摘 要
在现代食品科学中，植物提取物因其天然来源和丰富的生物活性成分，特别是在抗氧化性方面展现出巨大的潜力，已成为研究的热点。植物提取物作为一种有效的抗氧化剂，不仅能够延长食品的保质期，还能保护食品中的营养成分免受氧化损害，对于提升食品品质和安全性具有重要意义。随着人们对健康饮食的日益关注，天然抗氧化剂在食品工业中的应用受到广泛关注。植物提取物富含多种抗氧化活性物质，如多酚、黄酮类化合物等，这些物质具有清除自由基、抑制氧化反应的能力，能有效减缓食品中的氧化过程。因此，深入研究植物提取物的抗氧化性，对于开发新型食品抗氧化剂具有重要意义。在研究植物提取物的抗氧化性时，通常采用体外和体内实验相结合的方法。体外实验主要包括DPPH自由基清除法、ABTS自由基清除法等，这些方法可以快速评估植物提取物对自由基的清除能力。体内实验则通过动物模型或细胞模型，评估植物提取物在生物体内的抗氧化效果，如SOD酶活力测定法、MDA含量测定法等。这些实验方法能够全面、准确地评价植物提取物的抗氧化性能。大量研究表明，多种植物提取物在抗氧化性方面表现出显著的效果。例如，葡萄籽提取物中的原花青素具有较强的自由基清除能力，能够显著抑制脂质过氧化反应；绿茶提取物中的儿茶素能够阻断自由基的产生，有效减少氧化反应。此外，陈皮提取物、大蒜提取物等也显示出良好的抗氧化活性。
关键词：植物提取物；抗氧化性；食品工业
STUDY ON ANTIOXIDANT ACTIVITY OF PLANT EXTRACTS FROM FOOD
ABSTRACT
In modern food science, plant extracts have become the focus of research because of their natural sources and rich bioactive ingredients, especially in terms of antioxidant performance. As an effective antioxidant, plant extracts can not only extend the shelf life of food, but also protect the nutrients in food from oxidative damage, which is of great significance for improving food quality and safety. With the increasing attention of people to healthy diet, the application of natural antioxidants in the food industry has been widely concerned. Plant extracts are rich in a variety of antioxidant active substances, such as polyphenols, flavonoids, etc. These substances have the ability to remove free radicals, inhibit oxidation reactions, and effectively slow down the oxidation process in food. Therefore, it is of great significance to study the antioxidant properties of plant extracts for the development of new food antioxidants. When studying the antioxidant activity of plant extracts, a combination of in vitro and in vivo experiments is usually used. In vitro experiments mainly included DPPH free radical scavenging method, ABTS free radical scavenging method, etc. These methods can quickly evaluate the free radical scavenging ability of plant extracts. In vivo experiments, animal models or cell models were used to evaluate the antioxidant effects of plant extracts in organisms, such as the determination of SOD enzyme activity and MDA content. These experimental methods can comprehensively and accurately evaluate the antioxidant properties of plant extracts. A large number of studies have shown that a variety of plant extracts show significant effects in terms of antioxidant activity. For example, proanthocyanidins in grape seed extract have strong free radical scavenging ability and can significantly inhibit lipid peroxidation. Catechins in green tea extract can block the production of free radicals and effectively reduce oxidation reactions. In addition, tangerine peel extract and garlic extract also showed good antioxidant activity.
KEY WORDS：Plant extract; Oxidation resistance; Food industry
目 录
摘 要 I
ABSTRACT II
目 录 1
第1章 引言 1
第2章 植物提取物概述 2
2.1 植物提取物的来源与分类 2
2.2 植物提取物中的生物活性成分 2
2.3 植物提取物的制备方法 2
第3章 植物提取物的抗氧化机制 4
3.1 自由基清除作用 4
3.2 抗氧化酶的活化作用 4
3.3 金属离子的螯合作用 5
第4章 植物提取物在食品保鲜中的应用 6
4.1 水果与蔬菜保鲜 6
4.2 肉类与水产保鲜 6
4.3 乳制品与蛋制品保鲜 7
第5章 结论与展望 8
参考文献 9
致 谢 10
