硬脂酰氯改性莲原花青素低聚体的稳定性与抗氧化作用研究  

Stability and antioxidant effect of stearyl chloride modified procyanidins oligomers from lotus seedpod

作　　者：石嘉怿[1] 邓乾春[2] 张亚楠[3] 全双 陈亚淑 SHI Jiayi;DENG Qianchun;ZHANG Yanan;QUAN Shuang;CHEN Yashu(School of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China;Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]南京财经大学食品科学与工程学院,南京210023 [2]中国农业科学院油料作物研究所,武汉430062 [3]华中农业大学食品科学与技术学院,武汉430070

出　　处：《中国油脂》2020年第12期60-65,共6页China Oils and Fats

基　　金：“十三五”国家重点研发计划(2019YFC1605306-02)。

摘　　要：研究了硬脂酰氯改性莲原花青素低聚体在酸、碱、氧化剂、还原剂和食品中常见的阴、阳离子等不同环境体系中的稳定性,以及莲原花青素低聚体改性物在油脂储藏与肉类保鲜中的潜在作用。结果表明:莲原花青素低聚体改性物在弱酸及在少量还原剂存在条件下可基本保持稳定,而在强酸、碱性、氧化剂环境中结构容易被破坏;同时莲原花青素低聚体改性物能在多数阴、阳离子中保持结构稳定,但在Fe^2+、Fe^3+、Al^3+等水解性阳离子和CO3^2-、HCO3^-等酸根离子中极易发生变化。另外,莲原花青素低聚体改性物在菜籽油及冷却猪肉的保鲜中展示出比莲原花青素低聚体更优良的效果,表明经过硬脂酰氯改性,莲原花青素低聚体的抗油脂体系氧化能力得到有效提高。The stability of stearyl chloride modified procyanidins oligomers from lotus seedpod(modified-LSOPC)in different environmental systems,such as acid,alkali,oxidant,reducing agent,anion and cation commonly found in food,and its potential effect on oil storage and meat preservation were studied.The results showed that modified-LSOPC could be stable in the presence of weak acid and low amount of reducing agent,but its structure was easily destroyed in the environment of strong acid,alkali and oxidant.At the same time,modified-LSOPC could maintain stable structure in most of the anion and cation,but changed easily in hydrolytic cations such as Fe^2+,Fe^3+and Al^3+and acid radical ions such as CO3^2- and HCO3^-.The modified-LSOPC showed better preservation effect in rapeseed oil and cooling pork than LSOPC during long-term storage.All results illustrated that the antioxidative abilities of modified-LSOPC in lipid-related systems were improved effectively.

关 键 词：莲原花青素低聚体 莲原花青素低聚体改性物 稳定性 抗氧化 菜籽油 肉类保鲜 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS201.6[轻工技术与工程—食品科学与工程]