马兰头黄酮粗提物对油脂的抗氧化活性研究

Study on antioxidant activity of crude extract of flavonoids from Kalimeris indica L. on oil

中文关键词:  马兰头  黄酮  油脂  抗氧化性

英文关键词:Kalimeris indica L.  flavonoids  oil  antioxidant capacity

中文摘要:

      目的 分析马兰头黄酮粗提物对油脂的抗氧化性能及体外自由基清除能力。方法 以酸价、过氧化值为指标, 分析2,6二叔丁基对甲酚(butylated hydroxytoluene, BHT)、马兰头黄酮粗提物对花生油、大豆油、猪油的抗酸败氧化性能; 以抗坏血酸为对照, 分析马兰头黄酮粗提物对2,2’-联氮-双-3-乙基苯并噻唑-6-硫酸二铵盐[2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), ABTS+]自由基的清除能力。结果 马兰头黄酮粗提物可以有效抑制油脂酸价的升高, 可分别将猪油、大豆油的过氧化值超标耐受天数从3、4 d延长至4、5 d, 与BHT作用效果差异不显著(P>0.05), 它对花生油过氧化值的升高抑制作用无实际应用意义; 马兰头黄酮粗提物水溶液对ABTS+自由基清除率最高可达到104.0%±0.9%。结论 马兰头黄酮粗提物具有较好的抑制油脂氧化的作用和很好的自由基清除能力, 具有较好的天然油脂抗氧化剂开发前景。

英文摘要:

      Objective To analyze the antioxidant activity on oil and free radical scavenging ability in vitro of the crude flavonoids from Kalimeris indica L. Methods The acid value and peroxide value were used as indicators to analyze the anti-rancidity and oxidation properties of butylated hydroxytoluene (BHT) and crude extract of flavonoids from Kalimeris indica L. on peanut oil, soybean oil and lard. The scavenging activity of crude extract of flavonoids from Kalimeris indica L. on 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) free radical was analyzed with ascorbic acid as the reference. Results The crude extract of flavonoids from Kalimeris indica L. could effectively inhibit the increase of oil acid value, and prolong the tolerance days of peroxidation value exceeding the standard of lard and soybean oil from 3 and 4 d to 4 and 5 d, respectively. There was no significant difference in action effect with BHT (P>0.05). Its inhibition effect on the increase of peanut oil peroxidation value had no practical application significance. The maximum removal rate of ABTS+ free radicals by aqueous solution of crude flavonoids extract of Kalimeris indica L. was 104.0%±0.9%. Conclusion The crude extract of flavonoids from Kalimeris indica L. has a good effect on inhibiting oil oxidation and scavenging free radicals, and has a good prospect for the development of natural oil antioxidants.