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題 名 | 草果甲醇萃取物純化成分對油脂氧化安定性之影響=Influence of Isolated Compounds from Methanol Extract of Fruits of Amomum Tsao-Ko L. on Oxidation Stability of Lipids |
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作 者 | 吳芳真; 蘇正德; | 書刊名 | 食品科學 |
卷 期 | 24:1 1997.02[民86.02] |
頁 次 | 頁143-148 |
分類號 | 346.631 |
關鍵詞 | 草果; 甲醇萃取物; 油脂; 氧化安定性; Amomum tsao-koL.; Methanol extract; Lipids; Oxidation stability; |
語 文 | 中文(Chinese) |
中文摘要 | 利用硫氰酸鐵法檢測草果甲醇萃取物純化成分 p-hydroxybenzaldehyde (1)、 caffeic acid ( 2 )、 l - ( 5-hydroxy-4-methoxyphenyl ) ethanone ( 3 ) 、1,7-bis-4-hydroxyphenyl-3,5-dihydroxy ( 3R,5S ) or ( 3S, 5S ) - heptane ( 4 or 5 )、 6 - formyl - 2 - hydroxy- 3, 4 - ( 3', 2' - dedihydropiperidinyl ) - pyridine ( 6 )、 1,2 - benzenedicarboxylic acid bis ( 2 - methyl butyl ) ester ( 7 )對亞麻油酸過氧化反應之抑制作用,得知強弱依序 為 BHA>2+3 混合物 >4 >α- 生育醇 >5>1>6>7 對照組。 再以重量法檢測純化成分對亞麻油 酸及六種食用油脂氧化安定性之影響,仍以 2+3 混合物這一組之抗氧化性最佳,4 及 5 之抗 氧化性略遜於 α- 生育醇。 |
英文摘要 | The inhibitory effect of isolated components, p-hydroxybenzaldehyde (1)、 caffeic acid ( 2 )、 l - ( 5-hydroxy-4-methoxphenyl ) ethanone ( 3 ) 、1,7-bis-4-hydroxyphenyl-3,5-dihydroxy ( 3R,5S ) or ( 3S, 5S ) - heptane ( 4 or 5 )、 6 - formyl - 2 - hydroxy- 3, 4 - ( 3', 2' - dedihydropiperidinyl ) - pyridine ( 6 )、 1,2 - benzenedicarboxylic acid bis ( 2 - methyl butyl ) ester ( 7 ) from methanoi extract of fruits of Amomum tsao-ko L. on lipid peroxidation was determined by using the thiocyanate method. The inhibition was in the order of BHA > mixture of 2 and 3 > 4 > α-t ocopherol >5 > 1 > 6 > 7 > control.The influence of the components on oxidation stability of linoleic acid and six kinds of edible oils was also investigated by using the weighing method. The results showed that the mixture of 2 and 3 exhibited the strongest antioxidative acitvity on the all oils among the components. The antioxidative activity of 4 and 5 was slightly weaker than that of α-tocopherol. |
本系統中英文摘要資訊取自各篇刊載內容。