石斛水溶性多糖对油脂的抗氧化作用

研究了石斛水溶性多糖对油脂的抗氧化活性。采用水提法从石斛中提取了多糖，利用SCHALL烘箱法，通过测定丙二醛吸光度值和过氧化值，并与其他抗氧化剂比较，评价多糖对不同油脂，以及多糖添加量、多糖与其他抗氧化剂复配后对油脂的抗氧化效果。在此基础上，采用正交实验L9（3^4）研究了不同组合的多糖、柠檬酸、酒石酸、甜菜乙醇提取物对猪油抗氧化效果的影响，结果表明：石斛水溶性多糖对油脂具有抗氧化作用，柠檬酸、酒石酸、甜菜乙醇提取物对石斛多糖的抗氧化作用均有协同增效能力，多糖添加量为0．05％、柠檬酸添加量为0．01％、甜菜乙醇提取物添加量为0．03％、酒石酸添加量为0．01％时的组合，抗氧化效果最好。

Antioxidation of Water Polysaccharide in Caulis Dendrobii to Axunge

The antioxidation water polysaccharide in Caulis Dendrobii to axunge is studied.The polysaccharide in Caulis Dendrobii is extracted by water extraction.With SCHALL oven,the antioxidative effect of polysaccharide to different axunge,polysaccharide dosage and synergistic effect of polysaccharide with other antioxidant is determined by peroxide value and Malondialdehyde value.The antioxidative effect to axunge from the different combination of polysaccharide with the citric acid, the tartaric acid, the beet from ethyl alcohol extraction is studied in the orthogonal test L9(34).The results show that the water dissolves nature polysaccharide in Caulis Dendrobii.The antioxidation is better when the combination of polysaccharide dosage is 0.05%, the citric acid 0.01%, the tartaric acid 0.01% and the beet ethyl alcohol extraction 0.03%.