没食子酸酯对核桃油及其乳液的抗氧化作用
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Antioxidative Effects of Gallic Acid Esters on Walnut Oil and its Emulsion
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    摘要:

    研究了没食子酸(gallic acid,GA)及其烷基酯(没食子酸乙酯(GA-C2)、没食子酸丁酯、没食子酸辛酯、没食子酸月桂酯、没食子酸十六酯和没食子酸十八酯)在核桃油及其水包油乳液中的抗氧化性能。在水包核桃油乳液中,过氧化值(POV)、共轭二烯值、硫代巴比妥酸(TBA)值和茴香胺值的测定结果表明,GA及其烷基酯的抗氧化性能随烷基链长增加而上升,其中GA-C2的抗氧化性能最强,而后随链长增加而下降,呈“截断效应”。在核桃油中,POV和TBA值的测定结果表明,抗氧化性能随烷基链长度的增加而降低,符合“极性悖论”。作者探讨了不同油脂体系中GA及其烷基酯的烷基链长对抗氧化性能的影响,为选择适用于核桃油和水包核桃油乳液的抗氧化剂提供依据。

    Abstract:

    The antioxidant efficiency of gallic acid (GA) and its alkyl esters including ethyl gallate (GA-C2), butyl gallate, octyl gallate, lauryl gallate, hexadecyl gallate, and octadecyl gallate in walnut oil and its oil-in-water emulsion were evaluated. The determination of peroxide value (POV), conjugated dienes, thiobarbituric acid (TBA) value as well as p-anisidine value assays in walnut oil-in-water emulsion showed that the antioxidant activity of GA and its alkyl esters increased with the increase of alkyl chain length, and GA-C2 showed the strongest antioxidant activity and then descended, which was called "cut-off effect". The results of POV and TBA in walnut oil indicated that the antioxidant activity of GA and its alkyl esters tended to decrease with the increase of alkyl chain length, which was consistent with "polarity paradox". The effects of alkyl chain length on antioxidant activity of GA and its alkyl esters in different oil systems were discussed to provide basis for selecting antioxidants suitable for walnut oil and walnut oil-in-water emulsion.

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裴雪晨,阴法文,钟旭,刘惠麟,宋亮,赵冠华,王永富,周大勇.没食子酸酯对核桃油及其乳液的抗氧化作用[J].食品与生物技术学报,2022,41(6):91-97.

PEI Xuechen, YIN Fawen, ZHONG Xu, LIU Huilin, SONG Liang, ZHAO Guanhua, WANG Yongfu, ZHOU Dayong. Antioxidative Effects of Gallic Acid Esters on Walnut Oil and its Emulsion[J]. Journal of Food Science and Biotechnology,2022,41(6):91-97.

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  • 在线发布日期: 2022-06-28
  • 出版日期: 2022-06-25

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