油樟叶多糖抗油脂氧化作用的研究

Antioxidant Activity of Cinnamomum longepaniculatum Leaves Polysaccharide on Edible Oil

采用蒽酮-硫酸法测定油樟叶总多糖含量,采用烘箱贮藏法测定油樟叶总多糖抗猪油和菜籽油氧化作用。结果表明,采用蒽酮-硫酸法测得油樟叶中总多糖含量为24.9 mg/g;油樟叶粗多糖对猪油和菜籽油均具有较好抗氧化作用,且呈浓度依赖性;0.20%添加量的油樟叶粗多糖对猪油的抗氧化作用与0.02%BHT相当;0.50%添加量的油樟叶多糖对菜籽油抗氧化作用相当于0.02%BHT;BHT对油樟叶多糖抗猪油和菜籽油氧化作用均有协同增效作用;油樟叶多糖抗猪油氧化作用强于菜籽油。油樟叶多糖具有抗油脂氧化作用,BHT对其有协同增效作用。

The content of Cinnamomum longepaniculatum leaves total polysaccharide was determined by the method of anthron sulphuric. The antioxidant activities of C. longepaniculatum leaves polysaccharide on lard and colza oil were investigated by Schaal method. The results showed that the content of polysaccharide in C. longepaniculatum leaves was 24.9 mg/g. The polysaccharide of C. longepaniculatum displayed potential antioxidant activity against both lard and colza oil with a concentration dependence. The same antioxidant effects on lard were observed between 0.20 % polysaccharide and 0.02 % BHT. The antioxidant effects of 0.50 %polysaccharide on colza oil was similar to 0.02 % BHT. BHT and C. longepaniculatum leaves polysaccharide exhibited obvious synergistic effect against the oxygenation of lard and colza oil. The antioxidant effect of polysaccharide on lard was better than that on colza oil. The polysaccharide from C. longepaniculatum show potential antioxidant properties on edible oil, and BHT has synergistic effect to this polysaccharide.