| In order to prevent the lipids from oxidative rancidity, adding antioxidants into lipids is an important method,currently,primarily used antioxidants are synthetical such as butylated hydroxyanisole (BHA),butylated hydroxyltoluene (BHT) and so on,but the attention of their security has been increasing.Development of natural antioxidants in practical,efficient and safe has become the trend of antioxidant research.In this paper, ginger,cinnamon and ginkgo, this three kind of spices has been chosen to analysis,DPPH·was used as an indicator to select three different kinds of extraction methods (solution extraction,soxhlet extraction and supercritical CO2 extraction method); Response surface analysis has been used to optimize the extraction method which has a higher clearance rate of DPPH·;The main antioxidant compounds are identified by solid micro extraction and GC-MS;The restore power,anti-liposome oxidant activity and the clearance rate of hydrogen peroxide are used as indicators to evaluated the antioxidant activites comprehensively;The antioxidant activities of the spices has been researched in edible oils.The results showed as follows:1.The extraction of cinnamon has the highest clearance rate of DPPH·,followed by ginger,ginkgo has the lowest rate;The extraction by supercritical CO2 extration method (78.03%) has higher clearance rate of DPPH·than the other two methods (a =0.01) and it can overcome many shortcomings by the traditional methods.2.Response surface analysis (RSA) is used to optimize the conditions of supercritical CO2 extraction of ethereal oil from cassia,the best extraction process can be concluded as follows:extraction pressure 33.5 MPa, extraction time 1.7h,extraction temperature 60.5℃.On these conditions,The observed values of the scavenging effect of DPPH-is 84.98%.And the regression equation can predict the relationship between the factors and the scavenging effect of DPPH-well3.From the total ion flow chromatogram and the mass spectrum of the ginger and cinnamon can be obtained:39 components are detected from the cinnamon, Cinnamaldehyde, which has high antioxidant activity,is detected and has high relative content(48.8%),the other components which have relatively high contents are mostly terpenes;97 components are detected from the ginger, Both zingerone (2.87%) and ginger-alcohol (2.02%),which are the ginger's active ingredient,can be detected,the other components which have relatively high contents are mostly caryophyllene (31.80%),all of their have some antioxidant activity;The components detected are safe basically.4.Reducing power test showed that the ginger,cinnamon and Vc,BHT have no significant difference (0.06%) when the concentration is 0.06%,the reduction of ginger and cinnamon (0.1%) extraction is more excellent than Vc and BHT with the same concentration;Antioxidant activity of liposome experiment showed that when the concentration is over 0.06%, the inhibition of lipid peroxidation of ginger and cinnamon extraction is better than Vc and BHT (α=0.01),and the ginger's inhibition is higher than cinnamon;Results of the clearance rate of hydrogen peroxide showed that the ginger,cinnamon extraction on the clearance rate of oxygen free radical (·O) has obviously advantage compared with BHT (α=0.01),the two extraction on peroxidation clearance rate of hydrogen is tend to the same line.5.Antioxidant experiment on edible oil showed that:the antioxidant factor (PF) of ginger extraction can be up to 1.46 in palm oil,PF of the cinnamon extraction can also be reach to 1.27,both of their PF are higher than BHT;In lard,the antioxidant factor of ginger and cinnamon extraction is lower than BHT (PF=2.92).On the shelf life prediction in the lard and palm oil,the shelf life could be increased from 88 days for palm oil to 128 days at 20℃when the ginger extraction was used;in lard,the shelf life extension of the ginger and cinnamon is less than BHT. |
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