枳椇黄酮和多糖对油脂抗氧化的研究

Study on oil antioxidation of flavonoids and polysaccharides from Hovenia acerba Lindl.

选择猪油和花生油为试验对象,以总黄酮和精多糖的质量分数与氧化时间为自变量,油脂中过氧化值和酸价为指标,比较不同质量分数的枳椇总黄酮和精多糖对油脂的抗氧化效果及其对油脂预测货架期的影响。结果表明:枳椇总黄酮和精多糖对油脂具有较好的抗氧化作用。质量分数0.1%的枳椇总黄酮对油脂的抗氧化效果最优,可使猪油和花生油的预测货架期分别延长至166.4 d和172.8 d。质量分数0.07%的枳椇精多糖对油脂的抗氧化效果最优,可使猪油和花生油的预测货架期延长至150.4 d和147.2 d。相同质量分数的枳椇精多糖与维生素C对油脂的抗氧化效果相近。

Lard and peanut oil were selected as experimental objects,the mass fraction of total flavonoids and refined polysaccharides and oxidation time were taken as independent variables,and the peroxide value and acid value in oil were taken as indexes.The antioxidant effects of different mass fraction of total flavonoids and refined polysaccharides of Hovenia acerba Lindl.on oil and their effects on the predicted shelf life of oil were compared.The results showed that the total flavonoids and refined polysaccharides of Hovenia acerba Lindl.had good antioxidant effect on oil.The 0.1%mass fraction of total flavonoids of Hovenia acerba Lindl.had the best antioxidant effect on oil,which could prolong the predicted shelf life of lard and peanut oil to 166.4 d and 172.8 d respectively.The 0.07%mass fraction of Hovenia acerba Lindl.refined polysaccharides had the best antioxidant effect on oil,which could prolong the predicted shelf life of lard and peanut oil to 150.4 d and 147.2 d.The antioxidant effect of refined polysaccharides of Hovenia acerba Lindl.with the same mass fraction was similar to that of vitamin C.