迷迭香提取物对水酶法提取的植物油抗氧化性的影响

Effect of rosemary extracts on the antioxidant capability of aqueous enzymatic vegetable oils

摘要: 研究两种不同溶剂（甲醇和乙醇）提取的迷迭香提取物,对五种水酶法制得植物油抗氧化性的影响。通过脂肪酸组成、氧化诱导时间、DPPH自由基清除能力、ABTS+自由基清除能力等指标,对油样抗氧化性进行评价。结果表明,两种溶剂提取的迷迭香提取物均可以有效提高水酶法制得植物油的抗氧化能力,其中甲醇作为溶剂的迷迭香提取物抗氧化能力较强。

Abstract: Determined the differencs between rosemary extracts extracted from two kinds of solvents(namely methanol and ethanol) on the oxidative stability and antioxidant capacity of enzyme-assisted aqueous extraction processing(EAEP) vegetable oils. The antioxidant capacity was tested by these following indexes,namely oxidation induction time(OIT),DPPH radical scavenging ability and ABTS+radical scavenging ability. The results showed that rosemary extracts could effectively improved the oxidative stability and antioxidant capacity of vegetable oils. Methanol was proved to be the most effective solvent for rosemary extracts to inhibit lipid oxidation.