番茄红素茶油制备工艺及抗氧化性质研究  

Preparation and antioxidant property of oil-tea camellia seed oil added with lycopene

作　　者：江丽[1] 杜先锋[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国油脂》2014年第9期10-13,共4页China Oils and Fats

基　　金："十一五"国家科技支撑项目(2009BADB1B10)

摘　　要：对番茄红素茶油制备工艺以及采用油脂氧化稳定指数(OSI)对茶油中添加番茄红素和其他抗氧化剂的作用效果进行了研究。在单因素试验的基础上,研究番茄红素添加量、溶解时间、溶解温度对番茄红素茶油中番茄红素质量浓度的影响,以番茄红素质量浓度作为响应值进行响应面分析。确定的最佳工艺条件为:25 g茶油中番茄红素添加量26 mg(0.104%),溶解时间8 h,溶解温度63℃。在最佳条件下,茶油中番茄红素质量浓度达30.26μg/mL,与预测值相差不大。研究表明,0.104%番茄红素对茶油具有较好的抗氧化作用,其抗氧化能力低于0.02%TBHQ,与0.02%PG抗氧化能力相当。The preparation process of oil-tea camellia seed oil added with lycopene and the effects of ly-copene and other antioxidants on the oxidative stability index （ OSI ） of oil -tea camellia seed oil were studied. The influences of lycopene dosage,dissolution time,dissolution temperature on the mass concen-tration of lycopene in oil-tea camellia seed oil added with lycopene were studied by single factor experi-ment. With mass concentration of lycopene as response value, the optimal process conditions were ob-tained by response surface methodology as follows：25 g of oil-tea camellia seed oil,lycopene dosage 26 mg（0. 104%）,dissolution time 8 h,dissolution temperature 63℃. Under these conditions,the mass con-centration of lycopene in oil-tea camellia seed oil reached 30. 26 μg/mL,which was close to the predic-ted value. The study showed that 0. 104% of lycopene had good antioxidant effect on oil-tea camellia seed oil,and its antioxidant capacity was lower than that of 0. 02%TBHQ and similar to that of 0. 02%PG.

关 键 词：番茄红素 茶油 氧化稳定指数 番茄红素质量浓度 抗氧化作用 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]