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...
| Main Author: | |
|---|---|
| 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: | |
| Online Access: | http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220215&year_id=2022&quarter_id=2&falg=1 |
| _version_ | 1797752478045831168 |
|---|---|
| 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 |
| author_facet | 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 |
| author_sort | 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 |
| collection | DOAJ |
| description | 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NaOH浓度0.25 mol/L、料液比1∶ 3、碱解时间6 h、碱解温度45 ℃。在最优条件下，油茶籽油中FP、EP及ISP含量分别为（4343±2.05）mg/kg、（28.67±1.51）mg/kg及（65.87±1.34）mg/kg。不同形态酚类化合物均具有抑制氧化产物生成，增强油脂氧化稳定性的作用，其中EP+ISP的抗氧化性最强。各互作组分在油脂中均呈一定的拮抗作用，其中FP+EP+ISP的拮抗作用最强。
In order to clarify the antioxidant mechanism of phenolic compounds and use their synergistic effects to delay the oxidation of oils, the extraction processes of free phenolics (FP), esterified phenolics (EP) and insoluble-bound phenolics (ISP) were optimized, and the Schaal oven method was used to study the effect of different forms of phenolic compounds alone or in combination on the oxidative stability of oil-tea camellia seed oil, and the interaction between different forms of phenolic compounds was analyzed. The results showed that the optimal extraction process conditions of FP were obtained as follows: material-liquid ratio 1∶ 15, extraction temperature 45 ℃, extraction time 1.5 h, and extraction times 3. The optimal extraction process conditions of EP were obtained as follows: volume ratio of alkaline solution to ethyl acetate 1∶ 1, and extraction times 3. The optimal extraction process conditions of ISP were obtained as follows: alkaline hydrolysis time 6 h, alkaline hydrolysis temperature 45 ℃, NaOH concentration 0.25 mol/L and material-liquid ratio 1∶ 3. Under the optimal conditions, the contents of FP, EP and ISP in oil-tea camellia seed oil were (43.43±2.05) mg/kg, (28.67±1.51) mg/kg and (65.87±134) mg/kg, respectively, and the different forms of phenolic compounds had the effect of inhibiting the formation of oxidation products and enhancing the oxidative stability of the oil. The combination of EP and ISP had the strongest antioxidation activity. Each of the interacting components had a certain antagonistic effect in the oil, and the antagonistic effect of the combination of FP, EP and ISP was the strongest. |
| first_indexed | 2024-03-12T17:03:59Z |
| format | Article |
| id | doaj.art-67a7d49237d64211b5fb01ca1fb7eaab |
| institution | Directory Open Access Journal |
| issn | 1003-7969 |
| language | English |
| last_indexed | 2024-03-12T17:03:59Z |
| publishDate | 2022-02-01 |
| publisher | 中粮工科（西安）国际工程有限公司 |
| record_format | Article |
| series | Zhongguo youzhi |
| spelling | doaj.art-67a7d49237d64211b5fb01ca1fb7eaab2023-08-07T06:17:44Zeng中粮工科（西安）国际工程有限公司Zhongguo youzhi1003-79692022-02-014728590，11710.19902/j.cnki.zgyz.1003-7969.210140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 Xin0扬州大学 食品科学与工程学院，江苏 扬州 225009College of Food Science and Engineering, Yangzhou University, Yangzhou 225009, Jiangsu, China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NaOH浓度0.25 mol/L、料液比1∶ 3、碱解时间6 h、碱解温度45 ℃。在最优条件下，油茶籽油中FP、EP及ISP含量分别为（4343±2.05）mg/kg、（28.67±1.51）mg/kg及（65.87±1.34）mg/kg。不同形态酚类化合物均具有抑制氧化产物生成，增强油脂氧化稳定性的作用，其中EP+ISP的抗氧化性最强。各互作组分在油脂中均呈一定的拮抗作用，其中FP+EP+ISP的拮抗作用最强。 In order to clarify the antioxidant mechanism of phenolic compounds and use their synergistic effects to delay the oxidation of oils, the extraction processes of free phenolics (FP), esterified phenolics (EP) and insoluble-bound phenolics (ISP) were optimized, and the Schaal oven method was used to study the effect of different forms of phenolic compounds alone or in combination on the oxidative stability of oil-tea camellia seed oil, and the interaction between different forms of phenolic compounds was analyzed. The results showed that the optimal extraction process conditions of FP were obtained as follows: material-liquid ratio 1∶ 15, extraction temperature 45 ℃, extraction time 1.5 h, and extraction times 3. The optimal extraction process conditions of EP were obtained as follows: volume ratio of alkaline solution to ethyl acetate 1∶ 1, and extraction times 3. The optimal extraction process conditions of ISP were obtained as follows: alkaline hydrolysis time 6 h, alkaline hydrolysis temperature 45 ℃, NaOH concentration 0.25 mol/L and material-liquid ratio 1∶ 3. Under the optimal conditions, the contents of FP, EP and ISP in oil-tea camellia seed oil were (43.43±2.05) mg/kg, (28.67±1.51) mg/kg and (65.87±134) mg/kg, respectively, and the different forms of phenolic compounds had the effect of inhibiting the formation of oxidation products and enhancing the oxidative stability of the oil. The combination of EP and ISP had the strongest antioxidation activity. Each of the interacting components had a certain antagonistic effect in the oil, and the antagonistic effect of the combination of FP, EP and ISP was the strongest.http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220215&year_id=2022&quarter_id=2&falg=1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 |
| spellingShingle | 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 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 Zhongguo youzhi 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 |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | 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 |
| url | http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220215&year_id=2022&quarter_id=2&falg=1 |
| work_keys_str_mv | AT liúguóyànlǐsītóngliánglìzhūwénqǐzhōuwǎnlìxúxīnliuguoyanlisitonglianglizhuwenqizhouwanlixuxin yóucházǐyóubùtóngxíngtàifēnlèihuàhéwùduìyóuzhīyǎnghuàwěndìngxìngdeyǐngxiǎngeffectofphenoliccompoundsindifferentformsextractedfromoilteacamelliaseedoilonoiloxidativestability |