脂肪酶催化茶油的抗氧化特征分析  

作　　者：陈煜沛 谢慧玲 何琪 张书迪 陈芳芳 

机构地区：[1]厦门医学院,福建厦门361023 [2]福建医科大学,福州350122

出　　处：《科技创新与应用》2025年第8期52-57,63,共7页Technology Innovation and Application

基　　金：厦门医学院大学生创新创业训练计划项目(202312631012);厦门医学院横向项目(XH202205)。

摘　　要：茶油是一种具有极高营养价值和保健功效的食用植物油。该研究探讨脂肪酶处理对茶油抗氧化特性的影响。结果显示,脂肪酶可显著提高茶油中游离脂肪酸含量,且通过氧化安定性测定,确认该处理并未降低茶油的氧化稳定性。此外,脂肪酶处理的茶油在DPPH和ABTS自由基清除实验中表现出更强的抗氧化能力。细胞实验进一步证实,经特定脂肪酶处理的茶油能有效抵御紫外线UVB对皮肤细胞的损伤。气相色谱/质谱联用和主成分分析(PCA)揭示脂肪酶能够改变茶油的化学成分,特别是1∶1000质量比处理24 h的茶油,具有独特的化学特性和细胞保护作用。分子对接分析显示,茶油中的化合物可能通过抑制JNK和p38蛋白激酶来保护细胞。研究结果可为茶油的生物催化应用和工艺优化提供科学基础。Tea oil is a highly nutritious edible vegetable oil with notable health benefits.This study investigated the impact of lipase treatment on the antioxidant properties of tea oil.The findings revealed that lipase significantly increased the free fatty acid content in tea oil,without compromising its oxidation stability,as confirmed by the oxidation stability assay.Furthermore,lipase-treated tea oil demonstrated enhanced antioxidant capacity in DPPH and ABTS radical scavenging assays.In cellular assays,lipase-treated tea oil effectively protected HaCaT cells from UVB-induced damage.Gas chromatography-mass spectrometry(GC-MS)and principal component analysis(PCA)indicated that lipase treatment altered the chemical composition of tea oil,especially in the sample treated for 24 hours at a 1∶1000 mass ratio,which exhibited unique chemical properties and cell-protective effects.Molecular docking analysis suggested that certain compounds in tea oil may protect cells by inhibiting JNK and p38 protein kinases.These findings provide a scientific foundation for the biocatalytic application of tea oil and inform future process optimization.

关 键 词：茶油 抗氧化 光保护 分子对接 蛋白激酶 

分 类 号：TQ658[化学工程—精细化工]