作 者：
林亲录;Bjrn kesson;Bjrn Bergensthl
单 位：
湖南农业大学食品科技学院,Biomedical Nutrition Center for Chemistry and Chemical Engineering,Lund University,Lund,Sweden,P.O.box124,S-22100,Department of Food Technology Center for Chemistry and Chemical Engineering,Lund University,Lund,Sweden,P.O.box124,S-22100 湖南长沙410128;湖南农业大学食品科技学院
关键词：
(+)-儿茶素;胶束体;脂质体;自动氧化
摘 要：
本文通过高效液相色谱检测,研究了儿茶素在三种不同液相体系(对照系;吐温20-胶束体系;磷脂-脂质体乳化体系)中的自动氧化模式。结果表明:不管是在pH3.5还是pH4.5下,与对照相比,嵌和在吐温20-胶束体系和磷脂-脂质体乳化体系中的儿茶素自动氧化速度显著降低(即这两种双亲和结构对儿茶素免遭氧化有保护作用);而且,磷脂-脂质体乳化体系中的儿茶素自动氧化速度比吐温20-胶束体系中更低。
译 名：
Influence of Amphiphilic Structures on Stability of (+)-Catechin
作 者：
LIN Qin-lu1,Bjrn kesson2,Bjrn Bergensthl3(1.Department of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2.Biomedical Nutrition, Center for Chemistry and Chemical Engineering, Lund University, Lund, Sweden , P.O.box124,S-22100;3.Department of Food Technology, Center for Chemistry and Chemical Engineering, LundUniversity, Lund, Sweden, P.O.box 124, S-22100)
关键词：
catechin;micelles;liposomes;autoxidation
摘 要：
Autoxidation of (+)-catechin in three different solutions ( control solution;Tween-20-micellar solution; lecithin-liposomal dispersion) was monitored by HPLC. The rate of (+)-catechin oxidation was higher at pH4.5 than at pH3.5. Comparedwith the control, addition of Tween-20 (micellar structure) and lecithin (liposomal structure) significantly decreased the degra-dation of (+)-catechin. In the presence of lecithin (+)-catechin autoxidation was slower than in the presence of Tween-20.
