摘要
研究了莲皮粉的抗氧化性能。分别用甲醇和乙醇对莲皮粉进行了提取。用总酚含量、DPPH清除作用和还原力初步评价了两种提取物的抗氧化作用。结果表明,甲醇提取物和乙醇提取物的总酚含量分别为51.47±0.35、(99.70±0.88)mg没食子酸当量/g提取物,两种提取物均具有较强的DPPH自由基清除能力和还原力,其中乙醇提取物的效果更好。此外,以过氧化值、共轭二烯值和p-茴香胺值为指标,用Schaal烘箱法研究了乙醇提取物的抗菜籽油的氧化作用。结果表明,提取物能有效地抑制油脂氧化,添加0.1%和0.3%提取物的抗氧化效果比0.02%的BHT还强。
Antioxidant activity of lotus seed peel was investigated.The samples of lotus seed peel were extracted using methanol and ethanol, respectively.Preliminary assessment of antioxidant activity of both extracts was carried out by the estimation of total phenolic contents, reducing power and 1, 1＇- diphenyl-2-picrylhydrazyl （DPPH） radical scavenging effect. Results showed that the total phenolic contents of methanol extract（ME） and ethanol extract（EE） from lotus seed peel were （51.47±0.35 ） and （99.70±0.88） mg of gallic acid equivalents/g extract, respectively.Both extracts exhibited strong antioxidant activity and EE was more effective than ME.Furthermore,the antioxidation effect of ethanol extract on rapeseed oil was studied by schaal oven test.The progression of oxidation was followed by the measurement of peroxide value, conjugated dienes and p-anisidine values, The results showed that EE could significantly retard oil oxidation,Additions of 0.1% and 0.3% EE were superior to 0.02% BHT in reducing oxidation of rapeseed oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第17期142-145,359,共5页
Science and Technology of Food Industry
基金
湘潭大学第四届大学生创新性实验计划项目
关键词
莲皮粉
DPPH
还原力
菜籽油
抗氧化
lotus seed peel waste
DPPH
reducing power
rapeseed oil
antioxidant
