蓝莓花色苷及冻干粉对猕猴桃籽油抗氧化能力的研究

Effects of Blueberry Anthocyanins and Freeze-Dried Powder on Antioxidant Ability of Kiwifruit Seed Oil

以贵州蓝莓为原料,分别采用冷冻干燥法提取得到蓝莓冻干粉以及用乙醇为溶剂从蓝莓中提取得到蓝莓花色苷。采用Schaal烘箱法,研究了蓝莓花色苷及冻干粉对猕猴桃籽油抗氧化能力。以猕猴桃籽油的过氧化值(POV)为评价指标,比较了抗坏血酸、BHT、柠檬酸与蓝莓花色苷及冻干粉对猕猴桃籽油的抗氧化作用。结果表明,蓝莓花色苷及其冻干粉可以有效地延缓猕猴桃籽油的氧化,且随着试验时间增加,抗氧化作用效果越显著。蓝莓花色苷及其冻干粉的抗氧化不如坏血酸、BHT。另外,抗坏血酸对蓝莓冻干粉具有明显的增强抗氧化作用。

Freeze - dried powder were extracted by freeze - drying method and anthocyanins were extracted by ethanol as solvent from blueberry fruits from Guizhou which are used as ingredient. The antioxidant ability of blueber- ry anthocyanins and blueberry extract powder to Kiwi Fruit seed oil were studied by Sehaal experiment according to the P0V （peroxide value ） as evaluation index, and compared with the same concentration of VC, BHT and citric acid. The results showed that blueberry anthoeyanins and blueberry extract powder can effectively delay oxidation of Kiwi Fruit seed oil, and antioxidant effect is more significant with the reaction time prolonged. But the antioxidant a- bility of blueberry anthoeyanins and blueberry extract powder were lower than that of VC and BHT. Ascorbic acid has synergistic effect with blueberry extract powder in anti oxidation to Kiwi Fruit seed oil.