二氢杨梅素月桂酸酯在猪油中的抗氧化性研究(英文)  

The Antioxidation Activity of DMYL in Lard System

作　　者：李卫[1,2] 郑成[3] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院 [2]湖北工业大学化学与环境工程学院,湖北武汉430068 [3]广州大学生物与化学工程学院轻化系

出　　处：《食品科学》2005年第9期73-76,共4页Food Science

摘　　要：用月桂酰氯对二氢杨梅素的羟基进行酯化,合成了二氢杨梅素月桂酸酯。并对二氢杨梅素月桂酸酯结构进行了红外光谱表征。通过对二氢杨梅素及二氢杨梅素月桂酸酯在猪油中抗氧化性能比较试验,证实二氢杨梅素月桂酸酯能够持久、稳定地在猪油中发挥抗氧化作用,在猪油中的抗氧化能力比二氢杨梅素强,而二氢杨梅素在猪油氧化后期起到了促氧化作用。通过对二氢杨梅素月桂酸酯在猪油中不同添加量抗氧化试验,得出二氢杨梅素月桂酸酯在猪油中的最佳添加量为1.0mmol/L。Hydroxy in dihydromyricetin（DMY）was esterified with lauroyl chloride and dihydromyricetin laurate （DMYL） was synthesized in this investigation. The structure of DMYL was tested using infrared spectrogram. The antioxidation capability of DMYL for lard was found better than DMY after comparison between DMY and DMYL in lard system. DMY acted as stimulative for oxidation in lard during late period while DMYL stably continued the function of antioxidation in lard for longer time. The investigated optimal adding amount of DMYL for lard system is 1.0mmol/L through investigation antioxidation capability of DMYL with different amount.

关 键 词：二氢杨梅素 二氢杨梅素月桂酸酯 抗氧化作用 猪油 

分 类 号：TS202.3[轻工技术与工程—食品科学]