摘要
研究了辣椒素对高温强化处理的油茶籽油的抗氧化性能及对O2-·的清除能力。添加抗氧化剂的油茶籽油在(60±2)℃恒温下强化处理后,用碘量法来测定过氧化值(POV)评判抗氧化性能。通过改良邻苯三酚自氧化法测定辣椒素清除自由基能力。样品经10 d的60℃加热处理后,未添加抗氧化剂的POV值达到32.16 mmol/kg,添加质量分数0.10%辣椒素的POV值为17.03 mmol/kg。在相同浓度下,辣椒素的对油茶籽油的抗氧化效果介于同BHT与VE之间。当辣椒素的物质的量浓度为0.006 0 mmol/m L时,对O2-·自由基的清除率达到80.75%,此时维生素E为81.12%而BHT为77.15%。辣椒素具有较强的清除O2-·自由基的能力。
In this paper,the antioxidant property of capsaicin,including antioxidant effect on tea-seed oil and superoxide anion free radical O-2· scavenging activity was studied.The tea-seed oil with antioxidant was preserved at （60±2） ℃ for 10 d and the peroxide value （POV） of the tea-seed oil was determined by iodometry to test the antioxidant activity of cansaicin or other antioxidants on tea-seed oil.The O2-· scavenging activity was determined by modified pyrogallol auto-oxidation method.The result indicated that the POV of tea-seed oil with 0.10％ capsaicin was 17.03 mmol/kg at the 10th day,but the POV of sample without capsaicin was 32.16 mmol/kg.The antioxidant activity to tea-seed oil was between BHT and vitamin E under same concentration.The O2-· scavenging activity was 80.75％ when the capsaicin concentration was 0.0060 mmol/ml,and at the same time,the scavenging activity of vitamin E and BHT was 81.12％ and 77.15％,respectively.So capsaicin has strong O2· scavenging activity.
出处
《中国酿造》
CAS
2014年第9期86-88,共3页
China Brewing
基金
湖南省自然科学基金项目(07JJ6026)
关键词
辣椒素
茶油
抗氧化活性
超氧阴离子自由基
邻苯三酚法
capsaicin
tea-seed oil
antioxidant activity
superoxide anion free radical
pyrogallic acid method
