柚子皮总黄酮对食用油脂的抗氧化作用

Antioxidant activity of total flavonoids extracted from shaddock skins on edible oils and fats

以柚子皮为原料,通过烘箱强化贮藏试验,研究了柚子皮总黄酮对食用油脂的抗氧化作用。结果表明,柚子皮总黄酮对羟基自由基和超氧阴离子自由基的清除能力强于没食子酸丙酯(PG)、维生素E和茶多酚;0.20%柚子皮总黄酮对紫苏油、橄榄油及翅果油均具有一定的抗氧化作用;柚子皮总黄酮添加量对橄榄油的抗氧化能力呈现剂量-效应关系;0.20%柚子皮总黄酮对橄榄油的抗氧化效果弱于0.20%柠檬酸,强于0.20%PG、0.20%维生素E和0.20%茶多酚;柚子皮总黄酮分别与其他抗氧化剂柠檬酸、维生素E、PG复配具有协同增效作用,其中,0.10%柚子皮总黄酮与0.10%柠檬酸复配对橄榄油的抗氧化效果最佳。

With shaddock skins as raw material,the antioxidant activity of total flavonoids extracted from shaddock skins on edible oils and fats was studied through oven strengthen storage experiment.The results showed that the scavenging capacity of shaddock skins total flavonoids on hydroxyl radical and superoxide anion radical was stronger than that of propyl gallate(PG),vitamin E and polyphenols.The 0.20%shaddock skins total flavonoids had certain antioxidant effects on perilla oil,olive oil and samara oil.Moreover,the antioxidant capacity of olive oil was affected by the addition of total flavonoids extracted from shaddock skins.The antioxidant effect of 0.20%shaddock skins total flavonoids on olive oil was weaker than that of 0.20%citric acid,stronger than that of 0.20%PG,0.20%vitamin E and 0.20%polyphenols.There was synergistic interaction between shaddock skins total flavonoids and antioxidants such as citric acid,vitamin E,PG and the combination of 0.10%shaddock skins total flavonoids and 0.10%citric acid had the best antioxidant effect on olive oil.