爬山虎叶片提取物对食用油脂抗氧化效应的研究  

Antioxidation of extracts from Parthenocissus himalayana with different solvents to edible oil

作　　者：王双明[1] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010

出　　处：《食品工业科技》2013年第18期102-105,共4页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划重大项目(2006BAD02A05)

摘　　要：采用Schall烘箱法,以过氧化值(POV)和酸价(AV)为指标,研究了爬山虎叶片不同溶剂提取物对猪油和菜籽油的抗氧化效应,并与化学抗氧化剂V C和TBHQ进行了比较。结果表明:爬山虎叶片几种溶剂的粗提物均能有效的抑制这两种油脂的氧化,在相同条件下不同溶剂粗提物的抗氧化能力为乙酸乙酯>75%乙醇>蒸馏水。除水提取物外,其他两种溶剂提取物对猪油和菜籽油的抗氧化作用均弱于TBHQ但强于V C;对POV的抑制率高于AV;对菜籽油的抗氧化效应强于猪油。With Schall oven, peroxide value （POV） and acid value （AV） were tested to evaluate the antioxidant effects of the extracts from leaves of Parthenocissus himalayana by different solvents to lard and rapeseed oil. Results showed that these extracts exhibited antioxidative effect to lard and rapeseed oil,and its dosage influences on the antioxidative effect. With chemical antioxidants Vc and TBHQ as the positive control,these extracts inhibited the oxidation of lard and rapeseed oil as follows ：ethyl acetate extraction〉75% ethanol extraction〉H20 extraction. Except H20 extraction,the other two extracts showed lower antioxidant activity than that of TBHQ but higher than that of Vc. Meanwhile,the inhibition on POV was higher than that of AV.

关 键 词：爬山虎 提取物 食用油脂 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]