期刊论文

中文

中南林业科技大学学报

1673-923X

2011

31

10

134-137

10.14067/j.cnki.1673-923x.2011.10.015

湖南省教育厅基金资助项目（07C811）；

本校为第一机构

以过氧化值为指标,采用烘箱法研究了川桂叶总黄酮对猪油的抗氧化活性,并对加热回流法和微波法两种不同方法提取的川桂叶总黄酮的抗氧化活性进行了比较。结果表明,川桂叶总黄酮对猪油的氧化具有明显的抑制作用,并且随着其添加量的增大,抗氧化效果明显增强。加热回流法提取得到的川桂叶黄酮样品I、微波法提取得到的川桂叶黄酮样品II、芦丁和BHT对猪油的抗氧化能力大小顺序为:BHT>黄酮样品I>黄酮样品II>芦丁。

Antioxidant activities of total flavonoids from Cinnamomum Wilsonii Gamble leaves on the lard were determined by oven method with POV value as an index.Antioxidant activities of the total flavonoids extracted by heating-refluxing method were compared with the total flavonoids treated by microwave-assistant method.Thye experimental results show that the total flavonoids from C.wilsonii leaves have significant antioxidant functions on the lard and the antioxidant functions increase with the amount of the total flavonoids added.The flavonoids samp...