| 摘要: |
| 以过氧化物值为评价指标，比较马齿苋不同溶剂提取物对花生油和芝麻油的抗氧化作用。结果表明，在50℃±0.5℃恒温9 d后，马齿苋不同溶剂提取物对芝麻油和花生油都有良好的抗氧化性，抗氧化活性由强到弱的次序是：多糖>醇提物>丙酮提物>水提物>VE。马齿苋提取物在芝麻油和花生油中添加量分别为0.02%和0.03%为最佳，其抗氧化性都比维生素E好。9 d后添加0.02%多糖的芝麻油的POV值为0.908 meq·kg-1，是空白对照值的35.5%；添加0.03%的马齿苋多糖的花生油的POV为0.904 meq·kg-1，是空白值的20.8%，马齿苋同种溶剂提取物对花生油的抗氧化作用强于芝麻油。 |
| 关键词: 马齿苋 花生油 芝麻油 抗氧化活性 |
| DOI： |
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| 基金项目:浙江省嘉兴市科技局项目（2012AY1064）资助。 |
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| Antioxidant effects of purslane extracts on vegetable oils |
| CHEN Ling,HE Wei-qiang,ZHANG Jian-qun,ZHANG Li-qin,SHA Ling |
| (Biological and Environmental Branch, Jiaxing Vocational Technical College, Jiaxing 314036;Jiaxing Jiayuan Water and Drain Limited Company, Jiaxing 314000) |
| Abstract: |
| Taken peroxide value as evaluation index, a comparison study of antioxidant activity of extracts from Portulaca oleracea with different solvents was conducted. The results show that purslane extracts with different solvents at 50℃±0.5℃ for 9 days have good resistance to the oxidation of sesame oil and peanut oil. And the order of antioxidant activity from strong to weak is polysaccharide > ethanol extract > acetone extract> water extract>vitamin E. The best addition amount of purslane extracts to sesame oil and peanut oil is 0.02% and 0.03%, respectively. Its antioxidant activity is better than that of vitamin E. The peroxide value of sesame oil with addition of 0.02% polysaccharide for 9 days was 0.908 meq·kg-1, which was 35.5% of the control ; the peroxide value of peanut oil with addition of 0.03% purslane polysaccharide for 9 days was 0.904 meq·kg-1, which was 20.8% of the control. Antioxidant effect of purslane extracts in peanut oil is better than in sesame oil. |
| Key words: purslane peanut oil sesame oil antioxidant effects |
