油茶籽油不同形态酚类化合物对 油脂氧化稳定性的影响Effect of phenolic compounds in different forms extracted from oil-tea camellia seed oil on oil oxidative stability

油茶籽油不同形态酚类化合物对 油脂氧化稳定性的影响Effect of phenolic compounds in different forms extracted from oil-tea camellia seed oil on oil oxidative stability

为阐明酚类化合物的抗氧化机理及利用其协同增效作用延缓油脂氧化，对油茶籽油中游离酚（free phenolics, FP）、酯化酚（esterified phenolics, EP）及不溶性结合酚（insoluble-bound phenolics, ISP）的提取工艺进行优化，并采用Schaal烘箱法研究不同形态酚类化合物单独或复配作用对油茶籽油氧化稳定性的影响，分析不同形态酚类化合物的互作关系。结果表明：FP的最优提取工艺条件为料液比1∶ 15、提取温度45 ℃、提取时间1.5 h、提取次数3次，EP的最优提取工艺条件为碱解液与乙酸乙酯体积比1∶ 1、萃取次数3次，ISP的最优提取工艺条件为...

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Bibliographic Details
Main Author: 刘国艳，李思童，梁丽，朱雯绮，周婉丽，徐鑫 LIU Guoyan, LI Sitong, LIANG Li, ZHU Wenqi, ZHOU Wanli, XU Xin
Format: Article
Language:English
Published: 中粮工科（西安）国际工程有限公司 2022-02-01
Series:Zhongguo youzhi
Subjects:
油茶籽油；游离酚（fp）；酯化酚（ep）；不溶性结合酚（isp）；氧化稳定性；互作关系
oil-tea camellia seed oil; free phenolics (fp); esterified phenolics (ep); insoluble-bound phenolics (isp); oxidative stability; interaction
Online Access:http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220215&year_id=2022&quarter_id=2&falg=1

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