黑枸杞提取物对油脂抗氧化作用的研究  

Study on Antioxidant Effect of Extract of Lycium Ruthenicum on Oils and Fats

作　　者：李佳佳 张娜 李阳 徐晨 王航 LI Jiajia;ZHANG Na;LI Yang;XU Chen;WANG Hang(School of Materials Science and Engineering,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]上海应用技术大学材料科学与工程学院,上海201418

出　　处：《应用技术学报》2022年第4期343-348,共6页Journal of Technology

摘　　要：以大豆油、菜籽油、花生油和猪油作为抗氧化实验的基质,用70%的乙醇对黑枸杞进行回流提取,以研究黑枸杞提取物对油脂的抗氧化作用。结果表明,黑枸杞提取物对4种油脂的抗氧化效果为:大豆油>猪油>菜籽油>花生油,且提取物浓度越高,抗氧化作用越强。在黑枸杞提取物与其他抗氧化剂及与添加增效剂对油脂抗氧化作用的对比实验中,该提取物对猪油的抗氧化效果均优于同浓度的其他抗氧化剂及添加增效剂组。另外,还测定了4种油脂的酸价,讨论了黑枸杞提取物对油脂的抗氧化机理。Soybean oil,rapeseed oil,peanut oil and lard were used as substrates for antioxidant experiments,and Lycium ruthenicum was extracted with 70%ethanol to study the antioxidant effect of the extract on oils.The results showed that the antioxidant effect of Lycium ruthenicum extract on the four oils was:soybean oil>lard>rapeseed oil>peanut oil,and the higher the concentration of the extract,the stronger the antioxidant effect.In the contrast experiments of Lycium ruthenicum extract with other antioxidants and added synergist on the antioxidant effect of oils,the antioxidant effect of the extract on lard is better than other antioxidants and the added synergist group at the same concentration.In addition,the acid value of four oils was measured,and the antioxidant mechanism of Lycium ruthenicum extract on oils was discussed.

关 键 词：黑枸杞 提取物 油脂 抗氧化性 

分 类 号：TS201[轻工技术与工程—食品科学]