摘要
本文研究了茶多酚和脂溶性茶多酚对亚油酸及其乳化体系抗氧化作用的影响,结果发现茶多酚和脂溶性茶多酚联合处理组在亚油酸及其乳化体系中的抗氧化作用都显著优于茶多酚和脂溶性茶多酚单独处理组。进一步研究茶多酚和脂溶性茶多酚在油/水界面分配系数的实验证明,乳化剂能显著增加水溶性抗氧化剂在油相中的分布,降低脂溶性抗氧化剂在油相中的分布,而增加其在水相中的分布,从而为茶多酚和脂溶性茶多酚联合处理组抗氧化的协同增效作用提供了理论基础。
In order to compare the effectiveness of tea polyphenols (TP)and lipid - soluble tea polyphenols (LTP) in different food - related lipid systems, we systematically studied the effects of emulsifier on antioxidant activity in linoleic acid and linoleic acid - in - water emulsion at 401. The effectiveness of antioxidants was evaluated at different stages of oxidation by measuring the formation of both hydroperoxides and the decomposition of hydroperoxides (propyl dialdehyde) . Results showed that, for the group simultaneously treated by TP and LTP, the antioxidation is significantly higher than that of the group treated only by TP or LTP in linoleic acid and linoleic acid - in - water emulsion. The partition coefficient of TP and LTP in linoleic acid - in - water emulsion was studied. Results indicated that sucrose ester remarkably increased the partition of water - soluble antioxidants in oil phase, decreased the partition of lipid - soluble antioxidants in water phase, which provided theoretic explanation for synergic antioxidation of TP and LTP.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2003年第1期61-64,共4页
Journal of the Chinese Cereals and Oils Association
基金
浙江省教委资助课题
