陈魏酸衍生物对食用油脂抗氧化性能的研究

Antioxidative activity of ferulic acid and its derivatives on edible oil

采用化学及生物催化的方法合成几种具有生理活性的阿魏酸衍生物。以过氧化值(POV)为指标研究不同阿魏酸衍生物对猪油及花生油的抗氧化性能。结果表明,阿魏酸衍生物对猪油和花生油都具有一定的抗氧化作用,在这些衍生物中阿魏酸双甘酯效果最好且存在剂量效应关系；添加了阿魏酸双甘酯的猪油和花生油在20℃条件下保存,其货架保存期分别可从114d延长至300d；81d延长至258d。

Antioxidation activity of ferulic acid and its derivatives on edible oil was studied by using peroxide value （POV） as the index with ovenstorage test. The advantages of ferulic acid derivatives were that they have both anti - oxidative ability and functional physiological activity, Different ferulate derivatives were obtained by chemical and biochemical methods and had obvious differences. Ferulyl diolein, which was synthesized by lipase catalysis, had the optimal antioxidant activity among all ferulic derivatives and its effect was enhanced with the increasing amount. The effect of 0.08% ferulyl diolein was obviously better than BHT. When ferulyl diolein was used in lard or peanut oil, the shelf life of them could be prolonged to 300 days or 258 days at 20℃, respectively, This research may provide reference for the develooment of novel, multi-functional additives,