摘要
用1:1(V/V)的氯仿-甲醇索氏提取浒苔成分,并用石油醚、乙酸乙酯和正丁醇依次对提取物进行萃取,利用TBARS法及Schaal烘箱法进行抗氧化实验,同时与合成抗氧化剂BHT及没食子酸(GA)进行对照。结果显示:浒苔正丁醇提取物具有较强的抑制亚油酸脂质过氧化的能力,在实验所测4个浓度(0.4、2、10、50μg/ml)下,均比GA强,在0.4、2、10μg/ml浓度时,强于BHT;同时也具有一定的抑制猪油脂质过氧化的能力,其活性低于BHT。
Enteromorpha prolifera (Muell.) J.Ag. (EP) was extracted with a mixture chloroform and methanol (1:1) in a Soxhlet extractor, and then dispersed in water and partitioned with petroleum ether, ethyl acetate and n-butanol successively. The anfioxidant activity (AA) of both chloroform-methanol extract and its four fractions including petroleum ether fraction (PEF), ethyl acetate fraction (EAF), n-butanol fraction (BF) and aqueous residue (AR) was evaluated by TBARS and Schaal methods, and compared with that of butylated hydroxytoluene (BHT) and gallic acid (GA). Fraction BF exhibited higher inhibition activity on linoleic acid peroxidation than GA at 0.4, 2, 10 and 50 μg/ml and than BHT at 0.4, 2 and 10 μ g/mi while lower inhibition activity on lard peroxidation than BHT at the same concentration levels tested.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第15期124-126,共3页
Food Science
关键词
浒苔
食用油脂
抗氧化活性
Enteromorpha prolifra (Muell.) LAg.
edible oil and fat
lipid peroxidation