马齿苋黄酮对油脂的抗氧化作用研究

Antioxidant effects of flavonoid of Portulaca oleracea L.on oils

研究了马齿苋黄酮提取优化工艺和其对油脂的抗氧化作用。利用Gentle MACS Dissociator匀浆技术,结合单因素和正交试验法对马齿苋黄酮进行醇提,探究影响马齿苋黄酮提取率的主要因素,随后利用提取的马齿苋黄酮进行油脂的抗氧化研究。结果表明:马齿苋经Gentle MACS Dissociator匀浆,最佳提取条件为在65℃下加入35倍75%乙醇提取75 min,黄酮得率为7.51%。马齿苋黄酮能显著地减缓油脂的过氧化作用,其抗氧化活性在豆油中明显优于0.02%维生素E,并且0.02%维生素E对马齿苋黄酮的抗氧化作用表现出一定的增效协同作用。

To study the main factors effecting extraction of the purslane flavonoid , the Gentle MACS Dissociator homogenate technology was used to gain the optimal extraction conditions of purslane flavonoid by single factor method and orthogonal experiment method .Then the purslane flavonoid was investigated about antioxidant activities on oils.The results showed that the optimal extraction conditions of purslane flavonoid were determined as follows： temperature of extraction at 65 ~C, solvent-solid ratio 30： 1, temperature time 75 min, the extraction yield of total flavonoids was 7.51%. Antioxidative effect of purslane flavonoid on oils was studied. The results showed that purslane fiavonoid could reduce the reaction of lipid peroxidation of oil significantly.The antioxidant activity on soybean oil was better than 0.02% vitamin E. What＇s more, antioxidative activity of purslane flavonoid mixed with vitamin E might exhibit synergistic effect.