橄榄苦苷对核桃油抗氧化稳定性的研究

Antioxidative Stability of Walnut Oil with Oleuropein

通过测定过氧化值(POV)、清除DPPH自由基、清除羟自由基能力以及总抗氧化能力的体外抗氧化活性,探究橄榄苦苷对核桃油的抗氧化能力,并通过响应面法优化,筛选出最佳浓度复配抗氧化剂。结果表明:橄榄苦苷对核桃油有较强的抗氧化和清除自由基的能力,当橄榄苦苷的添加量为200 mg/kg时,其POV值为(12.6±0.49) mmol/kg,清除DPPH能力、羟自由基能力为(72.5±0.38)%、(76±0.62)%,总抗氧化能力为(69.6±0.55)%;橄榄苦苷、柠檬酸和VC对核桃油的抗氧化稳定性有较好的增效作用,最佳浓度配方为265 mg/kg橄榄苦苷+135 mg/kg柠檬酸+197 mg/kg%VC。

The antioxidant capacity of oleuropein to walnut oil was investigated by measuring the peroxide value(POV),scavenging DPPH free radicals,scavenging hydroxyl radical capacity,and total antioxidant capacity in vitro.The best concentration of compound antioxidants was screened by response surface methodology.The results showed that sleuropern had strong antioxidation and scavenging activity to against walnut oil.When the oleurope additicn was 200 mg/kg,its POV value was(12.6±0.49)mmol/kg,the ability of scavenging DPPH and hydroxyl radical was(72.5±0.38)%,(76±0.62)%,and the total antioxidant capacity was(69.6±0.55)%;Oleuropein,citric acid and VC had a good synergistic effect on the antioxidant stability of walnut oil.The best concentration formula was 265 mg/kg oleuropein+135 mg/kg citric acid+197 mg/kg%VC.