Vc缩醛和异Vc缩醛对茶籽油的抗氧化性研究  

ANTIOXIDATION ACTIVITY OF L-ASCORBYL AND D-ISOASCORBYL ACETALS ON TEA SEED OIL

作　　者：余衍文[1] 郑大贵[2] 朱华龙[2] 

机构地区：[1]南昌大学化学系,江西南昌330031 [2]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

出　　处：《食品研究与开发》2008年第8期9-11,共3页Food Research and Development

基　　金：江西省普通高校重点实验室科技计划项目(赣教技字[2006]302号)

摘　　要：参照我国规定的有关抗氧化剂在食用油脂中的最高允许浓度,分别将辛醛VC缩醛、辛醛异VC缩醛、月桂醛VC缩醛和月桂醛异VC缩醛等抗氧化剂加入到新鲜茶籽油中,在60℃下进行抗氧化试验。过氧化值(POV)数据表明,缩醛化后的VC、异VC具有更好的抗氧化性;碳链长的缩醛比碳链短的缩醛具有更好的抗氧化性;异VC缩醛比相应的VC缩醛具有更好的抗氧化性;月桂醛VC缩醛和月桂醛异VC缩醛的抗氧化性均比PG好,但比TBHQ稍差。The antioxidation activity of L-ascorbyl and D-isoascorbyl acetals on fresh tea seed oil was evaluated by peroxide value （POV） determination. The POV data showed that both L-ascorbyl and D-isoascorbyl acetals had definite antioxidant effects on tea seed oil. The antioxidation activity of the acetals became better as the carbon chain of the acetals became longer. The antioxidation activity of D-isoascorbyl acetals was higher than that of the corresponding L-isoascorbyl acetals. The antioxidation activity of all the tested acetals was stronger than that of PG, but weaker than that of TBHQ, when their amount was respectively added in fresh tea seed oil according to the maximum allowed concentration as food additives in China.

关 键 词：辛醛 月桂醛 VC 异VC 缩醛 过氧化值 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]