苜蓿黄酮抗氧化性研究

Anti-oxidizing Action of Flavonoids Extracted from Alfalfa

将紫花苜蓿黄酮粗提物以0.02%,0.05%,0.2%,0.5%,1%的比例加入到猪油中,70℃恒温保藏,定期取样用Na2S2O3-I2滴定法测定POV值,并与0.02%BHT、0.05%VC的抗氧化效果进行比较。结果表明:添加苜蓿黄酮粗提物对猪油具有良好的抗氧化作用,其中以添加0.2%者抗氧化效果最佳,但不如BHT和VC效果好;另外VC和VE等对苜蓿黄酮粗提物具有明显的协同抗氧化作用,效果优于单独添加0.2%黄酮粗提物和VC、BHT。

The anti-oxidizing action of flavonoids extracts from alfalfa was studied with adding 0. 02% ,0. 05% ,0. 2% ,0. 5%, 1% concentrations of flavonoids extracts into lard. All the samples were kept at the temperature of 70℃. The POV was assayed through Na2S2O3-I2 titration method. 0. 02% BHT, 0. 05% VC treatments of lard were taken as controls. The results showed that flavonoids extracts from alfalfa had significant anti-oxidizing action, the treatment with 0. 2% concentration of flavonoids extracts showed the best anti - oxidizing activity, but not as good as BHT and VC. When VC and VE were added with extracts of alfalfa into lard simultaneously, synergistic effects in anti-oxidizing activities were found, which means that the anti-oxidizing effect of the complex is better than just adding 0. 2% of flavonoids extracts from alfalfa, VC and BHT separately ,