2,4,5-三羟基苯丁酮的油脂抗氧化活性研究

Study on Lipid Antioxidant Effect of 2,4,5-Trihydroxybutyrophenone

摘要:

以油脂过氧化值(POV)为指标，研究THBP的抗氧化活性。采用Schaal烘箱法，以相同浓度的TBHQ和BHT作对照，对THBP、BHT和TBHQ三者的抗氧化效果进行了比较。结果表明，THBP对植物油花生油和动物油猪油均表现出了良好的抗氧化活性，单独使用THBP的最佳使用浓度为0.02%；添加了不同浓度的THBP油样，很好地减缓了油脂的氧化，起到了良好的保护作用，且效果随着THBP浓度的增加而增大，且其抗氧化活性介于TBHQ和BHT之间。

Abstract:

the antioxidant activity of THBP (2,4,5-trihydroxybutyrophenone) for canola oil and lard was investigated and compared with TBHQ (Proply Gallate) and BHT (Butylated Hydroxy Toluene). The results showed that THBP had very high antioxidant activity in canola oil and lard. The best dosage of THBP was determined as 0.02%. Additon of different concentrations of THBP slowed the fat oxidation. The oil-protection effect can be enhanced by increasing the concentration of THBP and its antioxidant activity was between BHT and TBHQ.