昆仑雪菊多酚对花生油氧化稳定性的影响

Effects of Polyphenols from Kunlun Chrysanthemum(Coreopsis tinctoria) on the Oxidative Stability of Peanut Oil

以昆仑雪菊为原料制备昆仑雪菊多酚,采用加速氧化的方法评价其对花生油氧化稳定性的影响。结果表明,昆仑雪菊多酚添加量在700 mg/kg条件下,抗氧化能力同添加200 mg/kg的二丁基羟基甲苯无显著性差异(P>0.05),昆仑雪菊多酚添加量同花生油的氧化稳定性呈正相关;昆仑雪菊多酚能够显著提高花生油的1,1-二苯基-2-三硝基苯肼自由基清除能力和铁离子还原能力(P<0.05),昆仑雪菊多酚能够有效抑制亚麻酸含量的降低(P>0.05)。由此可见,昆仑雪菊多酚可作为天然抗氧化剂用于延缓食用油氧化。

The effect of polyphenols from Kunlun chrysanthemum（KCP） on the oxidative stability of peanut oil was evaluated by accelerated oxidation test. The results showed that there was no significant difference in antioxidant activity between 200 mg/kg butylated hydroxy toluene（BHT） and 700 mg/kg KCP（P 〉0.05）. KCP concentration dependently improved the oxidative stability of peanut oil. Furthermore, KCP showed significantly increased 1,1-diphenyl-2-picrylhydrazyl（DPPH） free radical scavenging activity and ferric ion reducing antioxidant power in peanut oil（P 〈0.05） and significantly prevent linolenate from oxidative degradation（P 〉0.05）. These results indicated that Kunlun chrysanthemum polyphenols could be used as a natural antioxidant to prevent lipid oxidation in peanut oil.