摘要
茶多酚的众多亲水性酚羟基使其难溶解于油脂而影响其对油脂的抗氧化效果,为提高茶多酚抗油脂氧化性能,采用硬脂酰氯对其改性,以茶多酚与硬脂酰氯的摩尔配比、催化剂用量和反应温度为实验因素,以添加改性茶多酚的油脂经高温氧化后的POV为考察指标,采用响应曲面法优化工艺条件,并采用红外、紫外光谱表征分子结构,结果表明:反应温度与硬脂酰氯添加量对POV有显著交互作用(P<0.05),即反应温度的临界值随硬脂酰氯添加量升高呈线性增加趋势;最佳工艺下油脂POV为5.711meq/kg,比对照组(添加普通茶多酚)降低33.9%;改性后出现亚甲基和直链脂肪基团的特征吸收峰,说明硬脂酰氯与茶多酚的酚羟基形成酯化交联,改善了茶多酚亲脂性,从而显著提高茶多酚抗油脂氧化效果。
The antioxidation of tea polyphenols（TP）for oil was influenced by their numerous hydrophilic phenolic hydroxyls.In order to increase antioxidation of tea polyphenols for oil,stearyl chloride（SC） modification method was adopted.A response surface experiment using reactant proportion（mole proportion of TP and SC）, catalyst use level and reaction temperature as experimental factors and POV of overheated oil added with modified tea polyphenols（MTP） as responses was carried out.The processing conditions were optimized and the molecular structures were analysed by infrared spectrum and ultraviolet spectrum. Based on the models established, Interaction effect of reactant proportion and reaction temperature was significant （ P 〈 0.05）, it was indicated that the critical value of reaction temperature presented a linear increase trend with the addition of stearyl chloride. Under optimum conditions the POV was 5.711meq/kg, which was 33.9% lower than that of the control group （added with TP）. Characteristic absorption peaks of methylene and straight fat chain indicated that esterification cross-linking was formed between stearyl chloride and phenolic hydroxyls of tea polyphenols,the solubility of tea polyphenols was improved,so the antioxidation of tea polyphenols for oil was increased significantly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第8期159-163,167,共6页
Science and Technology of Food Industry
基金
国家公益性农业科研专项(200902012)
关键词
茶多酚
硬脂酰氯
亲脂改性
响应曲面法
抗氧化性
tea polyphenols
stearyl chloride
lipophicity modification
response surface methodology
antioxidant
