食品工业科技2017，Vol.38Issue(9)：97-101,107,6.DOI:10.13386/j.issn1002-0306.2017.09.010
硬脂酰氯改性对莲原花青素低聚体在油脂体系中抗氧化性质的影响
Influence of stearoyl chloride modification on antioxidation of lotus oligomeric proanthocyanidins in oils
张亚楠 1谢笔钧 1孙智达1
作者信息
- 1. 华中农业大学食品科技学院,湖北武汉430070
- 折叠
摘要
Abstract
Lotus oligomeric proanthocyanidins(LSOPC) has good antioxidant activity,but its hydrophilicity based on numerous phenolic hydroxyls limits its application in oil system.In order to increase antioxidation of LSOPC in oils,LSOPC was modified by stearoyl chloride.The effects of reactants ratio,catalyst use level and reaction temperature on the reaction as well as optimization of reaction conditions were mainly studied,antioxidant activity in oils and preliminary molecular characterize of modified LSOPC were also investigated.The results showed that the optimal reaction conditions were 1∶2∶1.5 of the mass ratio of LSOPC,stearoyl chloride and catalyst,reacting at 40 ℃.Under optimal conditions the POV of overheated rapeseed oil was 6.04 meq/kg,which was 31.6 ％ lower than that of control group (added with LSOPC).IR spectrum analysis of modified LSOPC showed that cross-linking and esterification was formed between LSOPC and stearoyl chloride from characteristic absorption peaks of methylene,long fat chain and ester groups.So the antioxidation of LSOPC in oils was increased significantly because of its improved lipid solubility.关键词
莲原花青素低聚体/硬脂酰氯/改性/脂溶性/抗氧化性Key words
lotus oligomeric proanthocyanidins/stearoyl chloride/modification/lipid solubility/antioxidant activities分类
轻工纺织引用本文复制引用
张亚楠,谢笔钧,孙智达..硬脂酰氯改性对莲原花青素低聚体在油脂体系中抗氧化性质的影响[J].食品工业科技,2017,38(9):97-101,107,6.
