摘要
利用LSA-10大孔吸附树脂纯化余甘子多酚,通过测定1,1-二联苯基-2-苦肼自由基(DP-PH.)清除率和还原力,考察余甘子多酚抗氧化活性;同时,以花生油、猪油为底物,以过氧化值(POV值)为指标,研究了余甘子多酚对油脂的抗氧化性能,并对其货架期进行预测。结果表明,LSA-10大孔吸附树脂纯化后可得到多酚含量为834.5mg/g的余甘子多酚;余甘子多酚的还原力高于茶多酚,EC50值为46.6μg/mL;DPPH.清除活性低于茶多酚,EC50值为83.2μg/mL;余甘子多酚对花生油和猪油的抗氧化作用优于茶多酚,食用油脂在添加了余甘子多酚后,油脂的氧化速度明显降低,货架期明显延长,花生油货架期由96d延长到192d,猪油则由128d延长到256d。余甘子多酚具有一定的油脂抗氧化能力,是一种有开发价值的天然抗氧化剂。
Macroporous adsorption resin LSA-10was used to purify emblica polyphenol（EP）,with 1,1-diphenyl-2-picrylhydrazyl（DPPH）radical scavenging and reducing activity,were used to test the antioxidant activity.At the same time,inhibition of the lipid peroxidation effects of EP was studied by oven experiments using peanut oil and lard as substrates.The peroxide value（POV）and shelf life of these oils were measured.The results showed that the purity of the EP was effectively improved by macroporous resins LSA-10 and the extracts had a higher content of total phenol,which had 834.5mg/g dry weight.Emblica polyphenol had higher reducing activity（EC50 46.6μg/mL）than tea polyphenol.The DPPH· radical scavenging activity was EC50 83.2μg/mL.EP exhibited higher lipid antioxidative activity than tea polyphenol.The shelf life was extended by adding EP.The shelf life of peanut oil and lard was extended from 96d d to 192d,and 128d to 256d.Emblica polyphenol may be utilized as a natural preservative.
出处
《中国食品添加剂》
CAS
北大核心
2010年第3期194-198,共5页
China Food Additives
基金
广东省科技计划农业攻关项目(2007A02030008-2)
关键词
余甘子多酚
油脂
抗氧化
DPPH自由基
还原力
emblica polyphenol
antioxidant activity
oil
DPPH radical
reducing activity
