迷香的保护功能和机制 (
Xiaoxiao Song1, Xiaonan Sui2, Lianzhou Jiang2
1State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China.
迷香提取物 (RE) 增强植物油的稳定性,防止热引起的氧化. 这种天然抗氧化剂促进了自由基的清除,并延长了诱导期,与人工替代品相比,提供了更好的保护.
科学领域:
- 食品科学与技术 食品科学与技术
- 自然产品化学 自然产品化学
- 氧化化学 有氧化化学
背景情况:
- 自然抗氧化剂对于在加工和储存期间保持油品质量至关重要.
- 迷香提取物 (RE) 富含肉酸,因其强大的抗氧化特性而闻名.
- 了解RE在稳定各种植物油中的机制对于食品应用至关重要.
研究的目的:
- 评价五种植物油的保护作用,并阐明迷香提取物 (RE) 对五种植物油的热氧化稳定性的机制.
- 为了比较RE与人工抗氧化剂在防止油脂降解方面的有效性.
- 建立抗氧化能力和热稳定性参数之间的相关性.
主要方法:
- 将RE (70%的肉酸) 纳入大豆,大麻,棉花,大米和驼油中.
- 物理化学指数的测量:脂肪酸组成,托科菲罗尔含量,总含量和自由基清除能力.
- 诱导周期 (IP) 和热氧化动力参数 (激活能量 - Ea,反应速率 - k) 的确定.
主要成果:
- RE显著提高了自由基清除能力,并延长了所有测试油的诱导期 (IP).
- RE增加了激活能量 (Ea),并降低了热氧化反应速率 (k),表明稳定性得到改善.
- 米油表现出特别增强的稳定性与RE添加.
- 斯皮尔曼相关性分析揭示了IP和Ea之间的显著正相关性,突出了它们在反映抗氧化剂效率方面的作用.
结论:
- 迷香提取物 (RE) 通过增加抗氧化能力和改善动力参数,有效地抑制植物油的热氧化.
- 延长的诱导周期和更高的激活能量的结合有效地解释了RE对油氧化的保护机制.
- RE为人工抗氧化剂提供了一种可行的天然替代品,用于增强植物油的热氧化稳定性.
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