鼠尾草酸的抗氧化活性及对鱼油的氧化稳定性

Antioxidant Activity and Oxidative Stability to Fish Oil of Carnosic Acid

在对鼠尾草酸的2,2-二苯基-1-苦肼基自由基(DPPH)、2,2’-连氮基-双-(3-乙基苯并二氢噻唑啉-6-磺酸)二铵盐(ABTS)自由基清除能力、还原能力和铁还原抗氧化能力等抗氧化指标与合成抗氧化剂——维生素E和2-叔丁基对苯二酚(TBHQ)比较研究的基础上,通过长期稳定性试验,以过氧化值(PV)、酸价(AV)、丙二醛值(TBARS)和共轭二烯值(CD)等为指标,研究不同抗氧化剂添加条件下鼠尾草酸对鱼油氧化稳定性的影响。采用气相色谱-质谱法(GC-MS)分析鱼油储存过程中多不饱和脂肪酸含量的变化,结果表明鼠尾草酸的抗氧化能力虽稍弱于BHT,但对鱼油的氧化仍有很强的抑制作用,且呈剂量效应关系。随着鼠尾草酸添加量的增加,鱼油的氧化稳定性增强。当鼠尾草酸添加量为0.2mg/g时即可达到良好的抗氧化效果,防止鱼油氧化,从而确保了鱼油的质量。

Based on the study of 2,2-diphenyl-1-picrylhydrazyl（DPPH）,2,2-azino-bis （3-ethylbenzothiazoline-6-sulfonate）（ABTS）radical-scavenging power,reducing power and ferric reduction antioxidant power and so on antioxidant index of carnosic acid compared with synthesis antioxidant VE and 2,6-di-tert.-butyl-4-methylphenol（BHT）,The antioxidation of carnosic acid in fish oil in different antioxidant add conditions was studied based on the peroxide value（PV）,acid value （AV）,malondialdehyde （TBARS）,and conjugated diene value （CD） by long-term stability experiment.Gas chromatography-mass spectrometry （GC-MS） was conducted to analyze the variation of polyunsaturated fatty acids amount during the storage.Results showed that although the antioxidant of carnosic acid is weaker than BHT but carnosic acid can strongly inhibit the oxidization of fish oil,and the oxidization of fish oil is effected by the amount of carnosic acid.The oxidative stability increases while the amount of carnosic acid increases.Best antioxidant effect can be achieved when the concentration of carnosic acid is 0.2 mg/g to prevent oxidation and ensure the quality of fish oil.