| 王彦博
石燕
袁毅君.秦岭山脉野生蒲公英提取物的抗氧化活性及其对胡麻油氧化稳定性的影响[J].中国油脂,2020,45(5):42~47.[WANG Yanbo
SHI Yan
YUAN Yijun.Antioxidant activity of wild dandelion extracts from Qinling mountains and its effects on oxidation stability of flaxseed oil[J].China Oils and Fats,2020,45(5):42~47.] |
| 秦岭山脉野生蒲公英提取物的抗氧化活性及其对胡麻油氧化稳定性的影响 |
| Antioxidant activity of wild dandelion extracts from Qinling mountains and its effects on oxidation stability of flaxseed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.05.009 |
| 中文关键词: 野生蒲公英 抗氧化能力 天然抗氧化剂 胡麻油 氧化稳定性 |
| 英文关键词:wild dandelion antioxidant capacity natural antioxidant flaxseed oil oxidation stability |
| 基金项目:国家自然科学基金项目（81360619） |
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| 中文摘要: |
| 以秦岭山脉野生蒲公英全草为原料，采用超声波纤维素酶同步法提取总活性成分。对蒲公英提取物的DPPH自由基清除能力、超氧阴离子自由基清除能力、羟自由基清除能力和总还原能力进行了测定, 并与人工合成VC进行了比较，同时采用加速氧化的方法评价蒲公英提取物对胡麻油氧化稳定性的影响，并与BHT、迷迭香提取物进行比较。结果表明：蒲公英提取物比人工合成VC有更高的抗氧化活性；3种抗氧化剂抗氧化能力大小为迷迭香提取物（700 mg/kg）>蒲公英提取物（700 mg/kg）>BHT（200 mg/kg），并且蒲公英提取物添加量与胡麻油的氧化稳定性呈正相关。因此，秦岭山脉野生蒲公英全草总活性成分提取物可作为天然抗氧化剂用于延缓食用油氧化。 |
| 英文摘要: |
| The total active constituents in the wild whole dandelion grass, growing in Qinling mountains, were extracted by simultaneous ultrasonic and cellulases enzymatic treatment, and the DPPH radical scavenging capacity, superoxide anion radical scavenging capacity, hydroxyl radical scavenging capacity and total reduction capacity of the extracts were determined and compared with synthetic VC. In addition, the effects of dandelion extracts on the oxidation stability of flaxseed oil were evaluated by accelerated oxidation method, and compared with BHT and rosemary extract. The results showed that the dandelion extracts had higher antioxidant activity than synthetic VC, the antioxidant capacity order of the three antioxidants was rosemary extract(700 mg/kg)> dandelion extracts(700 mg/kg)> BHT(200 mg/kg), and there was a positive correlation between the dosage of dandelion extracts and the oxidative stability of flaxseed oil. Therefore, the active constituents extract of wild dandelion grass from Qinling mountains could be used as a natural antioxidant to delay the oxidation of edible oil. |
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