多酚在加热条件下对茶油脂肪酸和甘三酯的影响  

Effect of polyphenols on camellia oil fatty acid and triglyceride under heating conditions

作　　者：熊颖 李亚茹 钟海雁[1] 龙奇志[1] XIONG Ying;LI Yaru;ZHONG Haiyan;LONG Qizhi(College of Food Science&Engineering,Central South University of Forestry&Technology,Changsha 410004,Hunan,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《中南林业科技大学学报》2020年第7期127-134,共8页Journal of Central South University of Forestry & Technology

基　　金：湖南省自然科学基金项目(2018JJ2674)。

摘　　要：【目的】探究在高温加热的条件下,外源性多酚的添加对茶油p-茴香胺值以及脂肪酸和甘三酯变化的影响。【方法】在茶油中添加了5种不同种类多酚并在180℃条件下分别加热0、6、12、18、24 h,通过测定p-茴香胺值和脂肪酸以及甘三酯的变化对比了在高温条件下多酚对茶油氧化稳定性的影响。【结果】当加热时间达到24 h时,对照组茶油的p-茴香胺值的增加量高达26.56,而添加没食子酸、没食子酸丙酯、槲皮素、3,4-二羟基苯乙酸和儿茶素的组别分别只增加了5.40、0.98、8.60、3.66、9.01。在加热24 h后,对照组的不饱和脂肪酸损失率为15.33%,添加没食子酸、没食子酸丙酯、槲皮素、3,4-二羟基苯乙酸和儿茶素的组别分别下降了8.41%、8.15%、10.96%、9.79%和13.58%,对照组的总甘三酯含量降低了18.11%,而添加没食子酸、没食子酸丙酯、槲皮素、3,4-二羟基苯乙酸和儿茶素的茶油总甘三酯分别降低了8.35%、8.13%、12.05%、10.03%和14.26%,此外多酚的存在对加热条件下不同种类甘三酯的衰减也具有一定的抑制作用。【结论】多酚在高温条件下对茶油p-茴香胺值的升高有明显的抑制作用,茶油在高温条件下随着加热时间的延长,不饱和脂肪酸和甘三酯含量均会有所下降,多酚的加入能明显降低茶油在加热过程中脂肪酸和甘三酯的损失。【Objective】To investigate the effect of the addition of polyphenols on the p-AV of camellia oil and the changes in fatty acids and triglycerides under high temperature heating conditions.【Method】Five different types of polyphenols were added to camellia oil and heated at 180℃for 0,6,12,18,and 24 h,respectively.The effects of polyphenols on the oxidation stability of camellia oil under high temperature conditions were compared by measuring the changes of p-AV,fatty acid and triglyceride.【Result】When the heating time reached 24 hours,the increase of p-AV in the control group was 26.56.However,the groups with gallic acid,propyl gallate,quercetin,3,4-dihydroxyphenylacetic acid and catechin increased only 5.40,0.98,8.60,3.66 and 9.01,respectively.The results also showed that after 24 hours heating,the loss rate of unsaturated fatty acid of the control group is15.33%,while the groups with gallic acid,propyl gallate,quercetin,3,4-dihydroxyphenylacetic acid,catechin in camellia oil are 8.41%,8.15%,10.96%,9.79%,13.58%.In addition,the loss rate of total triacylglycerol of the control group is18.11%,and the groups with gallic acid,propyl gallate,quercetin,3,4-dihydroxyphenylacetic acid,catechin decreased by 8.35%,8.13%,12.05%,10.03%,14.26%,respectively.In addition,the existence of polyphenols can also inhibit the decay of different kinds of triglycerides under heating conditions.【Conclusion】Polyphenols have a significant inhibitory effect on the increase of p-AV in camellia oil under high temperature conditions.The content of unsaturated fatty acids and triglycerides in camellia oil will decrease with the increase of heating time under high temperature conditions.The addition of polyphenols can significantly reduce the loss of fatty acids and triglycerides in the heating process of camellia oil.

关 键 词：茶油 高温 多酚 氧化稳定性 

分 类 号：S794.4[农业科学—林木遗传育种]