大豆粉末磷脂主要成分抗氧化能力对比研究  

Comparative Study on Antioxidant Capacity of Main Components of Phospholipid in Soybean Powder

作　　者：曾伟山 李令星 黄文燕 陈少华 ZENG Weishan;LI Lingxing;HUANG Wenyan;CHEN Shaohua(Wengyuan L&P Food Ingredient Co.,Ltd.,Shaoguan 512000,China)

机构地区：[1]翁源广业清怡食品科技有限公司,广东韶关512000

出　　处：《食品安全导刊》2022年第33期42-45,共4页China Food Safety Magazine

摘　　要：通过对大豆粉末磷脂主要成分的羟基自由基消除率和应用抗氧化实验,对比大豆粉末磷脂主要成分的抗氧化性差异。结果表明,大豆粉末磷脂主要成分的抗氧化性由大到小为磷脂酰乙醇胺>磷脂酸>磷脂酰丝氨酸>磷脂酰胆碱>磷脂酰肌醇,其中抗氧化性最强的磷脂酰乙醇胺自由基清除率达到96.54%,应用过氧化值提高了7.16%~8.29%,抗氧化能力相当于同等用量下维生素C的85.20%~100.00%;抗氧化性最弱的磷脂酰肌醇羟基自由基清除率达63.94%;应用过氧化值提高了32.58%~33.80%,抗氧化能力相当于同等用量下维生素C的18.32%~23.08%。The hydroxyl radical elimination rate of main components of soybean phospholipid and antioxidant experiments were conducted to compare the antioxidant activity of main components of soybean phospholipid. The results showed that the antioxidant activity of main components of soybean powder phosphatidyl ethanolamine was in the order of phosphatidyl ethanolamine > phosphatidyl acid > phosphatidyl serine > phosphatidyl choline >phosphatidyl inositol. The free radical scavenging rate of phosphatidyl ethanolamine with the strongest antioxidant activity reached 96.54%, and the peroxide value increased only 7.16% ~ 8.29%. The antioxidant capacity is equivalent to 85.20% ~ 100.00% of vitamin C under the same dosage. The scavenging rate of phosphatidylinositol hydroxyl radical with the weakest antioxidant activity was 63.94%. The peroxide value increased by 32.58% ~ 33.80%, and the antioxidant capacity was equivalent to 18.32% ~ 23.08% of vitamin C under the same dosage.

关 键 词：大豆磷脂 抗氧化性 磷脂酰乙醇胺 磷脂酰肌醇 磷脂酰丝氨酸 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]