摘要
以过氧化值和酸值作为油脂的评价指标,探讨温度、光线对茶油稳定性的影响;采用Schaal烘箱法(62±1)℃,以POV含量为指标,结合固相萃取-高效液相色谱法研究多酚类物质(没食子酸、3,4-二羟基苯乙酸、槲皮素)对茶油的抗氧化性能。结果表明:高温和光照都可以显著加速茶油氧化,降低茶油的稳定性;多酚类物质可以提高茶油的稳定性,其抗氧化能力随加入量增大而增强,其中3,4-二羟基苯乙酸>槲皮素>没食子酸。
The effects of temperature and light on the oxidation of ca- mellia oil were investigated by the peroxide value and acid value as the index. The polyphenol（Gallic acid, 3, 4 dihydroxy phenylacetic acid, Quercetin）were tested for their antioxidation properties in ca mellia oil by Schaal oven storage （62 ℃ ± 1 ℃ ） according to peroxide value,respectively,The polyphenols were determined SPE--HPLC. The results showed that the oxidative reactions of camellia oil could be significantly accelerated by high temperature and illumination. Polyphenol can improve the oxidation stability of camellia oil, An- tioxidation activity of them could be improved with more addition of extract. The effect order was 3, 4-dihydroxy phenylacetic acid^quer- cetin〉gallic acid.
出处
《食品与机械》
CSCD
北大核心
2013年第1期173-176,共4页
Food and Machinery
基金
国家自然科学基金(编号:31070612)
