科技创新与应用2025，Vol.15Issue(8)：52-57,63,7.DOI:10.19981/j.CN23-1581/G3.2025.08.012
脂肪酶催化茶油的抗氧化特征分析
摘要
Abstract
Tea oil is a highly nutritious edible vegetable oil with notable health benefits.This study investigated the impact of lipase treatment on the antioxidant properties of tea oil.The findings revealed that lipase significantly increased the free fatty acid content in tea oil,without compromising its oxidation stability,as confirmed by the oxidation stability assay.Furthermore,lipase-treated tea oil demonstrated enhanced antioxidant capacity in DPPH and ABTS radical scavenging assays.In cellular assays,lipase-treated tea oil effectively protected HaCaT cells from UVB-induced damage.Gas chromatography-mass spectrometry(GC-MS)and principal component analysis(PCA)indicated that lipase treatment altered the chemical composition of tea oil,especially in the sample treated for 24 hours at a 1∶1 000 mass ratio,which exhibited unique chemical properties and cell-protective effects.Molecular docking analysis suggested that certain compounds in tea oil may protect cells by inhibiting JNK and p38 protein kinases.These findings provide a scientific foundation for the biocatalytic application of tea oil and inform future process optimization.关键词
茶油/抗氧化/光保护/分子对接/蛋白激酶Key words
tea oil/antioxidant/photoprotection/molecular docking/protein kinase分类
化学化工引用本文复制引用
陈煜沛,谢慧玲,何琪,张书迪,陈芳芳..脂肪酶催化茶油的抗氧化特征分析[J].科技创新与应用,2025,15(8):52-57,63,7.基金项目
厦门医学院大学生创新创业训练计划项目(202312631012) （202312631012）
厦门医学院横向项目(XH202205) （XH202205）
