连翘总多酚提取液对南瓜子油抗氧化性能的影响

Effect of forsythia polyphenols extractant on antioxidant property of pumpkin seed oil

通过不同方法对比试验,确定了连翘总多酚的最佳提取方法;比较了不同乳化剂、连翘总多酚提取液与南瓜子油复配比例对连翘多酚-南瓜子油乳化体系抗氧化效果的影响,及连翘总多酚提取液与BHT在不同温度、紫外光照射条件下对南瓜子油的抗氧化效果,结果表明,以超声波辅助提取连翘总多酚提取率最高,为13.33%;三种乳化剂对南瓜子油的抗氧化效果影响的强弱顺序为磷脂>单甘酯>Tween-80>多酚(不加乳化剂)>空白样;连翘与南瓜子油的比例为2∶10时南瓜子油的氧化程度最低;连翘多酚在温度变化、紫外光照下抗氧化性优于BHT。

The optimum method to extract total polyphenol from forsythia was determined through different ways.The effect of the emulsifying agent and the proportion of forsythia polyphenols liquid to pumpkin seed oil on the antioxidant performance of the forsythia polyphenols-pumpkin seed oil system were studied.The antioxidant performance of forsythia total polyphenol liquid was compared with that of BHT in the condition of different temperatures and ultraviolet rays.The result showed that the rate of ultrasonic assisted extraction was the highest,13.3258%.The order of the effect on the antioxidant performance of pumpkin seed oil among the three oxidizing agent was phospholipidmonoglycerideTween-80polyphenol without emulsifying agentblank sample.The pumpkin seed oil can be oxidized in the least degree when the proportion of the forsythia polyphenols to pumpkin seed oil was 2∶ 10.The antioxidant performance of forsythia polyphenol excelled BHT＇s as temperature change or under ultraviolet irradiation.