脂溶性迷迭香提取物对米糠油的抗氧化作用

Antioxidation of lipid-soluble rosemary extract on rice bran oil

采用Schaal烘箱法,以抗氧化系数(PF)为指标,研究了脂溶性迷迭香提取物在米糠油中的抗氧化作用,并分析了增效剂对脂溶性迷迭香提取物的协同增效作用。结果表明:脂溶性迷迭香提取物对米糠油具有良好的抗氧化作用;0.05%脂溶性迷迭香提取物与0.01%L-抗坏血酸棕榈酸酯在米糠油中具有协同增效作用,复配后其抗氧化效果接近于0.02%TBHQ,能明显抑制米糠油中饱和脂肪酸、单不饱和脂肪酸及多不饱和脂肪酸含量的变化。

The antioxidation effect of lipid - soluble rosemary extract on rice bran oil was studied by Schaal oven -storage method with oxidation protection factor （PF） as index,and the synergistic antioxidant activity of lipid - soluble rosemary extract with synergist was analyzed. The results showed that lipid -soluble rosemary extract had excellent antioxidant effects on rice bran oil;0.05% of lipid -soluble rosemary extract and 0.01% of L - ascorbyl palmitate exhibited synergistic antioxidant activity, and the antioxidant effect of the complex antioxidant was close to 0.02% of TBHQ,which could inhibit the content changes of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in rice bran oil effectively.