火棘果黄酮提取物与V_C的协同抗氧化活性  

Cooperative antioxidation activity of Pyracantha fortuneana flavonoids extracts and V_C

作　　者：王晓静[1] 张丽[2] 陈莉华[1] 刘敏[1] 

机构地区：[1]吉首大学化学化工学院,湖南吉首416000 [2]吉首大学生物资源与环境科学学院,湖南吉首416000

出　　处：《中国油脂》2015年第9期36-40,共5页China Oils and Fats

基　　金：科技部科技型中小企业技术创新基金资助项目(10C26214302421;11C26214305373);吉首大学武陵山区特色植物资源开发与应用湖南省研究生培养创新基地开放项目(2014TFXM01);湖南省科技厅科技计划资助项目(2013FJ3026)

摘　　要：超声波辅助乙醇提取火棘果中的黄酮类化合物并用D-101大孔树脂纯化。比较了黄酮提取物、VC、黄酮提取物+VC等比复配的3种溶液对油脂氧化的抑制效果,以及对羟基自由基(·OH)、超氧阴离子自由基(O-2·)的清除作用和对Fe3+的还原作用。结果表明,当质量浓度均为0.25 g/L时,黄酮提取物、VC、黄酮提取物+VC等比复配液对植物油的保护率分别为93.20%、75.55%、93.62%,对动物油的保护率分别为70.20%、60.14%、75.28%。统计学分析表明,复配液在抑制油脂氧化时具有协同抗氧化作用,较单独的VC或黄酮提取物具有更优越的抗氧化活性。当质量浓度均为0.65 g/L时,黄酮提取物对羟基自由基、超氧阴离子自由基的清除率分别为22.25%、26.20%,复配液对羟基自由基、超氧阴离子自由基的清除率分别为27.61%、31.02%,均高于单独VC溶液;3种溶液中,VC还原Fe3+的能力最强。The flavonoids compounds were extracted from Pyracantha fortuneana by ultrasound -assisted ethanol method and purified by D - 101 macroporous resin. The inhibitory effects of three kinds of solu- tions （flavonoids extracts, Vc,flavonoids extracts - Vc （ 1：1 ） combination solution） on oil oxidation and their scavenging effects on · OH and O2- · and Fe3＋ reducing effect were compared. The results showed that when the mass concentrations were all O. 25 g/L, the protection rates of flavonoids extracts, Vc and flavonoids extracts - Vc（ 1：1 ） on vegetable oil and animal fat were 93.20% ,75.55% ,93.62% and 70.20% ,60.14% ,75.28% respectively. The statistics analysis results indicated that combination solu- tion had cooperatively antioxidant effect on inhibitory of oil oxidation, and its antioxidant activity was superior to that of Vc and flavonoids extracts. When the mass concentrations were all 0.65 g/L, the scavenging rates of flavonoids extracts on · OH and O2- were 22.25 % and 26.20% respectively, for the combination solution, they were 27.61% and 31.02% respectively,which were higher than those of Vc; the reducing capacity of Vc on Fe3＋ was the strongest among the three kinds of solutions.

关 键 词：火棘果 黄酮 VC 协同抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]