[Extraction of the antioxidative substances from Chinese rose and its antioxidative effect on lard].

The antioxidative effect of extracts from Chinese rose was measured with Na2S2O3-I2 titrimetric method by using lard as substrates. It was found that the antioxidative activities of the Chinese rose extracts retrieved by 95% ethanol solution were the highest, and the activities were strengthened with the increase of dosage. Citric acid and amino acid showed synergistic effects in antioxidative activities with extracts of Chinese rose. Ascorbic acid and alpha-tocophrol also showed strong synergistic antioxidative effect with the extracts of Chinese rose. The combined antioxidative activities were higher than the activity of tea polyphenols, and almost as good as that of tertiary butyl P-dihydroxy bengene(TBHQ).