现代食品科技2024，Vol.40Issue(4)：156-166,11.DOI:10.13982/j.mfst.1673-9078.2024.4.1068
没食子酸-磷脂复合物的制备与表征及其对核桃油氧化稳定性的影响
Preparation and Characterization of Gallic Acid-phospholipid Complex and Its Effect on the Oxidative Stability of Walnut Oil
摘要
Abstract
Gallic acid possesses various biological activities;however,its poor lipid solubility limits its application.In this experiment,gallic acid and soy lecithin were used for the preparation of gallic acid-phospholipid complexes with the solvent evaporation method.The optimal conditions for the preparation of the gallic acid phospholipid complexes were optimized using one-factor experiments.The complexes were structurally characterized by ultraviolet absorption spectroscopy,infrared spectroscopy,and differential scanning calorimetry to verify their formation.The oil-water partition coefficients and the antioxidant properties were also measured.The optimal preparation process was as follows:using anhydrous ethanol as the solvent,a gallic acid concentration of 1 mg/mL,a molar feeding ratio of gallic acid to phospholipids of 1:4,and constant temperature stirring at 45℃ for 2 h.The average composite rate of the gallic acid-phospholipid complex prepared by this method was 94.65%.The oil-water partition coefficient of the gallic acid-phospholipid complex significantly improved,exhibiting favorable in vitro antioxidant activity that did not significantly differ from that of gallic acid alone.Accelerated oxidation experiments were performed on walnut oil using the gallic acid-phospholipid complex to determine the effect of the complex on the oxidative stability of walnut oil.The results showed that the gallic acid-phospholipid complex could effectively inhibit the oxidation of walnut oil,exhibiting a significantly superior antioxidant effect compared to gallic acid within 12 d(P<0.05).The gallic acid-phospholipid complex prepared in this study had a high composite rate,favorable fat solubility and antioxidant activity,and could effectively improve the oxidative stability of walnut oil.关键词
没食子酸/大豆卵磷脂/复合物/核桃油/抗氧化活性Key words
gallic acid/soy lecithin/complex/walnut oil/antioxidant activity引用本文复制引用
杜伊晗,何强,董怡..没食子酸-磷脂复合物的制备与表征及其对核桃油氧化稳定性的影响[J].现代食品科技,2024,40(4):156-166,11.基金项目
国家自然科学青年科学基金项目(32102039) （32102039）
四川省国际合作项目(2021YFH0043) （2021YFH0043）
四川大学专职博士后研发基金(2020SCU12059) （2020SCU12059）
