茶多酚磷脂复合物的制备和抗氧化性能检测方法的探究-食品科学专业论文.docxVIP

ABSTRACT Tea extract which contains tea polyphenols as the active ingredient, has a unique antioxidant and anti-lipid peroxidation performance. As tea polyphenols with polyphenol hydroxyl which is large polar substances, soluble in water, difficult to dissolve oil, it restricted the use in oil products and to play a good role in physiological activity. In addition, as tea polyphenols have a strong bitter taste and isn’t stable in process, particularly in the alkaline environment, easily oxidized, and lose its unique anti-oxidation, restricted their widely use in food process. Furthermore, due to its strong water-soluble, tea polyphenols is difficult in vivo absorption and utilization, and greatly reduces its unique activity bioavailability. Phospholipids are the basic ingredients of the cell membrane, nuclear membrane and the lipid membrane in animal and plant cells, and also the composition of nerve cells. It can protect and increase the nutrition of the nerve cells and speed up delivery of its exciting role, and can repair damaged brain cells and nerve ensheathing cells. Natural active ingredients of natural phospholipid complex which compound the natural active ingredient with phospholipid in certain conditions can effectively improve its vivo absorption and significantly improve its bioavailability. Through the tea extract embedded phospholipid, it changes the physical and chemical properties of tea extract and maintains or enhances their oxidation resistance in different environment. So it expands the application of tea extracts and enhances the role in some environment. Because the damage of lipid peroxidization is becoming more and more known, chemiluminescence analysis is valued day by day as an important measurement of lipid peroxidization. There are two objectives of the experiment. The first aim is to establish a fairly stable emulsified system of chemiluminescence analysis. The second purpose is to investigate the properties of a few antioxidants. Two i