天然抗氧化剂对香菇菌汤中油脂的抗氧化作用  

Studies on the Antioxidative Effects of Natural Antioxidants on the Lipid in Shiitake Soup

作　　者：王英[1] 朱科学[1] 彭伟[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2011年第5期668-674,共7页Journal of Food Science and Biotechnology

基　　金：国家"十一五"科技支撑计划项目(2008BADA1B05)

摘　　要：对茶多酚、番茄红素、维生素E、迷迭香水溶性提取物和鼠尾草酸等几种天然抗氧化剂,在O/W型香菇菌汤中对油脂的抗氧化作用规律进行了研究。主要对油脂的一级氧化产物(氢过氧化物)和二级氧化产物(丙二醛)的含量进行了测定。结果表明:番茄红素、维生素E和鼠尾草酸对抑制菌汤中油脂的一级氧化均无明显效果,其中维生素E具有较强的促进一级氧化产物的生成作用。在菌汤中油脂二级氧化上,三者均能有效抑制氢过氧化物分解成小分子醛酮酸。而茶多酚、迷迭香水溶性提取物则没有抑制或促进菌汤中油脂的一级氧化和二级氧化。从结果来看,在香菇菌汤体系中,番茄红素、维生素E和鼠尾草酸比茶多酚、迷迭香水溶性提取物具有更好的抗油脂氧化效果。The antioxidative effects of several natural antioxidants were studied on the lipid in tile O/W shiitake soup, such as tea polyphenol, lycopene, vitamin E, rosemary water-soluble extracts and carnosic acid respectively. The peroxide value and thiobarbituric acid reactive substances were determined. The results indicated that lycopene, vitamin E and carnosic acid do not inhibit the production of the hydroperoxides. Particularly, vitamin E significantly promoted the production of the hydroperoxides. They can inhibit the decomposition of hydroperoxides into aldehydes, ketones and so on, while tea polyphenols and rosemary water-soluble extracts cannot inhibit or promote oxidation, including the primary and secondary oxidation of lipid. The present results had shown that lycopene, vitamin E and carnosic acid were more effective than tea polyphenols and rosemary water-soluble extracts on the antioxidation of lipid in the shiitake soup.

关 键 词：天然抗氧化剂 香菇菌汤 抗氧化 乳状液 

分 类 号：TS201.2[轻工技术与工程—食品科学]