摘要
对丹参脂溶性成分的抗氧化能力做了比较全面的研究，同时对其提取方法做了比较深入的探索．结果发现，丹参的脂溶性成分（ＳＭＥＣ）抗氧化能力很强（仅次于迷迭香），当０．０８％的ＳＭＥＣ和０．０４％的ＴＢＨＱ一起使用时，ＥＰＡ和ＤＨＡ的氧化稳定性增加了３６倍；随着温度的降低，ＳＭＥＣ对ＥＰＡ和ＤＨＡ的抗氧化效果明显增加；１１０℃时，ＳＭＥＣ对猪油仍然有很强的抗氧化作用．并且发现野生丹参ＳＭＥＣ的含量是栽培丹参的５倍．
This paper investigates the activity of tanshen fatsoluble extract (or Salvia miltiorrhiza Bunge effective extract componentsSMEC) comprehesively, and studies its extraction methods. It is found that SMEC has very strong antioxidant property and is comparable to that of rosemary which is recognised as the strongest natural antioxidant. When 0.08% SMEC with 0.04% TBHQ together to EPA and DHA, the oxidation stability of EPA and BHA increased 36 times. As temperature decreased, the antioxidant effect of SMEC in EPA and DHA increased remarkably. SMEC has very strong antioxdant activity under 110℃. At the same time, it is found that wild tanshen contained SMEC as five times as that of planted tanshen.
出处
《烟台大学学报（自然科学与工程版）》
CAS
1997年第3期203-207,共5页
Journal of Yantai University(Natural Science and Engineering Edition)
基金
国家"八五"攻关研究项目
