猕猴桃籽油微乳液氧化稳定性及体外抗氧化活性研究
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摘要
以W/O型猕猴桃籽油微乳液(含油量24.32%)为原料,研究其氧化稳定性和体外抗氧化活性。采用Schaal加速氧化试验分析其氧化稳定性,通过测定还原力与对O_2~-·,DPPH·,ABTS+·和·OH体外模型的自由基清除率,探讨猕猴桃籽油微乳液的体外抗氧化性能。结果表明,猕猴桃籽油微乳液的过氧化值(POV)随贮藏时间的延长而逐渐升高,但较普通猕猴桃籽油更具稳定性;猕猴桃籽油微乳液的还原能力,以及对O_2~-·,DPPH·,ABTS~+·,·OH的清除率均随质量浓度的增加而升高,当质量浓度达到15 mg/mL时,猕猴桃籽油微乳液对O_2~-·清除率达到87.57%,且对·OH的清除率明显高于VE,呈现出良好的自由基清除能力。
Taking W/O kiwi fruit seed oil micro-emulsions(oil 24.32%) as raw material, the oxidative stability and antioxidant activity on kiwi seed oil micro-emulsion were studied. The oxidative stability was analyzed by Schaal experiment.The antioxidation activity in vitro of kiwi fruit seed oil micro-emulsion was investigated by measuring the reducing power and the free radical scavenging rate of O_2~-·,DPPH·,ABTS+·and·OH in vitro model. The results showed that the peroxide values(POV) of kiwi fruit seed oil micro-emulsion increased gradually with the extension of storage time,but it was more stable than kiwi fruit seed oil. The reducing ability of kiwi fruit seed oil micro-emulsion and the clearance rate of O_2~-·,DPPH·,ABTS+·and·OH increased with the increase of mass concentration. When the mass concentration reached 15 mg/mL,the clearance of kiwi fruit seed oil micro-emulsion to O_2~-· was 87.57%,showing good radical scavenging activity.
Taking W/O kiwi fruit seed oil micro-emulsions(oil 24.32%) as raw material, the oxidative stability and antioxidant activity on kiwi seed oil micro-emulsion were studied. The oxidative stability was analyzed by Schaal experiment.The antioxidation activity in vitro of kiwi fruit seed oil micro-emulsion was investigated by measuring the reducing power and the free radical scavenging rate of O_2~-·,DPPH·,ABTS+·and·OH in vitro model. The results showed that the peroxide values(POV) of kiwi fruit seed oil micro-emulsion increased gradually with the extension of storage time,but it was more stable than kiwi fruit seed oil. The reducing ability of kiwi fruit seed oil micro-emulsion and the clearance rate of O_2~-·,DPPH·,ABTS+·and·OH increased with the increase of mass concentration. When the mass concentration reached 15 mg/mL,the clearance of kiwi fruit seed oil micro-emulsion to O_2~-· was 87.57%,showing good radical scavenging activity.
引文
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[3]李加兴,马美湖,张永康,等.猕猴桃籽油的营养成分及其保健功能[J].食品与机械,2005, 22(4):61-65.
[4]李加兴,陈双平,麻成金,等.猕猴桃籽油保健功能研究[J].食品科学,2005,26(9):511-514.
[5] Butterfiled D A,Castenga A,Pocernich C B. Nutritional approaches to combat oxidative stress in alzheimers disease[J].The Journal of Nutritional Biochemistry, 2002,13(8):444-461.
[6]严成,严夏.枸杞多糖提取工艺比较及体外抗氧化性研究[J].食品科学,2008, 29(7):184-185.
[7]杨宏志,李静.亚麻木酚素的抗氧化性能[J].食品科学,2011,32(3):27-29.
[8]李飞.山楂蜂花粉多糖提取、分离纯化、结构鉴定和生物活性的研究[D].北京:北京化工大学,2009.
[9]赵磊,迟茜,林文轩,等.甜叶菊废渣提取物的抗氧化和抗炎作用[J].中国食品学报,2018, 18(8):8-15.
[10]罗璐.灵芝多糖的结构分析与功能特性的研究[D].武汉:华中农业大学,2009.
[11] Lan X,Sun J,Yang Y,et al. Preparation and oxidation stability evaluation of tea polyphenols loaded inverse micro emulsion[J]. Journal of Food Science, 2017,82(4):136-145.
[12]荣建华,李小定,谢笔钧.大豆肽体外抗氧化效果的研究[J].营养卫生,2002, 23(11):118-120.
[13]吴雪辉,黄永芳,高强,等.肉桂精油的抗氧化作用研究[J].食品科技,2007(4):85-88.
[14]李加兴.基于超微细处理的猕猴桃籽油保健功能特性及应用研究[D].长沙:中南林业科技大学,2012.
[15]张婷.猕猴桃籽油的提取及其氧化稳定性的研究[D].武汉:湖北工业大学,2009.
[16]彭长连,陈少薇.用清除有机自由基DPPH·法评价植物抗氧化能力[J].生物化学与生物物理进展,2000,27(6):658-661.
[17]郝晓丽,许申鸿,杭瑚.TBHQ与VE抗氧化协同作用的研究[J].青岛大学学报(工程技术版),2003(3):53-55.
[18]袁博,曹健,秦朗,等.四种酚类化合物体外抗氧化活性的比较研究[J].食品工业,2018(9):200-204.
[19]王瑞遵.黄芪多糖的分离纯化及体外抗氧化活性研究[D].郑州:郑州大学,2010.