| 马素换，郭萍梅，黄凤洪.魔芋葡甘聚糖及其油酸酯化物的体外抗氧化初步研究[J].中国油脂,2017,42(9):.[MA Shuhuan,GUO Pingmei,HUANG Fenghong.Preliminary study on antioxidant activity in vitro of konjac glucomannan and its oleic acid esterified product[J].China Oils and Fats,2017,42(9):.] |
| 魔芋葡甘聚糖及其油酸酯化物的体外抗氧化初步研究 |
| Preliminary study on antioxidant activity in vitro of konjac glucomannan and its oleic acid esterified product |
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| DOI： |
| 中文关键词: 魔芋葡甘聚糖 魔芋葡甘聚糖油酸酯 抗氧化性 |
| 英文关键词:konjac glucomannan konjac glucomannan oleic acid ester antioxidant activity |
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| 中文摘要: |
| 对魔芋葡甘聚糖（KGM）和魔芋葡甘聚糖油酸酯(KGM酯)体外抗氧化性进行了研究。通过氧化诱导试验、清除DPPH自由基、清除ABTS自由基、对Fe2+螯合能力、还原能力试验发现：KGM和KGM酯均有一定的抗氧化性，酯化度越高，抗氧化能力越强；当菜籽油中KGM和酯化度最高的KGM酯1添加量为0.8%时，与空白对照相比其氧化诱导时间分别延长5.94 h和2.56 h；在KGM酯与茶多酚、VC、TBHQ协同试验中，KGM酯也表现出一定抗氧化性；质量浓度为0.5 mg/mL时，KGM和KGM酯1对DPPH自由基清除率分别为61.68%和36.93%；质量浓度为2.0 mg/mL时，KGM和KGM酯1对ABTS自由基清除率分别为20.31%和17.26%，对Fe2+螯合率分别为17.58%和9.79%。虽然KGM酯化后其抗氧化能力稍有减弱，但仍具有抗氧化性,且与酯化程度呈正相关。 |
| 英文摘要: |
| The antioxidant activities in vitro of konjac glucomannan (KGM) and the konjac glucomannan oleic acid ester (KGM ester) were studied. By oxidation induction test, DPPH free radical scavenging, ABTS free radical scavenging, Fe2+ chelating ability and reducing power test, it was found that KGM and KGM ester had certain antioxidant activities and the higher degree of esterification, the stronger the antioxidation capacity. When dosages of KGM and KGM ester 1 with the highest esterification degree were 0.8%, the oxidation induction time of rapeseed oil extended 5.94 h and 2.56 h respectively compared with control group. In the synergy test of KGM ester and tea polyphenols, VC and TBHQ, KGM ester also showed certain antioxidant activity. When the mass concentrations of KGM and KGM esters were 0.5 mg/mL, DPPH free radical scavenging rates were 61.68% and 36.93% respectively. When the mass concentrations were 2.0 mg/mL，the ABTS free radical scavenging rates were 20.31% and 17.26%, and the Fe2+ chelating rates were 17.58% and 9.79% respectively. Although the antioxidant capacity of KGM slightly decreased after esterification with oleic acid, it still had antioxidant ability, and it was positively correlated with the degree of esterification. |
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