有机酸对菜籽色拉油中茶多酚抗氧化作用的影响

INFLUENCE OF SOME ORGANIC ACIDS ON ANTI-OXIDATION OF TEA-POPLYPHENOLS IN RAOE SALAD OIL

在添加TP的菜籽色拉油中加入有机酸CA ,MA及AA ,对油脂的AV及POV进行测定。结果表明 ,在添加TP的油样中加入有机酸可有效阻遏贮放中油脂AV及POV的升高。 0 .0 1%～ 0 .0 3 %的CA ,MA及AA对添加TP油样AV的降低率依次为 2 1.0 9%～ 2 4 .84 % ,19.4 2 %～ 2 0 .0 4 %及 2 7.3 5 %～ 2 8.81% ,大大高于单纯添加TP 9.4 0 %的降低率 ;而对油脂POV的降低率则依次为 66.4 8%～ 69.2 7% ,61.2 6%～ 61.67%以及 64.5 5 %～ 66.0 5 % ,高于单纯TP处理60 .67%的降低率。表明在TP中添加有机酸对TP抗氧化活性有明显的增效作用 ,CA和AA的增效效果优于MA。

In a preservation experiment, TP (tea polyphenols), TP + CA (citric acid), TP + MA (malic acid) and TP + AA (ascorbic acid) were added to rape salad oil before AV (acid value) and POV (peroxidation value) in it were determined. The results indicated that the addition of organic acids to the rape salad oil significantly inhibited the rise of AV and POV in the oil, the inhibiting rate of adding CA, MA and AA at a dosage of 0.01%～0.03% being 21.09%～24.84%, 19.42%～20.04% and 27.35%～28.81% respectively for AV and 66.48%～ 69.27% , 61.26%～61.67% and 64.55%～66.05% for POV, greatly higher than the treatment of addition of TP alone, whose inhibiting rate was 9.40% for AV and 60.67% for POV. Such results suggest that the addition of CA, MA or AA to TP had a significant synergistic effect on the anti-oxidation of TP.