| 海金沙黄酮-葛根素复配物对芝麻油过氧化值的影响 |
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| 引用本文： | 欧阳玉祝,郑书怀,吕程丽,唐赛燕.海金沙黄酮-葛根素复配物对芝麻油过氧化值的影响[J].食品工业科技,2010(3). |
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| 作者姓名： | 欧阳玉祝 郑书怀 吕程丽 唐赛燕 |
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| 作者单位： | 吉首大学食品科学研究所,湖南,吉首,416000 |
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| 基金项目： | 湖南省科技厅科技计划(2008FJ3077); 吉首大学大学生创新性实验设计项目(【2009】45号) |
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| 摘 要： | 在芝麻油中添加海金沙总黄酮-葛根素复配物,考查了温度、过氧水和紫外光对芝麻油过氧化值的影响。实验结果表明:芝麻油中添加1∶1(v/v)复配物的抗氧化活性最好;用235.7nm紫外光照射5h,芝麻油中添加复配物后的过氧化值比加BHT和不加的分别小7.89%和13.13%;分别在70℃加热和1mL0.1%H2O2氧化5h,芝麻油中添加复配物后的过氧化值比加BHT的小16.36%和9.56%,比不加的小44%和27.35%。
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| 关 键 词： | 黄酮-葛根素复配物 芝麻油 过氧化值 |
Effect of plant flavonoid-puerarin complex on peroxide value of sesame oil |
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| OUYANG Yu-zhu,ZHENG Shu-huai,LV Cheng-li,TANG Sai-yan.Effect of plant flavonoid-puerarin complex on peroxide value of sesame oil[J].Science and Technology of Food Industry,2010(3). |
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| Authors: | OUYANG Yu-zhu ZHENG Shu-huai LV Cheng-li TANG Sai-yan |
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| Affiliation: | OUYANG Yu-zhu,ZHENG Shu-huai,LV Cheng-li,TANG Sai-yan (Institute of Food Science,Jishou University,Jishou 416000,China) |
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| Abstract: | Adding complexes from lygodium japonicum flavonoid-puerarin into sesame oil, the influence of temperature, hydrogen peroxide and ultraviolet light on peroxide value of the sesame oil was investigated.The results showed that anti-oxidation activity of sesame oil for adding 1:1 (v/v) complexes was best.The peroxide values of the sesame oil for adding flavonoid-puerarin complexs by 235.7nm ultraviolet light radiation 5h decreased 7.89% and 13.13% in comparison for adding BHT and without adding, respectively.The peroxide values of the sesame oil for adding flavonoid-puerarin complexs by 70℃ heating and 1 mL0.1% H_2O_2 oxidation 5h decreased 16.36% and 9.56%in comparison for adding BHT,and decreased 44% and 27.35% in comparison without adding,respectively. |
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| Keywords: | flavonoid-puerarin complexs sesame oil peroxide values |
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