枇杷叶黄酮对油脂的抗氧化性能研究

目的：研究枇杷叶黄酮对油脂的抗氧化性能，为枇杷叶资源开发利用提供依据．方法：以枇杷叶为原料，采用醇提超声法提取出黄酮类化合物，将其不同剂量分别添加到芝麻油和猪油中，利用POV法测定其对油脂的抗氧化性能．结果：0．10％枇杷叶黄酮的抗氧化效果和0．05％叔丁基对苯二酚相近，表明枇把叶黄酮对油脂的抗氧化效果明显，且作用呈一定的量效关系，抗坏血酸（Vc）与枇杷叶黄酮有协同抗氧化效应．结论：枇杷叶黄酮可以作为油脂的抗氧化剂开发利用．

Antioxidant Effects of Loquat Leaf Flavanone on Lipin

Objective： To study the antioxidant effects of loquat leaf flavanone on lipin and provide the evidence for exploitation and utilization of loquat leaf resources. Methods： With supersonic method, took the loquat leaf as raw material to extract the flavonoid. Different dosage of loquat leaf flavanone were added to the sesame oil and the lard, and antioxidant effects on lipin were determined using POV method. Result： Oxidation resistance effect of 0. 10% loquat leaf flavanone was close to that of 0.05% tertiary butylhydroquinone, indicating the loquat leaf flavanone had obviously oxidation resistance effect to the fat with quantitative relationship. Antiscorbutic acid （Vc） and the loquat leaf flavanone has the coordination oxidation resistance effect. Conclusion： The loquat leaf flavanone may have development use as oxidation inhibitor.