迷迭香脂溶性提取物在花生油中抗氧化性能研究

本文将化学抗氧化剂BHA+BHT和迷迭香脂溶性提取物鼠尾草酸及熊果酸+齐墩果酸添加至花生油中,经过20天高温加速氧化实验,测定花生油过氧化值、共轭二烯和酮类物质生成量、DPPH自由基清除率、ABTS自由基清除率、脂肪酸组成及非皂化物组成变化等指标,考察抗氧化剂对花生油抗氧化性的影响。结果显示：油样过氧化值和共轭二烯值的增长幅度大小顺序：无添加﹥熊果酸+齐墩果酸﹥BHA+BHT﹥鼠尾草酸,鼠尾草酸抑制花生油中过氧化物和共轭二烯类物质生成的效果最显著；不饱和脂肪酸含量下降幅度大小排序：无添加﹥熊果酸+齐墩果酸﹥BHA+BHT﹥鼠尾草酸,鼠尾草酸抑制不饱和脂肪酸的氧化作用最明显；花生油中8种非皂化物成分呈先上升后下降的趋势,在20天高温贮藏阶段并没有明显被消耗；油样DPPH自由基清除率下降幅度大小顺序：无添加﹥熊果酸+齐墩果酸﹥BHA+BHT﹥鼠尾草酸,鼠尾草酸减缓DPPH自由基清除率的下降速率最显著；油样ABTS自由基清除率下降幅度大小顺序：熊果酸+齐墩果酸﹥无添加﹥BHA+BHT﹥鼠尾草酸,鼠尾草酸减缓ABTS自由基清除率下降的速率最有效。综上可知迷迭香提取物鼠尾草酸对保持花生油抗氧化性的能力显著优于化学合成抗氧化剂BHA+BHT,而迷迭香提取物熊果酸+齐墩果酸抗氧化效果略逊于化学合成抗氧化剂。该研究可为迷迭香抗氧化剂在花生油及其它油脂产品生产中的推广运用奠定基础,为企业研究植物油新型抗氧化剂、实现迷迭香资源的综合利用提供参考。

Study on the Antioxidant Activity of Rosemary Grease Soluble Extract in Peanut Oil

In this paper, the chemical antioxidants BHA + BHT and rosemary lipid soluble extract including carnosic acid, oleanolic acid + ursolic acid were added to peanut oil, whose peroxide value, conjugated diene and ketone material generation value, DPPH free radicals clearance, ABTS radical clearance, fatty acid composition and the change of unsaponifiable matter composition index were detected after 20 days of high temperature accelerated oxidation experiments to research the effect of these antioxidants on the oxidation resistance of peanut oil. The results showed that carnosic acid had the most significant effect on inhibiting the formation of peroxides and conjugated diene substances in peanut oil, inhibiting the reduce of unsaturated fatty acids, and slowing down the rate of DPPH and ABTS free radical scavenging in peanut oil. In conclusion, the antioxidant effect of carnosic acid from rosemary extract on peanut oil was significantly better than that of chemically synthesized antioxidant BHA+BHT, while while the antioxidant activity of ursolic acid + olenolic acid of rosemary extract was slightly inferior to the chemically synthesized antioxidant. This study can lay a foundation for the popularization and application of rosemary antioxidants in the production of peanut oil and other oil products, and provide a reference for enterprises to study new antioxidants in vegetable oil and realize the comprehensive utilization of rosemary resources.