竹叶多糖对食用油抗氧化作用研究

Antioxidation of Polysaccharides from Bamboo Leaves on Edible Oil

采用Schaal烘箱法,以食用棕榈油和米糠油作底物,以过氧化值(POV)作为测定指标,研究了竹叶多糖对食用油脂的抗氧化作用。结果表明,竹叶多糖对棕榈油和米糠油均有良好的抗氧化作用;当竹叶多糖添加量为0.01%时,其对棕榈油的抗氧化作用与VE相当;其作用具有剂量效应;VC、柠檬酸、酒石酸对竹叶多糖的抗氧化作用均有协同增效作用;竹叶多糖添加量达到0.04%时,其抗氧化效果略好于最大限度使用的VE和丁基羟基茴香醚(BHA),但差于叔丁基对苯二酚(TBHQ),且再加大剂量,抗氧化作用增加不明显,建议竹叶多糖添加量为0.04%。

The antioxidation of the polysaccharides from bamboo leaves on edible oil was investigated. The peroxide value （POV） was determined via Schaal oven-storage test using palm oil and rice bran oil as substrate, respectively. Results showed that poly- saccharides from bamboo leaves（PBL） had good antioxidant activities on palm oil and rice bran oil with dose effect. When the amount of polysaccharides was 0.01%, the antioxidant effect with palm oil was the same as VE. Vc, citric acid and tartaric acid exhibited remarkable synergistic effect on polysaecharides from bamboo leaves in the antioxidation. When the amount of polysac- charides was 0.04% , the antioxidant effect was slightly better than VE and butylated hydroxyanisole （BHA） with the maximum addition and inferior to tertiary butylhydroquinone （TBHQ）. When the amount of polysaceharides was larger, the antioxidant effect boosted slightly, so the appropriate amount was 0.04%.