番茄红素对食用油脂抗光敏氧化作用的研究_注  

Effects of Lycopene on Photosensitized Oxidation of Soybean Oil and Lard

作　　者：邱伟芬[1] 王娟[1] 徐文蕴[1] 

机构地区：[1]南京经济学院食工系,南京210003

出　　处：《中国粮油学报》2002年第3期14-17,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家留学基金科研资助项目

摘　　要：不同浓度的番茄红素加入豆油体系和猪油体系中 ,进行抗光敏氧化试验。在本试验条件下 ,2 0ppm剂量的番茄红素能有效地抑制豆油体系的光敏氧化作用 ,能使豆油的POV平均降低 31.78%;4、8、12、2 0ppm的番茄红素能使猪油的POV平均下降分别为 30 .76 %、2 9.15 %、4 1.4 2 %、5 2 .35 %。 2 0ppm的α -生育酚能增加番茄红素在猪油体系中的抗光敏氧化效果 ,但对豆油的抗光敏效果没有作用 ,也不能增加番茄红素在豆油体系中的抗光敏氧化效果。 75ppm的柠檬酸能增加番茄红素在猪油体系中的抗光敏氧化效果 ,可作为番茄红素抗光敏氧化的增效剂 ,但柠檬酸不能提高豆油中番茄红素的抗光敏氧化能力。The effects of lycopene with different concentrations on the photooxidation of soybean oil and lard were studied.20 ppm lycopene inhibited the photooxidation of soybean oil effectively.The average peroxide value(POV)of soybean oil deceased by 31.78%.4ppm,8ppm,ppm,12ppm and 20ppm lycopene deceased the average POV of lard by 30.76%,29.15%,41.42% and 52.35% respectively.Synergistic effects of α-tocopherol and citric acid were also determined.25 ppm α-tocopherol enhanced the antioxidative effect of lycopene on lard but no effect on soybean oil.75ppm citric acid enhanced the antioxidant effect of lycopene on lard.Thus citric acid could be used as a synergist for the lycopene in lard,but not for the lycopene in soybean oil.

关 键 词：番茄红素 食用油脂 抗光敏氧化作用 Α-生育酚 柠檬酸 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]