茶多酚对脱脂豆粕膜性能及抗氧化性的影响  

Effect of tea polyphenols on the properties and antioxidant activity of defatted soybean meal films

作　　者：孙琳琳[1] 田波[1] 岳莹[1] 王一潇 管勇佳[1] 陈晓梅 王婷 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2018年第2期234-239,共6页Science and Technology of Food Industry

摘　　要：将具有抗氧化作用的天然茶多酚添加到由脱脂豆粕为原料制备的成膜液中,制成茶多酚-脱脂豆粕复合膜,对其抗拉强度、水蒸气透过系数、二氧化碳透过率进行测试。同时对成膜液的抗氧化性及还原性进行测定,并将茶多酚脱脂豆粕复合成膜液涂抹于苹果果肉表面,测试其褐变指数。结果表明,添加0.2%茶多酚所制得的膜的水蒸气透过系数降低18.49%,CO_2透过率降低了43.10%,抗拉强度提高了15.69%。茶多酚的加入增加了成膜液DPPH自由基清除率,同时增加了成膜液的Fe^(3+)还原力。茶多酚脱脂豆粕复合涂膜液延缓了苹果切片的褐变程度,可以起到抗氧化作用。The natural tea polyphenols （TP）with antioxidant function were added to the fihn-forming solution prepared by defatted soybean meal（DSM） .The tensile strength,water vapor permeability and carbondioxide permeability were tested.At the same time,the antioxidation and reducibility of the film-forming solution were measured.The TP-DSM fihn-forming solution was used to coat apple surface in order to test the browning index.The addition of tea polyphenols significantly increased the TP-DSMF tensile strength by 15.69% and water vapor permeability decreased by 18.49% .The carbon dioxide permeability was reduced 43.10% than the fihn which was prepared by defatted soybean meal dry basis.The DPPH free radical scavenging and Ferric reducing antioxidant power had been developed by addition of the tea polyphenols.The TP-DSM film-forming so]ution had taken effect as an antioxidant role which could make the browning degree of the apple slices slow down.

关 键 词：茶多酚 脱脂豆粕 抗氧化膜 力学性质 阻隔性质 褐变指数 

分 类 号：TS201.1[轻工技术与工程—食品科学]