迷迭香脂溶性提取物在花生油中抗氧化性能研究

Antioxidant Activity of Rosemary Grease Soluble Extract in Peanut Oil

本研究将抗氧化剂BHA+BHT、迷迭香脂溶性提取物鼠尾草酸、熊果酸+齐墩果酸添加至花生油中,经过20 d高温加速氧化实验,测定花生油过氧化值、共轭二烯和酮类物质生成量、DPPH自由基清除率、ABTS自由基清除率、脂肪酸组成及非皂化物组成变化等指标,考察抗氧化剂对花生油抗氧化性的影响。结果显示:鼠尾草酸抑制花生油中过氧化物和共轭二烯类物质的生成、抑制不饱和脂肪酸含量下降、减缓DPPH和ABTS自由基清除率的下降速率效果最显著。可知迷迭香提取物鼠尾草酸对保持花生油抗氧化性的能力显著优于化学合成抗氧化剂BHA+BHT,而迷迭香提取物熊果酸+齐墩果酸抗氧化效果略逊于化学合成抗氧化剂。该研究可为迷迭香资源的综合利用及迷迭香抗氧化剂在花生油等油脂产品生产中的推广运用提供参考。

Chemical antioxidants BHA+BHT and rosemary lipid soluble extract including carnosic acid,oleanolic acid+ursolic acid were added to peanut oil to measure the peroxide value,conjugated diene and ketone material generation value,DPPH free radicals clearance,ABTS radical clearance,fatty acid composition and the change of unsaponifiable matter composition index after 20 days of high temperature accelerated oxidation experiments to research the effect of these antioxidants on the oxidation resistance of peanut oil.The results indicated that carnosic acid had the most significant effect on inhibiting the formation of peroxides and conjugated diene substances in peanut oil,inhibiting the reduction of unsaturated fatty acids,and slowing down the rate of DPPH and ABTS free radical scavenging in peanut oil.In conclusion,the antioxidant effect of carnosic acid from rosemary extract on peanut oil was significantly better than that of chemically synthesized antioxidant BHA+BHT,while the antioxidant activity of ursolic acid+olenolic acid of rosemary extract was slightly inferior to the chemically synthesized antioxidant.This present study can lay a foundation for the popularization and application of rosemary antioxidants in the production of peanut oil and other oil products,and provide a reference for enterprises to study new antioxidants in vegetable oil and realize the comprehensive utilization of rosemary resources.