紫苏中天然抗氧化物质的提取及增效作用的研究

采用不同溶剂，从唇形科植物紫苏茎叶中制得各种提取物，用烘箱法测定它们在色拉油、菜油中的抗氧化性，并与茶多酚、ＶＥ比较。实验表明，体积比为８：２的乙醇与碱水混合物的提取物的得率最高，抗氧化性能优于其它提取物，将此提取物经上柱处理后，其抗氧化性比前者更好，且优于茶多酚，与ＶＥ相近。当达到最佳抗氧化效果时，其最小使用量为０．０７％，柠檬酸对其有很好的增效作用。初步鉴定其活性成分为酚类，黄酮类化合物。

STUDY ON EXTRACTION OF NATURAL ANTIOXIDANT IN PERILLA FRUTESCENTS AND INCREASE EFFECT

The different extracts were mode from the perilla frutescents of labiate plant using different reagent, their antioxidant activity was measured by the Oven-Storage Test in the salad oil and the rapeseed oil, and in comparison with Tea Polyphenols and VE. The findings were that: With the mixture composed of ethyl alcohol and alkali water (Volume ratio: 8:2), the highest extraction rate was reached and antioxidant activity was preferable to that of the other extracts, handled it with adsorption-column, its antioxidant effect is better than the former and Tea Polyphenols, and was as strong as that of VE, Its smallest concentration was 0.07%when gaining the best antioxidant effect. And citric acid could increase its effect. Following initial appraisal, its active fraction was phenol, flavone.