莲原花青素在油脂体系中的抗氧化作用.pdfVIP

中国农业科学 2010,43(10): Scientia Agricultura Sinica 莲原花青素在油脂体系中的抗氧化作用 禹华娟，孙智达，谢笔钧 （华中农业大学食品科技学院，武汉 430070 ） 摘要：【目的】研究莲原花青素在油脂体系中的抗氧化作用，为开发新型健康的天然食品抗氧化剂提供理论 依据。【方法】通过添加不同浓度的原花青素以及将原花青素和卵磷脂等抗氧化剂复配，研究原花青素在油酸和各 类动植物油脂中的抗氧化作用。采用亚油酸氧化体系表征原花青素对脂肪氧合酶活性的抑制。【结果】原花青素对 油酸和动植物油脂均显示不同程度的抗氧化效果，对试验所用的油脂抗氧化效果依次为：茶籽油＞猪油＞棉籽油 ＞豆油，其中茶籽油的氧化诱导期延长了 2.2 倍；并且卵磷脂和维生素 E 对原花青素有很好的增效作用，尤其与 维生素E的复配，能将油酸的诱导期延长14.7倍，猪油的诱导期延长3.6倍。在抑制脂肪氧合酶活性方面，原花 青素与茶多酚有着相同的效果。【结论】原花青素对油脂体系有着优良的抗氧化作用，对油脂氧化抑制效果显著。 关键词：莲原花青素;抗氧化;油酸;动植物油脂;脂肪氧合酶 Antioxidation Role of Procyanidins from Lotus Seedpod in Oils YU Hua-juan, SUN Zhi-da, XIE Bi-jun (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070) Abstract: 【Objective 】 The antioxidation of procyanidins from seedpod of lotus(LSPC) in oils and fats was studied in order to offer a theoretial basis for the development of natural and healthy antioxidant. 【Method 】 Add some different concentrations of LSPC or make LSPC combinations with lecithin or vitamin E in oils and fats to investigate the antioxidation of LSPC in oleic acid and animal oils and vegetable oils. The system of linoleic acid was used to show the inhibitor of LSPC to lipoxygenase. 【Result 】 LSPC had different antioxidant effects on animal oils and vegetable oils: tea oil ＞lard oil ＞cotton oil ＞bean oil. It can prolong the induction period of tea oil for 2.2 times. Lecithin and vitamin E had excellent synergetic effecton LSPC. Especially when combied with vitamin E, it could prolong the induction period of oleic acid for 14.7 times, and prolong the induction period of lard oil for 3.6 times. LSPC had the same effects with tea polyphenol in inhibition of the activity of lipoxygenase. 【Conclusion 】 LSPC has excellent antioxid