食品科学 ›› 2021, Vol. 42 ›› Issue (11): 34-39.doi: 10.7506/spkx1002-6630-20210111-113

• 基础研究 • 上一篇    下一篇

油茶籽油不同形态酚类化合物的抗氧化互作关系

刘国艳,李思童,梁丽,朱雯绮,周婉丽,徐鑫   

  1. (扬州大学食品科学与工程学院,江苏 扬州 225009)
  • 出版日期:2021-06-15 发布日期:2021-06-29
  • 基金资助:
    国家自然科学基金面上项目(31671785)

Antioxidant Interaction of Different Forms of Phenolic Compounds Extracted from Camellia Seed Oil

LIU Guoyan, LI Sitong, LIANG Li, ZHU Wenqi, ZHOU Wanli, XU Xin   

  1. (School of Food Science and Engineering, Yangzhou University, Yangzhou 225009, China)
  • Online:2021-06-15 Published:2021-06-29

摘要: 本研究首先对油茶籽油中游离酚(free phenolics,FP)、酯化酚(esterified phenolics,EP)及不溶性结合酚(insoluble-bound phenolics,ISP)含量及主要物质组成进行分析,并通过测定铁离子还原能力、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力、1,1-二苯基-2-三硝基苯肼自由基清除能力及β-胡萝卜素漂白能力对其中FP、EP及ISP的抗氧化活性及互作关系进行研究。结果表明,油茶籽油总酚含量为(137.97±5.14)mg/kg,其中ISP含量显著高于FP及EP(P<0.05),占油茶籽油总酚的47.74%。另外,FP中以苯甲酸衍生物含量较高(主要为异香兰素及甲基香兰素),EP中主要为水杨酸,ISP中主要为3,4-二羟基扁桃酸。3 种形态酚类化合物在不同机制下的抗氧化能力不同,且呈现质量浓度依赖效应。FP+ISP组合及EP+ISP组合在抗氧化互作方面表现出一定的协同或相加作用,且后者复配组合的抗氧化活性更强;而FP+EP组合和FP+EP+ISP组合则表现出拮抗或相加作用。

关键词: 油茶籽油;游离酚;酯化酚;不溶性结合酚;抗氧化;互作关系

Abstract: The contents and major compositions of free phenolics (FP), esterified phenolics (EP) and insoluble-bound phenolics (ISP) from camellia seed oil were analyzed. The ferric ion reducing antioxidant power, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) cation radical scavenging capacity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity and β-carotene bleaching capacity were used to study the antioxidant activity of the three phenolic compounds and their interactions. The results showed that the content of total phenols in camellia seed oil was (137.97 ± 5.14) mg/kg. ISP was significantly more abundant than FP and EP (P < 0.05), which accounted for 47.74% of the total phenols in the oil. In addition, benzoic acid derivatives (mostly isovanillin and methyl vanillin) were the dominant component in FP, salicylic acid was the dominant component in EP, and 3,4-dihydroxymandelic acid was the dominant component in ISP. The three forms of phenolic compounds showed different antioxidant capacities with different mechanisms in a concentration-dependent manner. FP + ISP and EP + ISP showed a synergistic and additive interaction in the antioxidant tests, the antioxidant activity of the latter combination being stronger than that of the former. However, FP + EP and FP + EP + ISP showed an antagonistic or additive effect.

Key words: camellia seed oil; free phenolics; esterified phenolics; insoluble-bound phenolics; antioxidant; interaction

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