洋葱提取物抗氧化作用的研究

绿色饲料添加剂是当前研究的方向,本实验以红皮洋葱为原料,研究其抗氧化作用。用95%乙醇作溶剂,通过微波辅助法提取洋葱精油,料液比为1∶5,微波功率160W,微波时间160s,微波处理之后浸泡2h,浸泡温度55℃,抽滤后减压旋转蒸发除去溶剂得洋葱精油。然后将其加入猪油和花生油中,添加浓度分别为0、0.07%、0.1%、0.2%和对照组0.05%的BHT(二叔丁基羟基甲苯)。采用烘箱贮藏法,以过氧化值(POV)和酸价(AV)为指标研究其对猪油和花生油的抗氧化作用。结果表明:洋葱提取物对猪油和花生油有一定的抗氧化作用,且具有剂量关系。

Study on antioxidant activity of onion extracts-A potential green feed and food additive

The green feed additive is a direction of development in 21century .The study is based on red onion, used 95% ethanol, by using microwave-assisted extraction to get extraction of onion : the rate of raw material and solvent 1∶5, 160 watt of microwave power, microwave processing time of 160 seconds, after microwave, first soak the mixture in the hot water about 2 hours at 55 degrees centigrade, then, carry out steam extractive filtration, then carry on Decompression rotary Evaporation to get ret of solvent and waterand obtaining extraction of onion . Then searched their antioxidant role in lard and peanut oil, each of the concentration of onion oil in lard and peanut oil was 0, 0.07%, 0.1%, 0.2% and the control group BHT content was 0.05%. Then placed in a oven, antioxidation activity of onion oil in lard and peanut oil was studied by using preoxide value(POV) and acid value(AV) with oven-storage test. Compared with antioxidation activity of BHT. The extracts of onion have effective antioxidation in a dose-effect relationship.