食品科学 ›› 2013, Vol. 34 ›› Issue (1): 88-92.

• 基础研究 • 上一篇    下一篇

α-生育酚、VC硬脂酸酯和槲皮素在含松籽油酸结构脂中抗氧化作用的研究

朱雪梅1,2,阮 霞1,胡蒋宁1,2,*,白春清1,熊 华1,邓泽元1   

  1. 1.南昌大学 食品科学与技术国家重点实验室 2.南昌大学生命科学与食品工程学院
  • 收稿日期:2011-11-17 修回日期:2012-12-25 出版日期:2013-01-15 发布日期:2013-01-07
  • 通讯作者: 胡蒋宁 E-mail:hujiangning2005@hotmail.com
  • 基金资助:

    第四批中国博士后基金特别资助;江西省科技厅油脂加工与质量控制重点资助项目;国家自然科学基金项目

Antioxidant Effects of α-Tocopherol, Ascorbyl Palmitate and Quercetin on Structured Lipid Containing Pinolenic Acid

  • Received:2011-11-17 Revised:2012-12-25 Online:2013-01-15 Published:2013-01-07
  • Supported by:

    ;The National Natural Science Funds of China

摘要: 通过Schaal烘箱(60℃)氧化法,比较α-生育酚(TOH)、抗坏血酸棕榈酸酯(AP)和槲皮素(Qu)对含有松籽油酸的软质黄油基料油(SL)的抗氧化作用。结果表明:经过30d的烘箱氧化后,SL中多不饱和脂肪酸的含量减少,其中功能性松籽油酸由7.10%降低到4.60%。AP和Qu能够有效降低多不饱和脂肪酸的氧化分解,并且显著抑制结构脂的过氧化值(POV)、酸值(AV)和硫代巴比妥酸值(TBARS)。AP和Qu的抗氧化作用随着添加量增加而增强。与低添加量(100mg/kg)TOH相比,高添加量(500 mg/kg)TOH有促进氧化作用,表现为增加酸值和硫代巴比妥酸值。另外,油脂氧化不仅改变了化学性质如脂肪酸组成、酸值、过氧化值和硫代巴比妥值等,而且改变了溶解和结晶曲线,添加抗氧化剂也对油脂氧化后的溶解结晶图谱有一定影响。

关键词: α-生育酚, 抗坏血酸棕榈酸酯, 槲皮素, 软质黄油基料油, 氧化稳定性

Abstract: The antioxidant effects of α-tocopherol (TOH), ascorbyl palmitate (AP), quercetin (Qu) on structured lipid (SL) were investigated through oven oxidation at 60 ℃. Polyunsaturated fatty acids (PUFA) revealed an obvious decrease, and the functional pinolenic acid decreased from 7.10% to 4.60% after 30 days of oven oxidation. AP and Qu could effectively protect PUFA from oxidation and significantly reduce the peroxide, acid, and TBARS values. AP and Qu showed a dose-dependent antioxidant capability. Compared to a low concentration (100 mg/kg), TOH at a high concentration (500 mg/kg) revealed a slight promotion effect on oxidation, thus increasing acid and TBARS values. Besides, not only chemical characteristics including fatty acid composition and acid, peroxide and TBARS values, but also the melting and crystal profiles of SL were affected by oxidation and added antioxidants.

Key words: α-tocopherol, ascorbyl palmitate, quercetin, soft margarine fat, oxidative stability

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