鱼腥草挥发油抗氧化作用的研究  

Antioxidant Activity of Glycoprotein from the Wild Houttuyniae Cordata Thunb

作　　者：罗秋水[1] 谢升 汤凯洁[1] 熊建华[1] 杜娟[1] Luo Qiushui;Xie Sheng;Tang Kaijie;Xiong Jianhua;Du Juan(College of Food Science and Engineering of Jiangxi Agricultural University,Nanchang 330045)

机构地区：[1]江西农业大学食品科学与工程学院

出　　处：《中国粮油学报》2020年第2期105-109,共5页Journal of the Chinese Cereals and Oils Association

基　　金：江西省教育厅科技计划项目(GJJ160385);江西农业大学大学生创新创业训练项目(201810410074)

摘　　要：首先通过测定鱼腥草挥发油对羟基自由基和1,1-二苯基-2-苯基自由基的清除作用研究其体外抗氧化活性,并与标准品抗坏血酸进行对比;其次以过氧化值为评价指标,采用Schaal烘箱法加速氧化,研究鱼腥草挥发油对5种食用油中的抗氧化作用。结果表明:鱼腥草挥发油在200~1200μg/mL范围内,具有较好的抗氧化效果,在质量浓度为1200μg/mL时,对羟基自由基清除率达到62.72%,对1,1-二苯基-2-苯基自由基清除率达到72.43%。添加了鱼腥草挥发油的5种食用油的过氧化值,均比空白油样要低;5种油样在相同环境下的氧化速度有所不同,其中以猪油的氧化速度最慢,花生油的氧化速度最快;添加了鱼腥草叶部挥发油的油样的过氧化值要低于茎部;随着鱼腥草挥发油添加剂量的增大,相应油样的过氧化值减小;添加抗坏血酸的油样过氧化值比添加鱼腥草挥发油的低,而添加抗坏血酸、鱼腥草挥发油等比混合的最低。First,the antioxidant activity of the volatile oil from Houttuyniae in vitro was studied by determining its scavenging effect on hydroxyl radical and DPPH·,and was compared with that of ascorbic acid standard substance.Second,the antioxidant effect of the volatile oil from Houttuyniae cordata Thunb on five edible oils has been evaluated by using the Schaal oven method with the peroxide value as the evaluation index.The results showed that the antioxidant activity of the volatile oil presented supportive effect within the range of 200~1200μg/mL.When the mass concentration of volatile oil was 1200μg/mL,the hydroxyl radical scavenging rate reached 62.72%,and that of DPPH·scavenging rate reached 72.43%.The peroxide values of the five oils added with Houttuynia volatile oil were lower than those of blank oil samples.The oxidation rates of the five oil samples were different under the same environment,among which lard oil had the slowest oxidation rate and peanut oil had the fastest oxidation rate.The peroxide value of the oil sample added the volatile oil from the leaves of Houttuynia was lower than that from stems.With the increment of the amount of volatile oil,the peroxide value of corresponding oil samples decreased.The peroxide value of the oil sample added with ascorbic acid was lower than that of added with the volatile oil,while that of added the balanced mix of ascorbic acid and volatile oil were the lowest.

关 键 词：鱼腥草 挥发油 抗氧化 食用油 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]