作　　者： (郑秋闿）; (范晶晶）;

机构地区： 潍坊学院 化学化工与环境工程学院,山东 潍坊261061

出　　处： 《实验技术与管理》 2017年第8期43-46,共4页

摘　　要： 通过红外光谱、液-质联用、高效液相色谱分析迷迭香乙醇提取物,确定了提取物中3种主要组分及其在提取物中所占比例;测定了加入迷迭香提取物的三油酸甘油酯及空白样品在加热过程中的过氧化值;通过核磁共振氢谱测定了加热过程中三油酸甘油酯分子中叔氢相对含量的变化。实验结果表明,迷迭香提取物中主要组分为迷迭香酚、鼠尾草酚和鼠尾草酸,添加了迷迭香提取物后三油酸甘油酯的过氧化值增大趋势显著减缓,分子中叔氢的相对含量的降低趋势明显减慢,说明迷迭香提取物对三油酸甘油酯具有抗氧化作用。 The ethanol extract of rosemary is analyzed by the infrared spectrum,and the liquid-mass high performance liquid chromatography,and the three main components and their proportion in the extract are determined.The three-oleic glyceride into which the rosemary extract is added and the peroxide value of the blank sample in the heating process are judged.The change of the relative content of tertiary hydrogen in the three-oleic glyceride molecule in the heating process is determined by the NMR （nuclear magnetic resonance） spectroscopy.The experimental results show that the main components of the rosemary extract are the rosemary phenol,sage phenol and oxalic acid.After adding the rosemary extract,the increase of the peroxide value of the three-oleic glyceride slows down significantly,and the decrease in the relative content of the tertiary hydrogen in the molecule also slows down markedly.These results indicate that the rosemary extract has the antioxidant effect on the three-oleic glyceride.

关 键 词： 迷迭香提取物 成分测定 过氧化值