樟树叶多酚对油脂的抗氧化活性研究

Antioxidant Activity of Polyphenol in Camphor Leaf on Lipid

摘要:

本文以樟树叶为原料，用70%的乙醇热回流法提取樟树叶中多酚，研究樟树叶多酚对油脂基质的抗氧化性质。结果表明：樟树多酚提取物可以有效地延缓植物油及动物油的氧化，抗氧化能力随着樟树多酚提取物添加量的增加而增强；但是，樟树多酚提取物的抗氧化能力不如维生素C、维生素E、柠檬酸及没食子酸丙酯。

Abstract:

Polyphenol was extracted from camphor leaf by using 70% alcohol and its antioxidant properties on oil and lard were studied. Results showed that camphor polyphenols extract can effectively delay oxidation of oil and lard, and the antioxdant activity increased with the amount of camphor polyphenols increasing. But polyphenols from camphor Leaf was lower than those of Vc, VE, citric acid and PG.