马齿苋不同溶剂浸提物对油脂的抗氧化性研究

Antioxidant effects of purslane extracts on vegetable oils

以过氧化物值为评价指标,比较马齿苋不同溶剂提取物对花生油和芝麻油的抗氧化作用。结果表明,在50℃±0.5℃恒温9 d后,马齿苋不同溶剂提取物对芝麻油和花生油都有良好的抗氧化性,抗氧化活性由强到弱的次序是:多糖>醇提物>丙酮提物>水提物>VE。马齿苋提取物在芝麻油和花生油中添加量分别为0.02%和0.03%为最佳,其抗氧化性都比维生素E好。9 d后添加0.02%多糖的芝麻油的POV值为0.908 meq·kg-1,是空白对照值的35.5%;添加0.03%的马齿苋多糖的花生油的POV为0.904 meq·kg-1,是空白值的20.8%,马齿苋同种溶剂提取物对花生油的抗氧化作用强于芝麻油。

Taken peroxide value as evaluation index, a comparison study of antioxidant activity of extracts from Portulaca oleracea with different solvents was conducted. The results show that purslane extracts with different solvents at 50℃-0.5℃ for 9 clays have good resistance to the oxidation of sesame oil and peanut oil. And the order of antioxidant activity from strong to weak is polysaccharide 〉 ethanol extract 〉 acetone extract〉 water extract〉vitamin E. The best addition amount of purslane extracts to sesame oil and peanut oil is 0.02% and 0.03%, respectively. Its antioxidant activity is better than that of vitamin E. The peroxide value of sesame oil with addi- tion of 0.02% polysaccharide for 9 days was 0.908 meq.kg-1, which was 35.5% of the control ; the peroxide value of peanut oil with addition of 0.03% purslane polysaccharide for 9 days was 0.904 meq＇kgq, which was 20.8% of the control. Antioxidant effect of purslane extracts in peanut oil is better than in sesame oil.