天然迷迭香提取物对提升澳洲坚果油氧化稳定性的研究  

RESEARCH ON THE ACTIVITY OF NATURAL ROSEMARY EXTRACTS ON IMPROVING THE OXIDATION STABILITY OF MACADAMIA OIL

作　　者：郑依[1] 李丽[1] 吴华[1] 王巧娥[1] 李倩[1] 董银卯[1] 

机构地区：[1]北京工商大学理学院,北京市植物资源研究开发重点实验室,北京100048

出　　处：《河南工业大学学报（自然科学版）》2017年第3期73-76,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：研究天然迷迭香提取物对提升澳洲坚果油氧化稳定性的功效。用DPPH和ABTS自由基清除方法评估天然迷迭香提取物、茶多酚和BHT 3种抗氧化剂的抗氧化功效,通过Rancimat法快速测定3种抗氧化剂对澳洲坚果油样品的诱导时间。天然迷迭香提取物和BHT、茶多酚对自由基的清除率基本一致,BHT能将澳洲坚果油的氧化诱导时间延长约33%,茶多酚的效果与BHT基本相同,天然迷迭香提取物能延长200%。3种抗氧化剂对自由基抗氧化强弱基本相同,添加于澳洲坚果油中天然迷迭香提取物的抗氧化性能最佳,最佳添加质量分数为0.08%。The paper studied the effects of natural rosemary extract on improving the oxidation stability of macadamia oil. The anti-oxidation effects of natural rosemary extract, tea polyphenols （TP） and BHT were evaluated by DPPH and ABTS free radical scavenging methods; and the induction time of macadamia oil samples in the presence of the three kinds of antioxidants were determined rapidly by Rancimat method. The natural rosemary extract, tea polyphenols （TP） and BHT were substantially identical in free radical scavenging rate; BHT and tea polyphenols could prolong the oxidation induction time of macadamia oil by about 33%; and natural rosemary extract could prolong the oxidation induction time of macadamia oil by 200%. The three kinds of antioxidants were almost same in anti-free radical oxidation ability; but natural rosemary extract had the highest antioxidant activity when added into macadamia oil, and the optimum addition amount was 0.08%.

关 键 词：天然迷迭香提取物 RANCIMAT法 澳洲坚果油 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]