芝麻酚对茶油抗氧化活性研究

STUDY ON ANTI-OXIDATION EFFECT OF SESAMOL ON TEA-SEED OIL

以茶油为底物,以过氧化值为指标,研究了芝麻酚对油脂的抗氧化性能。结果表明,芝麻酚对茶油具有显著的抗氧化活性;在茶油中添加浓度为0.01%、0.02%、0.04%、0.06%、0.08%、0.1%(质量分数)6个油样中,样品均表现出较强的抗氧化活性,经过10d强化处理的茶油样品(空白对照)的POV值达到32.16mmol/kg,而添加0.10%(质量分数)芝麻酚的样品的POV值仅为7.94mmol/kg。芝麻酚的抗氧化效果与同浓度的BHT相当,强于同浓度的VE。

In this paper, the antioxidative property of sesamol for tea-seed oil was studied by camparing that with BHT（ Butylated Hydroxy Toluene ） and VE（Vitamin E）. The experimental procedures were carried out as follows. The tea-seed oil with antioxidant was preserved at 60 ~C＋2 ~C for ten days and the POV of the tea-seed oil was determined by iodometry to investigate the antioxidative effect of sesamol on tea-seed oil. The result indi- cated that the POV of tea-seed oil with 0.10 %（w/w） sesamol was 7.94 mmol/kg at 10th day compared that of 32,16 mmol/kg with black control. It was good as that of BHT and better that that of vitamin E under same concentration（0.01%-0.10 %, w/w）.