鹅掌楸抗氧化物质提取及其特性的研究

为了研究鹅掌楸的抗氧化活性，为开发有应用前景的天然抗氧化剂奠定基础，以亚油酸过氧化抑制率为参照，通过单因素试验和正交试验研究了鹅掌楸抗氧化物质的最优提取条件，以及pH值和热处理对其抗氧化活性的影响，并探讨了鹅掌楸抗氧化物质对油脂抗氧化的作用。结果表明，鹅掌楸抗氧化物质提取的最佳条件为：乙醇体积分数为75%，料液比1:12，提取时间5 min，微波功率210 W。热处理对其抗氧化能力的影响较大，pH值的影响不显著；鹅掌楸提取物对猪油的抗氧化作用明显，且随着鹅掌楸提取物浓度的增大，其抑制猪油生成氢过氧化物的能力增强。VE和柠檬酸对鹅掌楸提取物的抗氧化作用有协同作用，协同增效的强弱顺序为：柠檬酸>VE，而VC没有明显的协同增效作用。

Antioxidant Activity and Properties of Extracts from Liriodendron chinense

The objective of this study was to select the optimal microwave extracting technology of antioxidant from Liriodendron chinense,and develop an applicable antioxidant.With the antioxidantion of linoleic acid as a reference,the conditions of extracting antioxidant from Liriodendron chinense were studied through single factors experiments and orthogonal experiment.Effects of pH value and heat treatment on the antioxidant activity of extracts were investigated.The activity of extracts as an antioxidant in lard and vegetable oil was examined.The results showed that the optimal extracting conditions for the antioxidant of liriodendron chinense were as follows：ethanol 75%,solid-liquid radio 1：12,extraction time 5 min,microwave power 210 W.Heat treatment significantly influenced the antioxidant activity of extracts,but pH values did not.The antioxidantion of extracts was obvious in lard.With the concentration of the extract increasing,the yield of hydroperoxide decreased.VE and citric acid had synergistic effect on antioxidant activity of extracts from Liriodendron chinense.The synergistic effect of citric acid was stronger than VE,and the synergistic effect of VC was not significant.