植物源防腐剂厚朴的精制及抗氧化性研究

Study on the refinement and antioxidation of plant-derived preservatives from magnolia

本试验精制植物源防腐剂厚朴的活性成分,以抑菌圈的大小判定厚朴萃取液的防腐效果,最终确定其精制效果。然后用DPPH清除自由基实验的方法测定厚朴萃取液清除自由基的能力,并通过测定其对猪油体系的抗氧化活性来研究厚朴萃取液的抗氧化性。结果表明:厚朴的石油醚相,厚朴的乙酸乙酯相这两种萃取液中所含防腐活性成分含量较多。在猪油的抗氧化能力实验中,3种萃取液加入猪油中,都对猪油有一定的抗氧化效果,其中厚朴的乙酸乙酯相、厚朴的石油醚相的抗氧化能力最强,将厚朴提取物精制后的清除自由基能力强和抗氧化能力强的成分加入到食品中,可以同时起到防腐和抗氧化的作用。

The active ingredients of plant- derived preservatives from magnolia were refined in the experiment. The preservative effect of magnolia extract was determined by the size of inhi- bition zone, ultimately confirm its refining effect. The ability of free radical scavenging with magnolia extract was determined by the method of DPPH, the antioxidation of clove extract was studied by determining its antioxidant activity to the lard system. Results show that the content of preservative active ingredient from the extract of petroleum ether and ethyl acetate in magnolia is higher. In the experiment of lard＇s antioxidant ability, 3 extracts added into lard all have some antioxidant effects on the lard, among them, the antioxidant ability of petroleum ether and ethyl acetate in magnolia is the strongest. The ingredients having strong ability in free radical scavenging and oxidation resistance after refinment of magnolia extract were put into food, which can have the function of preservative and antioxidation.