七种植物提取物对猪油的抗氧化性研究

为了研究甘草、花生壳等天然提取物的抗氧化活性，采用查理烘箱法高温诱导猪油发生过氧化反应。测定其过氧化值作为评价抗氧化性能的依据。结果表明：七种天然提取物皆可有效地延缓猪油的过氧化反应，且在0．05％～0．2％浓度范围内其抗氧化能力随添加量的增加而增强。甘草、花生壳、核桃叶提取物的抗氧化活性较强，甘草添加量为0．2％以下时与0．2％茶多酚及n位相当，当甘草添加量为0．2％时抗氧化性已超过了0．2％的茶多酚。为更深入的研究和开发本地区天然抗氧化剂提供参考依据。

Study on the Antioxidation of Seven Kinds of A.I. Extract from Natural Plants on Lard

In order to study the antioxidant activities of nature extract such as glycyrrhizin and peanut hull etc, We adopted Oven-storag method to induce lard occuring peroxide reaction, and detected peroxide value as the basis of estimating antioxidant activities. The result shows: their extracts can put off the peroxide reaction of lard, and increase antioxidant activity with raising the amount of nature extracts in range of 0.05%-0.2% concentration. The antioxidant activities of some extracts including glycyrrhizin,peanut hull and walnut leaves are higher than others. The extract amount of glycyrrhizin is or under 0.2% concentration whole antioxidant activity is as same as that of tea polyphenols and EMQ in 0.2% concentration. If the concentration is over 0.2%, then its antioxidant activity exceeds polyphenols. This topic provides the reference basis of developing and exploiting the natural antioxidant in this area.