不同食用油对番茄红素抗氧化活性的影响

目前市面上有多种品牌的番茄红素软胶囊,使用的食用油介质不同。为了更好地指导生产和消费,选择亚麻籽油、花生油、大豆油、玉米油和葵花籽油五种不同种类的食用油和番茄红素混合,采用五种体外抗氧化活性的测定方法来研究这几种不同的食用油对番茄红素抗氧化活性的影响。实验结果显示,几种食用油对番茄红素的抗氧化性都有很好的促进作用,其中亚麻籽油、花生油的效果最为显著,但是亚麻籽油在质量浓度高于40 μg/mL时,促进效果可能会下降。

Effects of different edible oils on antioxidant activity of lycopene

Lycopene is a natural carotenoid. Its special chemical structure determines its strong antioxidant activity. There are a variety of different brands of lycopene soft capsules in the market,which edible oil medium are different. In order to give an advice on the production and consumption,five kinds of edible oil were chosen to be mediums. And five methods were usded to determine the antioxidant activity in vitro to study the effects of these different oils on the antioxidant activity of lycopene. According to the experimental results,it could be seen that several kinds of edible oil had a good effect on the antioxidant activity of lycopene. The effects of flaxseed oil and peanut oil were the most significant. However,the promotion effect might be reduced,when the concentration of flaxseed oil were too high.