食品科学 ›› 2007, Vol. 28 ›› Issue (8): 111-113.

• 基础研究 • 上一篇    下一篇

添加茶多酚对茶籽油酸值的影响

 欧阳玉祝, 石爱华, 李佑稷   

  1. 吉首大学食品科学研究所; 吉首大学食品科学研究所 湖南吉首416000; 湖南吉首416000;
  • 出版日期:2007-08-15 发布日期:2011-10-24

Effects of Tea Polyphenols on Acid Value of Tea Seed Oil

 欧Yang-Yu-Zhu , SHI  Ai-Hua, LI  You-Ji   

  1. Institute of Food Science, Jishou University, Jishou 416000, China
  • Online:2007-08-15 Published:2011-10-24

摘要: 茶多酚是茶叶中提取的一种天然抗氧剂,具有优良的抗氧化性能。本实验以茶多酚为添加剂,考察了紫外光、温度、CuCl2和KClO3对茶籽油酸值的影响。实验结果表明,分别用紫外光辐射和90℃加热7h,添加茶多酚茶籽油的酸值比不加茶多酚分别低22.8%和12.06%;用0.08mol/LCuCl2和KClO3氧化7h,添加茶多酚茶籽油的酸值比不加茶多酚分别低3.63%和7.63%。

关键词: 茶多酚, 茶籽油, 抗氧化, 酸值

Abstract: The tea polyphenols from tea is a natural antioxidant and has good anti-oxidation stability. The influences of the ultra-violet light, temperature, CuCl2 and KClO3 on acid value of the tea seed oil with tea polyphenols addition were investigated. The results showed that acid values of tea seed oil added tea polyphenols decreased 22.8% and 12.06% compared with acid values of tea polyphenols added by ultraviolet light and heating 90 ℃ for 7 hours, respectively. The acid values of tea seed oil added tea polyphenols decreased 3.63% and 7.63% tea seed oil without tea polyphenols, added by 0.08 mol/L CuCl2 and KClO3 reaction 7 hours, respectively.

Key words: tea polyphenols, tea seed oil, antioxidant, acid value