维生素E、维生素C和BHT对大豆磷脂脂质体的抗氧化作用  

ANTIOXIDATION EFFECTS OF VITAMIN E,VITAMIN C AND BHT ON THE SOYBEAN PHOSPHOLIPID LIPOSOME

作　　者：穆筱梅[1] 钟振声[2] 

机构地区：[1]仲恺农业技术学院化学与化工系,广州510225 [2]华南理工大学化学学院,广州510640

出　　处：《大豆科学》2006年第4期434-437,共4页Soybean Science

基　　金：广东省科技攻关项目(2KM02801G)

摘　　要：用共轭二烯法和硫代巴比妥酸法,研究了维生素E对大豆磷脂脂质体的抗氧化作用,以及维生素C和BHT对维生素E抗氧化作用的影响.结果表明,维生素E可抑制大豆磷脂脂质体的氧化,其抑制作用随着加入量的增加而增强。维生素C和BHT对维生素E的抗氧化作用具有明显的协同作用,BHT的协同作用强于维生素C。因此以大豆磷脂为原料制备脂质体的最佳抗氧化剂是维生素E和BHT,最佳用量是x(维生素E)=5%,x(BHT)=4%。The antioxidation effects of Vitamin E on the soybean phospholipid liposome were systemic investigated by measured conjugated diene and the formation of thiobarbituric acid. The influence of Vitamin C and BHT on the effects of VE were also studied. The results showed that the oxidation of soybean phospholipid liposome was inhibited by Vitamin E. The inhibition period was prolonged with the increase amount of VE. BHT and VC had synergic effect on the antioxidation of VE, but BHT was better than Vc. So the best antioxidants of soybean phospholipid liposome were VZ and BHT, the amount of them were x （VE） =5%, x（BHT）=4%.

关 键 词：维生素E 维生素C BHT 大豆磷脂 脂质体 抗氧化剂 

分 类 号：S565.1[农业科学—作物学]