表没食子儿茶素没食子酸酯在食品体系中的抗氧化作用研究

Study on antioxidation with EGCG in the food system

目的:考察表没食子儿茶素没食子酸酯在食品体系中的抗氧化能力。方法:以高脂肪含量的压缩饼干为载体,通过添加不同浓度的EGCG,考察其抗氧化能力及与VE和BHA抗氧化能力的大小,并考察EGCG分别与VE和柠檬酸之间的协同作用。结果:EGCG在食品体系中的抗氧化能力优于VE和BHA,且在压缩饼干中的最佳添加量为200mg/kg,与VE和柠檬酸均有协同增效作用。结论:EGCG在食品体系的应用中能够发挥其较强的抗氧化能力。

Objective：To study the antioxidant capacity of EGCG in the food system.Methods：The antioxidant capacity of EGCG by adding it to the hardtack which with high fat was investigated,and the antioxidant capacities among EGCG,VE,BHA were compared,also including the synergy effects of EGCG respectively with VE and citric acid.Results：The antioxidant capacity of EGCG in the food system was better than VE and BHA,and the best concentration was 200mg/kg in the hardtack.The VE and citric acid can increase the antioxidant capacity of EGCG.Conclusion：EGCG can play its strong antioxidant capacity in the food system.