荷叶黄酮对油脂抗氧化作用研究

Study on antioxidant property of flavon compound in lotus leaf on oil and fat

以大豆油和猪油作为抗氧化实验基质,用70%乙醇超声波法提取荷叶中黄酮类物质,研究荷叶黄酮对油脂基质抗氧化作用。结果表明,在大豆油基质中,质量分数为0.12%荷叶黄酮提取液对抑制大豆油氧化具有较好作用,0.02%荷叶黄酮抗氧化活性低于柠檬酸和BHT,但高于Vc;在猪油基质中,质量分数为0.1%荷叶黄酮提取液能有效抑制猪油氧化,0.02%荷叶黄酮抗氧化活性低于BHT,但高于Vc和柠檬酸;且质量分数为0.02%柠檬酸可大大增强荷叶黄酮在油脂基质中抗氧化作用。

Take the soybean oil and lard as the material of the experiment of antioxidant. Flavonoid compound from lotus leaf was extracted by using 70% alcohol and its antioxidant property was studied in this research. Results show that in soybean oil, the better concentration for the restrain function of soybean oil＇ oxidation is 0.12%. Antioxidant activity of 0.02% flavonoid in lotus leaf is lower than citric acid and BHT and higher than Vc. In the lard, the better concentration for the restrain function of lard＇oxidation is 0.10%. Antioxidant activity of 0.02% flavonoid in lotus leaf is lower than BHT and higher than Vc and citric acid. 0.02% citric acid can strong the antioxidant property greatly in the oil and fat.