分段提取香茅草精油及其对食用油脂的抗氧化活性研究

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1、分段提取香茅草精油及其对食用油脂的抗氧化活性研究李晓娇，刘忆明（保山学院资源环境学院，云南保山678000）摘要：目的：提取云南产香茅草精油，研究不同提馏段精油对食用油脂的抗氧化活性。方法：采用水蒸气蒸馏法分段提取香茅精油，并以猪油和菜籽油为介质，过氧化值（POV）为指标，考察香茅精油的抗氧化活性，以BHT和BHA做对照。结果：水蒸气蒸馏法提取香茅精油的最佳工艺为：料液比为1∶20，NaCl的质量浓度为7g/L，提取时间为160min，总出油率为1.23%。GC-MS分析前20min和20～160min香茅精油中柠檬醛、橙花醛、橙花醇等主要成分的含量差别较大。香茅精油对猪油的抗氧化活性较

2、低。20～160min香茅精油对菜籽油有较好的抗氧化活性，与VC复合使用时，其对菜籽油的抗氧化活性与BHT相当。20～160min精油对DPPH·的清除能力较BHT和BHA差，而其总抗氧化活性与BHT和BHA相当。结论：香茅草精油具有较好的抗氧化活性，并且精油中高沸点物质的活性大于低沸点物质的活性。关键词：香茅草精油，食用油脂，抗氧化活性，自由基清除能力StudyonantioxidantactivityoflemongrassessentialoilbystageextractionLIXiao-jiao，LIUYi-ming（SchoolofResourcesandEnvironme

3、nt，BaoshanUniversity，Baoshan678000，China）Abstract：Objective：TogetYunnanLemongrassessentialoilbystageextraction，thepaperinvestigatestheantioxidantactivityonediblefats.Methods：Withsteamdistillationstageextractiontoobtaintheessentialoil.Withthelardandrapeseedoilasthemedium，andthePeroxideValueasthein

4、dex，theantioxidantactivitiesofthetractsanditscollaborativeantioxidanteffectwithVCwereinvestigated.ThevariousantioxidantactivitieswerecomparedwiththeBHTandBHA.Results：Thetechnologyconditionsforextractingtheessentialoilfromthelemongrassbysteamdistillationwereasfollows：thematerial-liquidratioof1∶20，

5、Distillationtimeof160minandthemassconcentrationofNaClwas7g/L，thetotaloilyieldwas1.23%.Theextractionprocessofvolatileoilswasdividedintotwostagesconsideringthecolorchangeoftheoils.Thedistillationtimewasfirst20minand20～160min.Thecontentsofthemaincomponentsoftheoilswereobviouslydifferentintwofraction

6、s.The20～160minfractionshadgoodantioxidantactivitytorapeseedoilandhadsameantioxidantactivitywithBHTwhenusedwithVC.Butantioxidantactivityoflemongrassessentialoilinlardwaslow.TheDPPH·scavengingabilityof20～160minfractionswasworsethanBHTandBHA，buthadsametotalantioxidantactivitywiththem.Conclusion：Lemo

7、ngrassoilhadgoodantioxidantactivity，andcompoundsofhighboilingpointdemonstratedmoreantioxidantactivitythanlowones.Keywords：lemongrassessentialoil；edibleoil；antioxidantactivity；freeradicalscavengingpotential中图分类号：TS201.1