期刊论文

Effect of capsaicin on tea-seed oil antioxidant and scavenging superoxide anion free radical activity

中文

中国酿造

0254-5071

2014

33

9

86-88

10.11882/j.issn.0254-5071.2014.09.021

湖南省自然科学基金项目（07JJ6026）；

本校为第一机构

研究了辣椒素对高温强化处理的油茶籽油的抗氧化性能及对O2-·的清除能力。添加抗氧化剂的油茶籽油在（60±2）℃恒温下强化处理后,用碘量法来测定过氧化值（POV）评判抗氧化性能。通过改良邻苯三酚自氧化法测定辣椒素清除自由基能力。样品经10 d的60℃加热处理后,未添加抗氧化剂的POV值达到32.16 mmol/kg,添加质量分数0.10%辣椒素的POV值为17.03 mmol/kg。在相同浓度下,辣椒素的对油茶籽油的抗氧化效果介于同BHT与VE之间。当辣椒素的物质的量浓度为0.006 0 mmol/m L时,对O2-·自由基的清除率达到80.75%,此时维生素E为81.12%而BHT为77.15%。辣椒素具有较强的清除O2-·自由基的能力。

In this paper,the antioxidant property of capsaicin,including antioxidant effect on tea-seed oil and superoxide anion free radical O-2· scavenging activity was studied.The tea-seed oil with antioxidant was preserved at （60±2） ℃ for 10 d and the peroxide value （POV） of the tea-seed oil was determined by iodometry to test the antioxidant activity of cansaicin or other antioxidants on tea-seed oil.The O2-· scavenging activity was determined by modified pyrogallol auto-oxidation method.The result indicated that the POV of tea-seed oil with ...