桂花总黄酮对油脂抗氧化作用研究

摘要

[Objective ] To study the antioxidation biological activity of total flavonoids in Osmanthus fragrans and provide reference for development of natural oil antioxidant. [ Method] Antioxidation activity of the total flavonoids of Osmanthus fragrans on edible oils was studied using peroxide value ( POV) by Schaal oven-storage test. [ Result] The results showed that the total flavonoids are of good antioxidant effects on four edible oils. The activity on rapeseed oil is the strongest and dose-dependent. The total flavonoids of Osmanlhux fragrans added with vitamin C, citric acid or tartaric acid exhibit remarkable synergislic antioxidation activity in lard. The anticxidation activity of the total flavonoids syner-gized with synthetic antioxidants such as BHA, BHT or PG is proved to be better than single antioxidant used. [Conclusion] Adding total flavonoids of Osmanlhus fragrans in oil not only can have antioxygenation effect, but also have health care.%[目的]了解桂花总黄酮抗氧化的生理活性,为开发天然油脂抗氧化剂提供参考.[方法]采用Schaal烘箱法研究了桂花总黄酮对不同油脂的抗氧化性能.[结果]桂花总黄酮对4种食用油脂均有良好的抗氧化效果,且对菜籽油具有较强的抗氧化效果,其作用具有剂量效应关系；Vc、柠檬酸、酒石酸对桂花总黄酮的抗氧化作用均有协同增效作用,与合成抗氧化剂相比,均能增加桂花总黄酮对油脂的抗氧化效果;桂花总黄酮添加量达0.02％时,抗氧化效果优于0.02％ BHA.[结论]桂花总黄酮添加到油脂中,既能起到抗氧化作用,延长含油食品的保质期,又有一定的保健作用.