酶法制备乙酰化EGCG在油脂中的抗氧化性能研究  

Antioxidant capability of lipase-catalyzed acetylated EGCG on edible oils

作　　者：朱松[1,2] 娄在祥[1] 马朝阳[1] 李哲[1] 王洪新[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2013年第14期94-98,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31071601);国家科技支撑计划课题(2012BAD33B05)

摘　　要：通过非水相脂肪酶催化作用,表没食子儿茶素没食子酸酯(EGCG)与乙酸乙烯酯反应制备得到乙酰化EGCG。研究了乙酰化EGCG在不同温度下油脂中的溶解性能,采用测色色差计比较不同添加量乙酰化EGCG对植物油色泽和亮度的影响。采用过氧化值法(POV)和Rancimat仪方法考察并比较了乙酰化EGCG、未改性EGCG、2,6-二特丁基对甲酚(BHT)、叔丁基对苯二酚(TBHQ)在不同油脂油中的抗氧化性能。结果表明,乙酰化EGCG在油脂中具有良好的溶解性,在添加量同为200mg/kg时,乙酰化EGCG在油脂中的抗氧化活性要高于未改性EGCG、BHT,略低于TBHQ。（ - ） - Epigallocatechin- 3- O- gallate （ EGCG ） acetylated derivatives were prepared by enzymatic acylation with vinyl acetate,catalyzed by lipase. The solubility of acetylated EGCG at different temperatures was studied,and the effect of acetylated EGCG on the color and brightness of plant oil was also evaluated through Color Difference Detecter method. Furthermore,the antioxidative effects of acetylated EGCG,EGCG, butylated hydroxytoluene（BHT）,tert-butyl hydroquinone（TBHQ）on edible oils were evaluated and compared by POV values and Rancimat apparatus. The results showed that the solubility of acetylated EGCG in edible oils was significantly improved by modification, And the antioxidative capability of acetylated EGCG in edible oils was superior to that of EGCG and BHT, but slightly inferior to that of TBHQ.

关 键 词：表没食子儿茶素没食子酸酯 乙酰化 油脂 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]