油茶叶中油脂抗氧成分研究

Studies on the Antioxidants in the Leaves of Camellia Oleifera Abel for Edible Oils

首次从油茶叶中分离得到了三种黄酮体化合物,经UV,IR,~1HNMR,^(13)CNMR,EI-MS及FAB-MS等仪器分析,鉴定为槲皮素(1),槲皮素-3-0-鼠李吡喃糖甙(2)和槲皮素-3-0-葡萄吡喃糖-(6→1)鼠李吡喃糖甙(3)。在Metrohm Rancimat中测定了它们的诱导时间,显示这些化合物对于猪油及菜籽色拉油都是良好的抗氧剂,尤其是槲皮素对于猪油的抗氧性在相同添加量时比BHT高得多。此外还对这类化合物的抗氧活性与其结构的关系作了初步探讨。

Three flavoniods, quercetin (1), quercetin-3-O-a-D-rhamnopyranoside (2) and quarcetin-3-O-D-glucopyanosyl-(6-1)-O-D-rhamnopyranoside(3), were isolated from the methanol extracts of the leaves of Camellia Oleifera Abel. and identified by means of UV, IR, HNMR, CNMR, EI-MS as well as FAB-MS. Induction periods, as a measure of stability to-ward antioxidants, were determined in a Metrohm Ranicmat. It has beenshown that these compounds are most active antioxidants for lard (110 C) or salad oil (from rape seed oil (110℃), especially quercetin for lard. Besides, the relationship of the structure of flavoniods and their antioxidative activity was also studied.