藜蒿中黄酮类物质抗氧化作用的研究

采用Rancimat法对藜蒿提取物的抗氧化作用进行了探讨。研究表明:藜蒿提取物对油脂具有明显的抗氧化作用,且具有剂量效应关系;在乳化体系中提取物的抗氧化效果比在油体系中强;提取物与BHT、PG相比较,提取物浓度达0.10%时的抗氧化活性超过0.02%BHT,而小于0.02%PG;柠檬酸、酒石酸、抗坏血酸对藜蒿提取物表现出较强的协同增效作用。

The rancimat method was applied in our experiment to study the antioxidative activity of the extracts of ArtemisiaSelengensis Turcz(AST). It was found that the extracts had strong antioxidative activity and the activity was in directly proportionto the usage of extracts. Different antioxidative activities were showed in different oxidation feaction systems. That is theantioxidative effect in emulsification system was better than that in oil system. The antioxidative activity of extracts wascompared with that of PG and BHT, and when the additive quantity of the extracts reached 0.10%,its antioxidative activity wasstronger than that of 0.02% BHT, and weaker than that of 0.02% PG.The extracts, in the presence of citric, tartaric acid or VitaminC, exhibited remarkable synergistic effect on rice bran oil.