罗汉果皂甙粗提物抗氧化活性的研究  

Antioxidant activity of mogroside extract of Siratia grosvenorii fruits

作　　者：邹健[1] 王程程[1] 柳余莉 杨文康[2] 李冲冲[2] 陈秋平[2] 戚向阳[2] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]浙江万里学院生物与环境学院,宁波315100

出　　处：《食品科技》2015年第3期225-231,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31171780)

摘　　要：目的:研究罗汉果皂甙粗提物的抗氧化活性,为罗汉果的开发利用提供一定理论依据。方法:采用DPPH法、ABTS法、FRAP法、ORAC法和抗油脂(花生油、猪油)氧化法对罗汉果皂甙粗提物的抗氧化活性进行研究。结果:罗汉果皂甙粗提物具有较好的清除自由基(DPPH、ABTS和ORAC)、铁离子还原(FRAP)和抗油脂氧化的能力。随着粗提物浓度的增加,其抗氧化能力增加,并呈良好的线性关系。食用油脂中添加罗汉果皂甙粗提物后,油脂的氧化速度显著降低,货架期延长。结论:罗汉果皂甙粗提物是一种有开发价值的天然抗氧化剂。Objective： The antioxidant activity of mogroside extract of Siratia grosvenorii fruits was investigated to provide a theoretical basis for the utilization of Siratia grosvenorii fruits. Methods： DPPH method, ABTS method, FRAP method, ORAC method and inhibiting the lipids （peanut oil and lard） peroxidation method were used to study the antioxidant activity of mogroside extract. Results： Mogroside extract had good effects on scavenging radical （DPPH, ABTS and ORAC）, reducing iron ions （FRAP） and inhibiting the lipids peroxidation. With the increasing of the concentration of mogroside extract, the antioxidant ability increased, which had a good linear relationship. The shelf life of lipid was extended by adding mogroside extract. Conclusion： Mogroside extract might be utilized as a natural antioxidant.

关 键 词：罗汉果皂甙粗提物 清除自由基 铁离子还原 油脂抗氧化 

分 类 号：TS201.4[轻工技术与工程—食品科学]