异VC饱和脂肪酸酯在菜籽油中的抗氧化性能  

Antioxidation Activity of Saturated Acyl D-Isoascorbates in Rapeseed Oil

作　　者：叶红德[1] 郑大贵[1] 余衍文[2] 刘锋[1] 吴涛[1] 

机构地区：[1]上饶师范学院江西省普通高校应用有机化学重点实验室,江西上饶334001 [2]南昌大学化学系,江西南昌330047

出　　处：《食品科学》2008年第1期83-85,共3页Food Science

基　　金：江西省普通高校重点实验室科技计划项目(赣教技字[2005]301号)

摘　　要：将合成的异VC癸酸酯、月桂酸酯、豆蔻酸酯、棕榈酸酯、硬脂酸酯应用于新鲜菜籽油中进行强氧化试验,通过测定POV值,评价了它们的抗氧化性能。结果表明:不同异VC酯的抗氧化性能只与菜籽油中异VC的相对含量有关;异VC酯的抗氧化性能表现出明显的剂效关系;参照中国规定的最高允许浓度分别添加各种抗氧化剂,异VC豆蔻酸酯的抗氧化性能比VC豆蔻酸酯、PG和BHT更好。The antioxidation activity of D-isoascorbyl caprate, laurate, myristat, palmitate and stearate in fresh rapeseed oil is evaluated by peroxide value （POV） determination. The results showed that the antioxidation activity of different acyl D- isoascorbate is only in proportion to relative content of D-isoascorbic acid fraction in rapeseed oil. For each tested D-isoascorbate, the antioxidation activity exhibits signifcant dose-effect relationship. The antioxidation activity of D-isoascorbyl myristate is better than that of L-ascorbyl myristate,PG and BHT, when their amount is respectively added according to the maximum concentration allowed as food additives in China.

关 键 词：异VC饱和脂肪酸酯 异VC豆蔻酸酯 VC豆蔻酸酯 抗氧化性能 

分 类 号：TS202.3[轻工技术与工程—食品科学]