没食子酸-磷脂复合物的制备与表征及其对核桃油氧化稳定性的影响  

Preparation and Characterization of Gallic Acid-phospholipid Complex and Its Effect on the Oxidative Stability of Walnut Oil

作　　者：杜伊晗 何强[1] 董怡 DU Yihan;HE Qiang;DONG Yi(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065

出　　处：《现代食品科技》2024年第4期156-166,共11页Modern Food Science and Technology

基　　金：国家自然科学青年科学基金项目(32102039);四川省国际合作项目(2021YFH0043);四川大学专职博士后研发基金(2020SCU12059)。

摘　　要：没食子酸具有多种生物活性,但较差的脂溶性使其应用受到限制。该实验以没食子酸与大豆卵磷脂为原料,使用溶剂蒸发法制备没食子酸-磷脂复合物。使用单因素实验优化出没食子酸-磷脂复合物的最佳制备条件,使用紫外、红外光谱及差示量热扫描对制得复合物进行结构表征,验证其形成;并初步测定其油水分配系数与抗氧化性能。所得最佳制备条件为:以无水乙醇为溶剂,没食子酸质量浓度为1 mg/mL,没食子酸与大豆卵磷脂的投料摩尔比为1:4,45℃下恒温搅拌2 h。该条件下制备的复合物,复合率达94.65%,显著提高没食子酸的油水分配系数,其体外抗氧化活性与没食子酸无显著差异。对加入没食子酸-磷脂复合物的核桃油进行加速氧化实验,测定复合物对核桃油氧化稳定性的影响。结果表明没食子酸-磷脂复合物可有效抑制核桃油氧化,且12 d内抗氧化效果显著优于没食子酸(P<0.05)。该研究制备的没食子酸-磷脂复合物复合率高,脂溶性和抗氧化性良好,可有效提高核桃油的氧化稳定性。Gallic acid possesses various biological activities;however,its poor lipid solubility limits its application.In this experiment,gallic acid and soy lecithin were used for the preparation of gallic acid-phospholipid complexes with the solvent evaporation method.The optimal conditions for the preparation of the gallic acid phospholipid complexes were optimized using one-factor experiments.The complexes were structurally characterized by ultraviolet absorption spectroscopy,infrared spectroscopy,and differential scanning calorimetry to verify their formation.The oil-water partition coefficients and the antioxidant properties were also measured.The optimal preparation process was as follows:using anhydrous ethanol as the solvent,a gallic acid concentration of 1 mg/mL,a molar feeding ratio of gallic acid to phospholipids of 1:4,and constant temperature stirring at 45℃for 2 h.The average composite rate of the gallic acid-phospholipid complex prepared by this method was 94.65%.The oil-water partition coefficient of the gallic acid-phospholipid complex significantly improved,exhibiting favorable in vitro antioxidant activity that did not significantly differ from that of gallic acid alone.Accelerated oxidation experiments were performed on walnut oil using the gallic acid-phospholipid complex to determine the effect of the complex on the oxidative stability of walnut oil.The results showed that the gallic acid-phospholipid complex could effectively inhibit the oxidation of walnut oil,exhibiting a significantly superior antioxidant effect compared to gallic acid within 12 d(P<0.05).The gallic acid-phospholipid complex prepared in this study had a high composite rate,favorable fat solubility and antioxidant activity,and could effectively improve the oxidative stability of walnut oil.

关 键 词：没食子酸 大豆卵磷脂 复合物 核桃油 抗氧化活性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]