葵盘总黄酮对油脂抗氧化作用研究

Antioxidant activity of total flavonoids extracted from sunflower plate on oils and fats

以葵盘为原料,通过羟自由基清除实验和烘箱强化贮藏实验,研究了葵盘总黄酮对油脂的抗氧化作用。羟自由基清除实验结果表明,葵盘总黄酮的羟自由基清除能力明显高于BHT。烘箱强化贮藏实验结果表明:葵盘总黄酮对大豆油具有一定的抗氧化作用,其抗氧化效果与添加量具有一定的量效关系;增效剂可协助增强葵盘总黄酮在油脂中的抗氧化活性;当葵盘总黄酮的添加量为0.15%时,其抗氧化活性强于BHT,与V_E的抗氧化活性相当;添加葵盘总黄酮的大豆油的预期货架寿命都得到了不同程度的延长,使用0.15%葵盘总黄酮作为抗氧化剂时,可使得常温(20℃)下大豆油的预期货架寿命由35.36 d延长至117.12 d。

With sunflower plate as raw material,the antioxidant activity of sunflower plate total flavonoids on oils and fats was studied through hydroxyl radical scavenging experiment and oven strengthen storage experiment. The results of hydroxyl radical scavenging experiment showed that the hydroxyl radical scavenging ability of sunflower plate total flavonoids was significantly stronger than that of BHT. The results of oven strengthen storage experiment showed that the sunflower plate total flavonoids had certain antioxidant activity on soybean oil,and its antioxidant effect was related with dosage; meanwhile,the synergist could assistedly enhance the antioxidant activity of sunflower plate total flavonoids on oils and fats. When the dosage was 0. 15%,the antioxidant activity of sunflower plate total flavonoids was stronger than that of BHT and equivalent to that of V_E. The expectant shelf life of soybean oil added with sunflower plate total flavonoids was prolonged to some extent,which could be prolonged from 35. 36 d to 117. 12 d at room temperature（ 20 ℃）.