茶多酚对菜籽色拉油的抗氧化作用研究

STUDY ON ANTI-OXIDATION OF TEA POLYPHENOLS FOR RAPE SALAD OIL

在菜籽色拉油中添加TP ,VitE及TP +CA ,对油脂的POV和AV进行测定 ,结果表明 ,三者均有抑制色拉油POV和AV升高的作用。 0 .0 1 %～ 0 .0 4%TP ,0 .0 1 %～ 0 .0 4%VitE及 0 .0 1 %～ 0 .0 4%TP +CA(0 .0 1 % )对油脂POV的降低率依次为 2 8.4%～ 39.0 % ,0～ 39.4%及 5 0 .4%～ 71 .6 % ,而对AV的降低率则依次为 0～ 1 3.5 % ,5 .4%～ 1 0 .8%及 3.0 %～ 7.4%。在相同用量下 ,TP抗氧化能力优于VitE 。

In a preservation experiment, TP ( Tea polyphenols ), vitamin E or TP+CA (citric acid) were added to rape salad oil before POV (peroxide value) and AV (acid value) in it were determined. The results indicated that all the 3 treatments significantly inhibited the rise of POV and AV in the oil, the inhibiting rate of TP (0.01%～0.04%), Vit E (0.01%～0.04%) and TP (0.01%)+CA (0.01%) being 28.4%～39.0%, 0%～39.4% and 50.4%～71.6% for POV, and 0%～13.5%, 5.4%～10.8% and 3.0%～7.4% for AV, respectively. With similar concentration, TP had higher anti-oxidation effect than Vit E, and the addition of CA to TP had a significant synergistic effect.