蔗糖酯对菜籽油抗氧化作用及其体外抗氧化特性的研究

Antioxidation of Sucrose Esters on Rapeseed Oil and Its Antioxidant Properties in Vitro

本实验采用Schaal烘箱法和Rancimat油脂氧化稳定性测定仪研究了在不同添加量(0.1%、0.2%、0.3%、0.4%)条件下,蔗糖脂肪酸单酯、蔗糖脂肪酸二酯和蔗糖脂肪酸三酯对菜籽油储藏过程中氧化稳定性的影响;并采用ABTS自由基清除、Fe2+螯合和Cu2+还原这3种体外抗氧化方法,研究了3种蔗糖酯的体外抗氧化活性。研究结果表明,3种蔗糖酯对菜籽油均有一定的抗氧化能力,能显著减缓储藏过程中过氧化值的升高,延长氧化诱导时间(P<0.05),其中添加0.4%蔗糖脂肪酸三酯的油样的过氧化值增量比对照油样降低68.5%,氧化诱导时间比对照油样延长1.2倍;3种体外抗氧化方法中,3种蔗糖酯均表现出不同程度的抗氧化能力,其中蔗糖脂肪酸三酯在ABTS自由基清除能力方面相对最强,清除率可高达27.5%;蔗糖脂肪酸二酯在Fe2+螯合能力和Cu2+还原能力方面相对最强,分别可高达64.0%和242.0μmol/L VE当量。

In this paper, the effects of sucrose fatty acid monoesters, sucrose fatty acid diesters and sucrose fatty acid triesters on the oxidative stability of rapeseed oil in storage process with different adding amount(0.1%, 0.2%, 0.3%, and 0.4%) were studied by means of Schaal oven and Rancimat oil oxidation stability tester. Plus, the antioxidant activities in vitro of these sucrose esters were studied by means of ABTS radical scavenging, Fe2+ chelation and Cu2+ reduction. The research results showed that these sucrose esters could significantly slow down the rise of rapeseed oil’s peroxide value and prolong the oxidation induction time(P<0.05). The peroxide value increment of the oil sample with 0.4% sucrose fatty acid triester was 68.5% lower and the oxidation induction time was 1.2 times longer than the control sample. Among three in vitro antioxidant methods, sucrose fatty acid triesters had the strongest ABTS radical scavenging ability(27.5%);Sucrose fatty acid diesters had the strongest Fe2+ chelation and Cu2+ reduction capacity, which was as high as 64.0% and 242.0 μmol/L VE equivalent, respectively.