‘福宁紫3号’甘薯提取物对油脂的抗氧化作用  

Studies on the Antioxidance of Purple Sweets Potato in the Edible Oil

作　　者：吴先辉 马腾飞 郭娟[2] 

机构地区：[1]宁德职业技术学院农业科学系,福建福安355000 [2]广东药学院食品科学学院,广州510006

出　　处：《中国农学通报》2014年第36期141-147,共7页Chinese Agricultural Science Bulletin

基　　金：宁德市科技计划项目"紫色甘薯高值化深加工关键技术"(20130071);宁德职业技术学院科技发展基金项目"紫色甘薯深加工关键技术"

摘　　要：采用测定过氧化值（POV）的方法对添加至猪油、花生油和大豆油中的紫甘薯多酚提取物和其他抗氧化剂作用效果进行评价,并分析紫甘薯提取物与它们的协同效应。结果表明：紫甘薯提取物对猪油、花生油和大豆油都具有良好的抗氧化作用,在添加量为0-0.2%的范围内具有剂量效应关系;最佳添加量为0.2%。不同抗氧化剂在猪油和花生油中的抗氧化效果表现为：THBQ〉BHT〉Vc〉提取物〉柠檬酸,在大豆油中,提取物的抗氧化效果THBQ〉BHT〉提取物〉Vc〉柠檬酸。Vc和柠檬酸对紫甘薯提取物的抗氧化作用具有协同作用。在紫甘薯提取物对油脂抗氧化机制研究中,测出紫甘薯提取物对自由基的清除率为94.8%,大于Vc的清除率。The paper aimed to evaluate the effects of the extracts of purple sweet potato of polyphenols added to the lard, peanut oil and soybean oil and other antioxidants, and analyzed the purple sweet potato extract synergy effect according to the peroxide value （POV）. The results showed that： the extracts of purple sweet potato bad a good antioxidant effect on lard, peanut oil and soybean oil. With the addition amount in the range of 0-0.2%, there was a dose effect relationship; the best add content was 0.2%. Different antioxidants in lard and peanut oil the antioxidant effect performance： THBQ 〉 B HT 〉 Vc 〉extract〉 citric acid; in soybean oil, the extract of antioxidant effect THBQ 〉 BHT 〉 extract 〉Vc 〉 citric acid. Antioxidant effects of Vc and citric acid on purple sweet potato extract had a synergistic effect. Besides, it indicated that the scavenging rate between the extract of purple sweet potato and free radical was 94.8%, which was more than that of Vc.

关 键 词：'福宁紫3号’甘薯 油脂 过氧化值 抗氧化性 

分 类 号：S531[农业科学—作物学]