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| 迷迭香的抗氧化活性及对藻油氧化稳定性影响的研究 |
| Antioxidant activity of rosemary and its effect on oxidation stability of algal oil |
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| DOI： |
| 中文关键词: 迷迭香 藻油 抗氧化活性 氧化稳定性 |
| 英文关键词:rosemary algal oil antioxidant activity oxidation stability |
| 基金项目: |
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| 中文摘要: |
| 在对迷迭香的DPPH自由基清除能力和还原力与合成抗氧化剂BHT对比研究的基础上，采用 Schaal 烘箱法，以POV(过氧化值)、TBA(丙二醛值)和DHA含量为氧化稳定性指标，研究了迷迭香在藻油中的抗氧化作用，并探究了增效剂对迷迭香的协同增效作用。结果表明:DPPH自由基清除能力和还原力依次为迷迭香粉＞BHT＞迷迭香精油；迷迭香粉和迷迭香精油对藻油都具有较强的保护作用，抗氧化能力依次为0.02%迷迭香粉＞0.02%BHT＞0.02%迷迭香精油＞0.02%VE；0.02%迷迭香粉与0.01%VC棕榈酸酯在藻油中有很强的增效作用。 |
| 英文摘要: |
| Based on the comparative study of scavenging abilities on DPPH free radical and the reducing powers of rosemary and synthetic antioxidant BHT，the antioxidation effect of rosemary on algal oil was researched by Schaal oven method with POV(peroxide value), TBA(thiobarbituric acid) and DHA content as oxidation stability indexes，and the synergistic activity of synergist on rosemary was analyzed. The results showed that the scavenging ability on DPPH free radical and the reducing power of rosemary powder was the strongest, followed by BHT and rosemary essential oil; rosemary powder and rosemary essential oil had great protective effects on algal oil, and the antioxidant capacity of 0.02% rosemary powder was the largest, followed by 0.02%BHT, 0.02% rosemary essential oil and 0.02%VE; 0.02% rosemary powder and 0.01% VC palmitate exhibited excellent synergistically antioxidant activity in algal oil. |
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