阿魏酸、根皮素和水溶性VE的抗氧化协同效应及其配方优化  

Synergistic Effect and Formulation Optimization of Three Antioxidant Food Factors

作　　者：孙玥[1] 余燕影[1] 曹树稳[1,2] 

机构地区：[1]南昌大学理学院,江西南昌330031 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2012年第3期33-38,共6页Food Science

基　　金：食品科学与技术国家重点实验室自由探索项目(SKLF-TS-200914)

摘　　要：采用等效面分析法对抗氧化剂配方阿魏酸、根皮素和水溶性VE清除DPPH自由基能力、还原Fe3+能力及清除ABTS+.能力进行协同性分析,结果表明:随配方中各成分含量不同则呈现出协同、拮抗和相加效应;以归一值(OD值)作为整体效应评价指标并采用响应面优化法(RSM法)进行配方优化,优化模型显示,综合效应最优配方为:阿魏酸34.9%、根皮素35.1%、水溶性VE 30%。In this work, equivalent surface analysis was used to evaluate the synergistic effect of a new antioxidant formula containing ferulic acid, phloretin and soluble vitamin E on DPPH radical scavenging activity, Fe3＋ reducing power and ABTS radical scavenging activity. The results indicated different mixing ratios of the antioxidant factors exhibited a synergistic, antagonistic, or additive effect to some extent. In this study, response surface methodology （RSM） was adopted for optimizing the formulation of the antioxidant factors to achieve the highest OD （overall desirability） value. The optimal formulation consisted of 34.9% ferulic acid, 35.1% phloretin and 30% soluble vitamin E.

关 键 词：阿魏酸 根皮素 水溶性VE 抗氧化 等效面分析 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]