桦褐孔菌提取物对食用油脂的抗氧化效应研究  

Antioxidant effect of Inonotus obliquus extracts on edible oils and fats

作　　者：吴晓宗[1] 郝莉花 路源[3] 孙艳 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]河南省产品质量监督检验院,郑州450004 [3]河南科技学院新科学院,河南新乡453003 [4]漯河食品职业学院食品工程系,河南漯河463200

出　　处：《中国油脂》2015年第9期32-35,共4页China Oils and Fats

摘　　要：研究桦褐孔菌提取物(Inonotus obliquus extracts,IOE)对食用油脂(猪油和大豆油)氧化的抑制作用;此外,还将IOE与人工合成抗氧化剂对食用油脂的抗氧化能力进行比较。结果表明:IOE能够抑制食用油脂氧化,延长诱导期,增强抗氧化能力,并与其添加量成正比。IOE与人工合成抗氧化剂的抗氧化能力强弱顺序为0.04%IOE>0.02%TBHQ>0.02%IOE>0.02%PG>0.02%PA。因此,IOE可作为一种理想的天然抗氧化剂应用到食用油脂中。The antioxidant effects of Inonotus obliquus extracts （ IOE ） on edible oils and fats （ lard and soybean oil） were studied. In addition,the antioxidant capacity of IOE on edible oils and fats was compared with synthetic antioxidants. The results showed that IOE could inhibit the oxidation of edible oils and fats, extend the induction period and enhance the antioxidant capacity, which were positively correlated to the dosage. The antioxidant capacity of 0.04% IOE was the strongest,followed by 0.02% TBHQ, 0.02% IOE ,0.02% PG and O. 02% PA. Therefore, IOE could be used as a kind of ideally natural antioxidant in edible oils and fats.

关 键 词：桦褐孔菌提取物(IOE) 食用油脂 过氧化值 诱导期 抗氧化系数 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]