荸荠皮提取物对食用油脂抗氧化作用研究  

Antioxidant effect of Eleocharis tuberosa peel extracts on edible oils and fats

作　　者：张俐勤[1] 陶昆[1] 范建奇[1] 曹巧巧[1] 

机构地区：[1]嘉兴职业技术学院农业与环境分院,浙江嘉兴314036

出　　处：《中国油脂》2015年第5期39-41,共3页China Oils and Fats

基　　金：嘉兴市科技局项目(2013BY26014)

摘　　要：采用Schaal烘箱法,以过氧化值为评价指标,研究了荸荠皮提取物对食用油脂的抗氧化作用。结果表明:0.2%荸荠皮提取物对猪油、大豆油、菜籽油均具有一定的抗氧化作用;0.2%荸荠皮提取物对猪油的抗氧化作用弱于0.2%抗坏血酸,强于0.2%柠檬酸,8 d前的抗氧化效果强于0.2%BHT;0.2%、0.6%、1.2%、1.8%荸荠皮提取物对猪油的抗氧化作用呈剂量-效应关系;0.1%荸荠皮提取物分别与0.1%抗坏血酸、0.1%柠檬酸、0.1%酒石酸复配对猪油的抗氧化性有协同增效作用。With peroxide value as an evaluation index, the antioxidant effects of Eleocharis tuberosa peel extracts on edible oils and fats were studied by Schaal oven method. The results showed that the 0.2% Eleocharis tuberosa peel extracts had certain antioxidant effects on lard, soybean oil and rapeseed oil; the antioxidant effect of 0.2% Eleocharis tuberosa peel extracts on lard was weaker than 0.2% ascorbic acid, stronger than 0.2% citric acid and better than 0.2% BHT before 8 d; the antioxidant effects of 0.2%, 0.6% , 1.2% and 1.8% Eleocharis tuberosa peel extracts on lard had dose - dependent relationship ; 0.1% ascorbic acid, 0.1% citric acid and 0.1% tartaric acid could intensify the antioxidant effect of O. 1% Eleocharis tuberosa peel extracts on lard.

关 键 词：荸荠皮 提取物 食用油脂 抗氧化 

分 类 号：R285[医药卫生—中药学]