中文摘要：

用由非离子表面活性剂Tween20稳定的葵花油水包油乳状液模拟非均相食品体系，用AAPH热分解生成的自由基引发脂质氧化，通过硫氰酸铁法和硫代巴比妥酸反应物法检测脂质的氧化进程，研究豆甾醇的抗氧化活性以及VC和VE对其抗氧化活性的影响。结果表明，不同浓度的豆甾醇均具有抗氧化活性，其最佳抗氧化质量浓度为0．02mg／mL。在考察两种抗氧化剂的协同作用时发现各种不同浓度的豆甾醇与VC或VE共同作用时均不显示协同增效作用。

英文摘要：

The antioxidant activity of stigmasterol had been investigated in sunflower oil -in -water emulsion system to be exposed with water soluble 2, 2 - azobis （2 - amidinopropane） hydrochloride （AAPH） generated peroxyl radicals. Total Antioxidant Activity （TAA） of stigmasterol was evaluated by the ferric thiocyanate assay measurement as well as thiobarbituric acid test. The results indicated that stigmasterol inhibited the lipid oxidation as a chain breaking antioxidant. Furthe, synergistic interaction between stigmasterol and α-tocopherol/ascorbic acid against lipid peroxidation also has been investigated. The results showed that there were no synergistic interactions found in the whole experiment.