【摘要】 采用DPPH.法测定了油溶性抗氧化剂叔丁基对苯二酚(TBHQ)、丁基羟基茴香醚(BHA)、二丁基羟基甲苯(BHT)、VE和水溶性抗氧化剂茶多酚(TP)、迷迭香酸、竹叶黄酮七种抗氧化剂对二苯代苦味肼基自由基(DPPH.)的清除作用。其50%抑制浓度IC50分别为1.14 ug/mL、2.20 ug/mL、2.85 ug/mL、1.79 ug/mL、1.17 ug/mL、1.67 ug/mL、3.81 ug/mL。清除能力排序为TBHQ>TP>迷迭香酸>VE>BHA>BHT>竹叶黄酮。七种抗氧化剂应用于牛肉膏体香精均具有较好的抗氧化作用,加入0.1 g/kg抗氧化剂60±1℃保温30天,牛肉膏体香精的过氧化值分别为TBHQ:5.23 meq/kg、BHA:7.28 meq/kg、BHT:8.71 meq/kg、VE:9.38 meq/kg、TP:7.57 meq/kg、迷迭香酸:9.21meq/kg、竹叶黄酮:11.58meq/kg、对照组:70.84 meq/kg。抗氧化能力为TBHQ>BHA>TP>BHT>迷迭香酸>VE>竹叶黄酮。过氧化值法与DPPH.法测得的抗氧化剂抗氧化能力有较大的不同,而将油溶性的抗氧化剂和水溶性的抗氧化剂分开进行比较则两者结果较为一致。更多还原

【Abstract】 DPPH· assay procedure was used to determine DPPH· scavenging activity of hydrophobic antioxidants TBHQ,BHA,BHT,VE and hydrophilic antioxidants tea polyphenol(TP),rosemary extracts and bamboo flavonoids.Their IC50 is 1.14 ug/mL,2.20 ug/mL,2.85 ug/mL,1.79 ug/mL,1.17 ug/mL,1.67 ug/mL,3.81 ug/mL respectively,and the scavenging activity is TBHQ>TP>rosemary extracts>VE>BHA>BHT>bamboo flavonoids.Seven antioxidants were used at 0.1 g/ kg in beef paste flavour at 60±1℃for 30 days,and the peroxide value of the beef paste flavour is TBHQ:5.23 meq/kg,BHA:7.28 meq/kg,BHT:8.71 meq/kg,VE:9.38 meq/kg,TP:7.57 meq/kg,rosemary extracts:9.21meq/kg,bamboo flavonoid:11.58meq/kg,control:70.84 meq/kg.The antioxidant ability is TBHQ>BHA>TP>BHT> rosemary extracts >VE> bamboo flavonoid.It seems that the actual antioxidant ability of 7 antioxidants is quite different from which determined by DPPH· assay,but the result is rather similar while they are compared according to hydrophobic group and hydrophilic group respectively.更多还原