L-抗坏血酸脂肪酸酯抗氧化活性

Study on the Antioxidant Activities of L-ascorbyl Fatty Acid Esters

摘要:

从羟基自由基体系、超氧阴离子自由基体系、二苯苦味肼基自由基体系及还原力测试等方面研究L-抗坏血酸脂肪酸酯(VC脂肪酸酯)体外抗氧化活性,并将其添加到猪油和大豆油当中,评价其抗氧化效果。结果表明,在一定的质量浓度范围内,VC脂肪酸酯对羟自由基、超氧阴离子自由基、DPPH自由基均有较好的清除效果,还原能力也较强,并呈一定量效关系,其抗氧化活性与L-抗坏血酸棕榈酸酯相当。VC脂肪酸酯在猪油中的添加质量分数为0.2%,100℃下强制氧化20h时,猪油的过氧化值为42.8 meq/kg,具有明显的抗氧化活性;在大豆油中添加质量分数0.2%,强制氧化14 h时,大豆油的过氧化值为11.9 meq/kg,其抗氧化能力大于TBHQ,与L-抗坏血酸棕榈酸酯接近,说明VC脂肪酸酯是一种有潜力的食品抗氧化剂。

Abstract:

In vitro antioxidant activities of L-ascorbyl fatty acid esters were studied by the items of hydroxyl radical system,superoxide anion free radical system,system of DPPH·,and reducing power.Its antioxidant effects was further evaluated by adding into the lard and bead oil.The results indicated that L-ascorbyl fatty acid esters within the given concentration range in dose-effect relationship showed good antioxidant activities on both the clearance of hydroxyl radical,superoxide anion free radical and DPPH· and the reducing power.Furthermore,the antioxidant activities of L-ascorbyl fatty acid esters were comparable with that of L-ascorbyl palmitate.When 0.2%(w/w) of L-ascorbyl fatty acid esters were added in the lard for a 20 h forced oxidation at 100 ℃,the POV of lard was 42.8 meq/kg,which illustrated L-ascorbyl fatty acid esters had significant antioxidant activities.When 0.2%(w/w) of L-ascorbyl fatty acid esters were added in the soybean oil for a 14 h forced oxidation at 100 ℃,the POV of soybean oil was 11.9 meq/kg.The antioxidant ability of L-ascorbyl fatty acid esters for soybean oil was higher than that of TBHQ,but was close with that of L-ascorbyl palmitate.Thus,L-ascorbyl fatty acid esters were demonstrated to be potential food antioxidants.