脂溶性茶多酚对火麻仁油的抗氧化作用研究  

Study on Antioxidation of Liposoluble Tea Polyphenols in Hemp Seed Oil

作　　者：余琼瑶[1] 李凤娟[1] 杨贤强[1] 何普明[1] 

机构地区：[1]浙江大学茶叶研究所,杭州310058

出　　处：《中国粮油学报》2012年第1期66-69,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：以过氧化值(POV)作为油脂氧化程度的评价指标,采用Schaal烘箱法,研究天然抗氧化剂脂溶性茶多酚(LTP)在火麻仁油中的抗氧化作用,并比较LTP与合成抗氧化剂叔丁基对苯二酚(TBHQ)、二丁基羟基甲苯(BHT)在火麻仁油中的抗氧化效果。结果表明:LTP在火麻仁油中具有良好的抗氧化作用,且抗氧化效果与添加量有关,最适添加量为100 mg/kg。在相同添加浓度(100 mg/kg)条件下,经7 d 60℃强化氧化后,LTP、TBHQ及BHT对火麻仁油过氧化值抑制率分别为50.9%,75.7%和11.2%。The peroxide value （POV） was taken as the evaluation index for the degree of oxidation of the oil and fat. Then, the Schaal oven method was adopted to research the antioxidative effects of liposoluble tea polyphenols （LTP） in hemp seed oil. Then, the antioxidative effects of LTP and synthetic antioxidant, including tert - butylhydro- quinone（TBHQ） and butylated hydroxytoluene （BHT） , were compared in the hemp seed oil. The results revealed that LTP displayed an excellent antioxidant activity in the hemp seed oil and the effect depended on its additive amounts. The most suitable addition was 100 mg/kg. Under the condition of the same additive concentration（ 100 mg/kg） ,the inhibition rates of LTP, TBHQ and BHT on peroxide numbers of the hemp seed oil were respectively 50.9% ,75.7% and 11.2%.

关 键 词：脂溶性茶多酚 火麻仁油 过氧化值 

分 类 号：TS202.3[轻工技术与工程—食品科学]