槐角黄酮抗油脂氧化作用

摘要

采用烘箱强化贮藏法，研究槐角黄酮的抗油脂氧化作用。以TBHQ为阳性对照，研究槐角中黄酮化合物在大豆油中的抗氧化作用，并比较柠檬酸和维生素C（VC）与提取物复配后的抗氧化效果。结果表明，随着槐角黄酮添加量的增加，POV值呈下降趋势，诱导时间和PF值则呈递增趋势。其中当添加量增加到0.01%时，其具有与TBHQ相当的抗氧化能力，当添加量继续增大到0.025%，抗氧化作用则比TBHQ更强。柠檬酸和VC与槐角黄酮联合使用时存在协同作用。槐角黄酮具有良好的抗油脂氧化作用。%Favanoids from fructus sophorae as oil antioxidant was studied using the oven strengthen storage method. Taking TBHQ as positive control, oil antioxidation of favanoids from fructus sophorae and the commixture with citric acid and vitamin C was researched. With the increasing of the amount of favanoids from fructus sophorae, POV value decreased, the induction time and the PF value increasing.When the adding amount of favanoids from fructus sophorae was increased to 0.01%, equivalent antioxidant capacity with TBHQ was shown. And when adding volume continued to increase to 0.025%, antioxidant action is more powerful than TBHQ.In addition, joint action was found when citric acid and Vc used with favanoids from fructus sophorae. Favanoids from fructus sophorae as oil antioxidant has obvious antioxidation effect.