature. According to standard GB/T5538, the antioxidant effect was reflected from the relative controlling efficacy of the peroxide value （POV） via the Schaal drying oven method. The following results were obtained： 1） the un-hydrolyzed garlic could enhance the antioxidant effect and the hydrolyzed garlic was even better, but the time length of hydrolysis between 0.5 h and 5 h at room temperature made no obvious difference, and the elevated temperature was disadvantageous to the hydrolysis of garlic; 2） antioxidant effect of the colza oil was more evident than the lard oil; 3） room temperature is preferred to 110 ℃ for the use of the hydrolyzed garlic; 4） antioxidant effect owing to the garlicin, the ingredients of decomposed garlicin, and the un-hydrolyzed garlic, decreased successively.

关 键 词：大蒜 抗氧化 油脂 相对防效 水解 

分 类 号：S633.4[农业科学—蔬菜学]