油茶籽多酚对茶油的抗氧化性的研究  

Study on the antioxidant activity of polyphenols from seed of Camellia oliefera to camellia oil

作　　者：袁英姿[1] 曹清明[1] 钟海雁[1] 龙奇志[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410001

出　　处：《食品工业科技》2009年第6期103-105,共3页Science and Technology of Food Industry

基　　金：湖南省教育厅重点项目(08A86);国家自然基金(30571521);中澳特别基金(30711120367/CH060164)

摘　　要：采用甲醇作为溶剂提取油茶籽中的油茶籽多酚,并以茶油为底物,研究了油茶籽多酚对茶油的抗氧化作用。结果表明,油茶籽多酚对茶油有很强的抗氧化作用;单甘酯是油茶籽多酚-茶油分散体系的一种优良的乳化剂,有助于提高油茶籽多酚的抗氧化性,随着油茶籽多酚的添加量增大,对茶油的抗氧化性也进一步增强;油茶多酚的抗氧化效果不及BHT,但与抗坏血酸协同使用时,效果要优于BHT。In this paper,methanol was used as solvent to extract polyphenols from seeds of camellia oliefera, and the antioxidant activity of potyphenols of camellia seeds extract to camellia oil was identified. The results indicated that polyphenols from seeds of camellia oliefera had remarkable oxidative stability. Monoglyceride was a kind of ideal emulsifier in potyphenols and camellia oil mixture, and it could improve antioxidant activity of polyphenols. Antioxidant activity of polyphenols could be improved with more addition of extract. Antioxidant activity of polyphenols was not as good as BHT.But it was better than BHT when polyphenols was used with BHT.

关 键 词：油茶籽 多酚 茶油 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]