植物源性天然抗氧化物质对食物抗氧化保护研究进展  

Research Progress of Plant-derived Natural Antioxidants on Food Anti-Oxidant Protection

作　　者：杨崇武[1] 

机构地区：[1]山东农业大学生命科学学院,山东泰安271019

出　　处：《安徽农业科学》2013年第17期7676-7678,7680,共4页Journal of Anhui Agricultural Sciences

摘　　要：高油脂,特别是高多不饱和脂肪酸食品和饲料脂肪氧化,是影响食品质量和安全的重要因素。食物油脂变坏实质上是不饱和脂肪酸与氧之间发生的自身氧化反应,自由基的存在是加速油脂氧化的必要条件。化学合成的酚类抗氧化添加剂在食品和动物饲料中使用了半个多世纪,它们的副作用逐渐引起人们关注。天然食物中存在的必需脂肪酸、某些植物酶、类黄酮化合物、维生素,特别是多酚类化合物都是天然抗氧化有效成分,生姜中的姜酚、八角中的茴香脑、茴香醛和丹参中的丹酚酸等,都是典型的天然植物抗氧化物质,其抗氧化功效与化学合成的酚类抗氧化添加剂相当。Abstract High oil and grease, especially high lipid oxidation of polyunsaturated fatty acids in food and animal feed, is an important factor for food quality and safety. The deterioration of food lipids is essentially an oxidation reaction between the unsaturated fatty acids and oxygen, and the existence of free radical is a necessary condition for accelerating the oxidization of oil. Although the chemical synthetic phenolic antioxidant additives have been used in food and animal feed more than half a century, their side effects gradually aroused social attentions. Essential fatty acid in the presence of natural food, certain plant enzymes, flavonoids, vitamin, especially polyphenolic substances are effective ingredients of natural antioxidant. The gingerol of ginger, anisaldehydeand anethole of anise, salvianolic acid in salvia miltiorrhiza and so on, are typical natu- ral antioxidants, its antioxidant effect can completely match the chemical synthetic phenolic antioxidant additives.

关 键 词：食物氧化 植物源性 姜酚 茴香脑 丹酚酸 抗氧化作用 

分 类 号：S609.9[农业科学—园艺学]