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双亲和结构对儿茶素稳定性的影响

林亲录 Bj（o）rn Akesson Bj（o）rn Bergenstahl

食品科学2004，Vol.25Issue(5)：27-30,4.

双亲和结构对儿茶素稳定性的影响

Influence of Amphiphilic Structures on Stability of (+)- Catechin

林亲录 ¹Bj（o）rn Akesson ²Bj（o）rn Bergenstahl³

作者信息

1. 湖南农业大学食品科技学院,湖南,长沙,410128
2. Biomedical Nutrition,Center for Chemistry and Chemical Engineering, Lund University, Lund, Sweden, P.O.box 124,S-22100
3. Department of Food Technology,Center for Chemistry and Chemical Engineering, Lund University, Lund, Sweden, P.O.box 124, S-22100)
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摘要

Abstract

Autoxidation of (+)-catechin in three different solutions ( control solution;Tween-20-micellar solution; lecithin liposomal dispersion) was monitored by HPLC. The rate of (+)-catechin oxidation was higher at pH4.5 than at pH3.5. Compared with the control, addition of Tween-20 (micellar structure) and lecithin (liposomal structure) significantly decreased the degra dation of (+)-catechin. In the presence of lecithin (+)-catechin autoxidation was slower than in the presence of Tween-20.

关键词

(+)-儿茶素/胶束体/脂质体/自动氧化

Key words

(+)-catechin/micelles/liposomes/autoxidation

分类

农业科技

引用本文复制引用

林亲录,Bj（o）rn Akesson,Bj（o）rn Bergenstahl..双亲和结构对儿茶素稳定性的影响[J].食品科学,2004,25(5):27-30,4.

基金项目

教育部留学回国人员科研基金([2003]14号) （[2003]14号）

湖南省自然基金(01JJY2096) （01JJY2096）

食品科学

OA北大核心CSCDCSTPCD

ISSN：1002-6630

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