摘要
用水蒸气蒸馏法提取贡菊挥发油,采用GC-MS技术分析了贡菊挥发油的化学成分,并以油脂的过氧化值(POV)为指标,对贡菊挥发油在花生油和橄榄油中的抗氧化能力进行了比较分析。结果,贡菊挥发油得率为0.31%,挥发油中含量较高的化合物有17种,占提取所得挥发油总量的80.50%。所得挥发油对花生油和橄榄油的抗氧化性显著,随着油脂中挥发油添加量的提高,其抗氧化活性增强。与空白实验相比,当花生油中挥发油添加量为0.20%时,过氧化值平均降低率为43.87%。
The volatile oil was extracted by hydro-distillation method from Florists chrysanthemum and the chemical composition was determined using the method of GC-MS analysis.The antioxidation ability of volatile oil in peanut oil and olive oil was studied by means of peroxide value（POV） as index.The yield rate of the volatile oil from Florists chrysanthemum was 0.31 %.There were 17 major volatile compounds identified by GCMS,which accounted for 80.50 % of the whole volatile oil.Studies showed that they have antioxidation ability effects on peanut oil and olive oil,and the efficiency of the antioxidation ability improved as the concentration of the volatile oil increased.When the additive quantity of volatile oil reached 0.20 % in peanut oil,the average reducing percentage was 43.87 % of POV.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期14-16,共3页
Food Research and Development
基金
江苏省滩涂生物资源与环境保护重点建设实验室开放课题项目(JLCBE09012)
关键词
贡菊
挥发油
化学成分
过氧化值
Florists chrysanthemum
volatile oil
chemical compositions
peroxide value
