川明参醇提取物抗氧化性及热稳定性研究
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摘要
以川明参为原料,采用80%的乙醇提取川明参抗氧化物质,应用体外抗氧化实验和加热氧化实验研究其抗氧化活性。先测定川明参醇提取物的DPPH、ABTS+自由基清除能力和铁还原能力3个抗氧化指标;再在大豆油中添加0. 05%、0. 1%、0. 3%和0. 5%的川明参醇提取物,添加0. 02%的TBHQ作为对照,在180℃下加热21 h,测定油脂的酸价、羰基价和脂肪酸组成。结果表明:添加川明参醇提取物具有显著的抗氧化效果,其中质量浓度为25 mg/m L的川明参醇提取物对DPPH自由基和ABTS+自由基清除能力分别为95. 52%和74. 41%;添加TBHQ对大豆油酸价增加的延缓效果最好,其次为0. 3%川明参醇提取物;添加0. 5%川明参醇提取物对大豆油羰基价增加的延缓效果最好;对大豆油C18∶2的减少量延缓效果顺序为0. 02%TBHQ> 0. 5%川明参醇提取物> 0. 1%川明参醇提取物> 0. 3%川明参醇提取物>无添加> 0. 05%川明参醇提取物;对大豆油C18∶3的减少量延缓效果顺序为0. 02%TBHQ> 0. 5%川明参醇提取物> 0. 3%川明参醇提取物> 0. 1%川明参醇提取物> 0. 05%川明参醇提取物>无添加。不同添加量的川明参醇提取物对大豆油的酸价、羰基价和脂肪酸组成均有不同的抗氧化效果。
With Chuanminshen Violaceum Sheh et Shan( C. Violaceum) as raw material,antioxidant components were extracted by 80% ethanol,and antioxidant activity was analyzed by in vitro antioxidant and heating oxidation experiments. Firstly,three antioxidant indexes of DPPH and ABTS+free radical scavenging abilities,iron reduction ability of the ethanol extract of C. Violaceum were determined,then0. 05%,0. 1%,0. 3% and 0. 5% of the ethanol extract from C. Violaceum were added to soybean oil,respectively,and 0. 02% TBHQ was used as a control. The soybean oils were heated at 180 ℃ for 21 h,and the acid value,carbonyl value and fatty acid composition were determined. The results showed that the ethanol extract of C. Violaceum had a significant antioxidant effect,and the scavenging abilities of ethanol extract of C. Violaceum with mass concentration of 25 mg/mL to DPPH and ABTS+free radical were 95. 52% and 74. 41%,respectively. The addition of TBHQ had the best retardation effect on the increase of acid value of soybean oil,followed by 0. 3% ethanol extract of C. Violaceum. The addition of 0. 5% ethanol extract of C. Violaceum had the best retardation effect on the increase of carbonyl value of soybean oil. The addition of 0. 02% TBHQ had the best retardation effect on the reduction of C18∶ 2 in soybean oil,followed by 0. 5% ethanol extract,0. 1% ethanol extract,0. 3% ethanol extract,no addition and 0. 05% ethanol extract.The addition of 0. 02% TBHQ had the best retardation effect on the reduction of C18∶ 3 in soybean oil,followed by 0. 5% ethanol extract,0. 3% ethanol extract,0. 1% ethanol extract and 0. 05% ethanol extract,no addition. Different dosages of ethanol extract of C. Violaceum had different antioxidant effects on acid value,carbonyl value and fatty acid composition of soybean oil.
With Chuanminshen Violaceum Sheh et Shan( C. Violaceum) as raw material,antioxidant components were extracted by 80% ethanol,and antioxidant activity was analyzed by in vitro antioxidant and heating oxidation experiments. Firstly,three antioxidant indexes of DPPH and ABTS+free radical scavenging abilities,iron reduction ability of the ethanol extract of C. Violaceum were determined,then0. 05%,0. 1%,0. 3% and 0. 5% of the ethanol extract from C. Violaceum were added to soybean oil,respectively,and 0. 02% TBHQ was used as a control. The soybean oils were heated at 180 ℃ for 21 h,and the acid value,carbonyl value and fatty acid composition were determined. The results showed that the ethanol extract of C. Violaceum had a significant antioxidant effect,and the scavenging abilities of ethanol extract of C. Violaceum with mass concentration of 25 mg/mL to DPPH and ABTS+free radical were 95. 52% and 74. 41%,respectively. The addition of TBHQ had the best retardation effect on the increase of acid value of soybean oil,followed by 0. 3% ethanol extract of C. Violaceum. The addition of 0. 5% ethanol extract of C. Violaceum had the best retardation effect on the increase of carbonyl value of soybean oil. The addition of 0. 02% TBHQ had the best retardation effect on the reduction of C18∶ 2 in soybean oil,followed by 0. 5% ethanol extract,0. 1% ethanol extract,0. 3% ethanol extract,no addition and 0. 05% ethanol extract.The addition of 0. 02% TBHQ had the best retardation effect on the reduction of C18∶ 3 in soybean oil,followed by 0. 5% ethanol extract,0. 3% ethanol extract,0. 1% ethanol extract and 0. 05% ethanol extract,no addition. Different dosages of ethanol extract of C. Violaceum had different antioxidant effects on acid value,carbonyl value and fatty acid composition of soybean oil.
引文
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[9]王进英,钟海雁,孙亚娟,等.稳定煎炸油的天然抗氧化剂及应用效果研究进展[J].中国油脂,2017,42(3):82-87.
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[11]董红敏.川明参醇提物与多糖的提取、分析及抗氧化活性研究[D].四川雅安:四川农业大学,2016.
[12]BURITS M,BUCAR F.Antioxidant activity of Nigella sativa essential oil[J].Phytother Res,2015,14(5):323-328.
[13]LEE C P,YEN G C.Antioxidant activity and bioactive compounds of tea seed(Camellia oleifera Abel.)oil[J].J Agric Food Chem,2006,54(3):779-784.
[14]KUMARAN A,KARUNAKARAN R J.Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus[J].Food Chem,2006,97(1):109-114.
[15]CHRISTIE W W.Preparation of ester derivatives of fatty acids for chromatographic analysis[M].Advances in Lipid Methodology:Vol.2.Dundee:Oily Press,1993:69-111.
[2]董红敏,李路,沈丽雯,等.超声波辅助提取川明参挥发油及化学成分的GC-MS分析[J].食品工业科技,2015,36(12):259-264.
[3]董红敏,李路,沈丽雯,等.川明参中蛋白与多糖的同步提取及抗氧化性测定[J].中成药,2016,38(1):207-212.
[4]董红敏,牛小勇,刘继,等.响应曲面分析法优化川明参总香豆素超声辅助提取工艺[J].食品工业科技,2014,35(24):285-289.
[5]SONG X,YIN Z,LI L,et al.Antiviral activity of sulfated Chuanminshen violaceum polysaccharide against duck enteritis virus in vitro[J].Antivir Res,2013,98(2):344-351.
[6]HAIBO F,FAN J,BO H,et al.Selenylation modification can enhance immune-enhancing activity of Chuanminshen violaceum polysaccharide[J].Carbohydr Polym,2016,153:302-311.
[7]邵承斌,吴鹤麟.川明参与北沙参中氨基酸的测定[J].重庆工商大学学报(自然科学版),1996,13(4):21-23.
[8]邵承斌,吴四维,张竞文.单扫示波极谱法测定川明参的抗氧化作用[J].华西药学杂志,2007,22(1):35-37.
[9]王进英,钟海雁,孙亚娟,等.稳定煎炸油的天然抗氧化剂及应用效果研究进展[J].中国油脂,2017,42(3):82-87.
[10]CUVELIER M E,BERSET C,RICHARD H.Antioxidant constituents in sage(Salvia officinalis)[J].J Agric Food Chem,1994,42(3):665-669.
[11]董红敏.川明参醇提物与多糖的提取、分析及抗氧化活性研究[D].四川雅安:四川农业大学,2016.
[12]BURITS M,BUCAR F.Antioxidant activity of Nigella sativa essential oil[J].Phytother Res,2015,14(5):323-328.
[13]LEE C P,YEN G C.Antioxidant activity and bioactive compounds of tea seed(Camellia oleifera Abel.)oil[J].J Agric Food Chem,2006,54(3):779-784.
[14]KUMARAN A,KARUNAKARAN R J.Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus[J].Food Chem,2006,97(1):109-114.
[15]CHRISTIE W W.Preparation of ester derivatives of fatty acids for chromatographic analysis[M].Advances in Lipid Methodology:Vol.2.Dundee:Oily Press,1993:69-111.