EGCG脂质体对葵花籽油氧化稳定性的影响

Effect of EGCG Liposomes on Oxidation Stability in Sunflower Oil

研究EGCG脂质体对葵花籽油氧化稳定性的影响。利用氧化稳定指数法评价不同浓度EGCG脂质体在葵花籽油中的抗氧化效果,并观察加入EGCG脂质体后对葵花籽油色泽、粘度、透明度等因素的影响。结果表明,EGCG脂质体的加入在一定程度上提升了葵花籽油的氧化稳定性,在葵花籽油中加入EGCG含量为200 mg/kg的脂质体相当于加入100 mg/kg的TBHQ的抗氧化效果;EGCG脂质体的加入会使葵花籽油的色差和粘度略微增加。

This paper studies the impact of EGCG liposomes on oxidative stability in sunflower oil. It evaluates the antioxidant effect of EGCG liposomes in sunflower oils througn oxidation stability index. Besides, it also observes the influence over the color, viscosity and transparency of the the sunflower oil by joining EGCG liposomes. The results show that to some extend, adding EGCG liposomes will improve the oxidative stability of sunflower oil. 200 mg/kg EGCG liposomes can produce the effect of 100 mg/kg TBHQ. Moreover, the adding will also slightly increase the chromatic abberation and viscosity.