Influence of Amphiphilic Structures on Stability of (+)-Catechin

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (5): 27-31.

Influence of Amphiphilic Structures on Stability of (+)-Catechin

LIN Qin-Lu, Bjrn kesson, Bjrn Bergensthl

1.Department of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2.Biomedical Nutrition, Center for Chemistry and Chemical Engineering, Lund University, Lund, Sweden , P.O.box124,S-22100;3.Department of Food Technology, Center for Chemistry and Chemical Engineering, LundUniversity, Lund, Sweden, P.O.box 124, S-22100

Online:2004-05-15 Published:2011-10-24

Abstract

Abstract: Autoxidation of (+)-catechin in three different solutions ( control solution;Tween-20-micellar solution; lecithin-liposomal dispersion) was monitored by HPLC. The rate of (+)-catechin oxidation was higher at pH4.5 than at pH3.5. Comparedwith the control, addition of Tween-20 (micellar structure) and lecithin (liposomal structure) significantly decreased the degra-dation of (+)-catechin. In the presence of lecithin (+)-catechin autoxidation was slower than in the presence of Tween-20.

Key words: catechin, micelles, liposomes, autoxidation

LIN Qin-Lu, Bjrn kesson, Bjrn Bergensthl. Influence of Amphiphilic Structures on Stability of (+)-Catechin[J]. FOOD SCIENCE, 2004, 25(5): 27-31.

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Influence of Amphiphilic Structures on Stability of (+)-Catechin

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