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当前位置: 首页 > 文章 > 高温下芝麻林素对大豆油的抗氧化及其作用机理初探 食品工业科技 2015,36 (22) 76-80
Position: Home > Articles > Antioxidative activity and mechanism of sesamolin in soybean oil at high temperature Science and Technology of Food Industry 2015,36 (22) 76-80

高温下芝麻林素对大豆油的抗氧化及其作用机理初探

作  者：
王蒙;张丽霞;黄纪念;宋国辉;艾志录
单  位：
河南省农科院农副产品加工研究所;河南农业大学食品科学技术学院
关键词：
芝麻林素;HPLC;芝麻酚;芝麻素酚;抗氧化性
摘  要：
以无抗氧化剂大豆油为介质,研究在加热过程中芝麻林素对大豆油的抗氧化性,并采用薄层色谱和HPLC色谱相结合的方法探讨加热过程中芝麻林素的转化过程和作用机理。结果表明:0.2%芝麻林素对大豆油经高温诱导的脂质过氧化具有良好的抑制作用,其抗氧化效果与同浓度的BHT相当并强于同浓度的维生素E,且芝麻林素与增效剂磷酸复配使用时抗氧化效果显著;加热(180℃)条件下,芝麻林素会裂解为芝麻酚,磷酸的存在会促使芝麻林素水解为芝麻酚并部分转化重排成芝麻素酚,进而发挥其抗氧化作用。
译  名：
Antioxidative activity and mechanism of sesamolin in soybean oil at high temperature
作  者：
WANG Meng;ZHANG Li-xia;HUANG Ji-nian;SONG Guo-hui;AI Zhi-lu;Institute of Agricultural Products Processing,Henan Academy of Agriculture Sciences;College of Food Science and Technology,Henan Agricultural University;
关键词：
sesamolin;;high performance liquid chromatography(HPLC);;sesamol;;sesaminol;;antioxidity
摘  要：
With no antioxidant soybean oil as medium,the antioxidant activity of sesamolin on soybean oil during heating was researched. Thin-layer chromatography(TLC) and high performance liquid chromatography(HPLC)were combined to detect the transformation of sesamolin during the heating process,the transformation mechanism of sesamolin was also discussed. The results showed that 0.2% content of sesamolin exhibited the good inhibition on inducing soybean oil peroxidation at 180 ℃. The antioxidant effect was good as that of BHT and better than that of vitamin E under same concentration. The antioxidant activity of the combination of sesamolin and phosphoric acid was significant. During the heating process,sesamolin was split to sesamol. Under the influence of phosphoric acid,sesamolin was hydrolyzed to sesamol or the partial was rearranged to sesaminol,which played the antioxidant activity.

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