大蒜提取物对大豆油抗氧化作用研究

Antioxidant Effect of Extracted Substance from Garlic on Soybean Oil

以过氧化值 (POV)为指标研究了大蒜提取物对大豆油的抗氧化作用 ,结果表明 :大蒜提取物对大豆油具有较强的抗氧化作用 ,且具有剂量效应关系 ;添加了大蒜提取物的大豆油应尽量贮存于低温条件下 ( 4℃) ;大蒜提取物与合成抗氧化剂混合使用时 ,其抗氧化能力均好于只添加单一抗氧化剂的效果 ,0 .0 4%大蒜提取物与 0 .0 0 5 %PG混合使用时其抗氧化作用大于人工合成抗氧化剂PG最大限度使用量时的作用。

Antioxidation activity of extract of garlic in soybean oil was studied using peroxide value (POV) by oven storage test. The results were:the activity was very strong and was enhanced with the increasing amount of extract of garlic. Soybean oil with extract of garlic should be stored in lower temperature. The antioxidation activity of extract of garlic with synthetic antioxidants (BHT, PG) was better than simple antioxidant. When 0.04% extract of garlic with 0.005% PG was used in the soybean oil, the antioxidation activity was better than the maximum use of synthetic antioxidant (PG).