大黄鱼鱼卵磷脂抗油茶籽油氧化作用的研究

Study on antioxidant effect of phospholipids from large yellow croaker roe on Camellia oil

中文关键词:  大黄鱼鱼卵  磷脂  油茶籽油  抗氧化剂

英文关键词:large yellow croaker roe  phospholipids  Camellia oil  antioxidant

中文摘要:

      目的 研究大黄鱼鱼卵磷脂(phospholipids from large yellow croaker roe, LYCRPs)对油茶籽油的抗氧化作用。方法 利用Schaal烘箱法, 将含有不同质量分数鱼卵磷脂(0.05%、0.10%、0.20%、0.40%)的油茶籽油放置在(60±0.5) ℃烘箱中加速氧化21 d, 同时做空白对照组, 以及大豆卵磷脂、特丁基对苯二酚(tert-butyl hydroquinone, TBHQ)为阳性对照组, 测定加速氧化期间油脂的过氧化值(peroxide value, POV)与酸价(acid value, AV), 分析鱼卵磷脂对油茶籽油氧化酸败的抑制效果, 结合范特霍夫(Van’T Hoff)定律进行货架期预测, 探究鱼卵磷脂对油茶籽油的抗氧化作用。结果 与空白对照组相比, 不同质量分数鱼卵磷脂(0.05%、0.10%、0.20%、0.40%)均能够有效抑制油茶籽油过氧化值和酸价的升高(P<0.05), 且呈现一定的剂量效应关系, 各组鱼卵磷脂的抑制效果优于0.10%大豆卵磷脂, 但劣于0.02% TBHQ; 货架期预测结果显示, 鱼卵磷脂可将油茶籽油在20 ℃下的保质期最多延长96 d。结论 大黄鱼鱼卵磷脂能够有效抑制油茶籽油的氧化酸败, 提升油茶籽油的抗氧化稳定性, 具有较好的油脂天然抗氧剂开发前景。

英文摘要:

      Objective To investigate the antioxidant effect of phospholipids from large yellow croaker roe (LYCRPs) on Camellia oil. Methods The oils containing different concentrations of LYCRPs (0.05%, 0.10%, 0.20%, 0.40%) were stored in the Schaal oven at (60±0.5) ℃ for 21 days, meanwhile, the blank control group and two positive control group of soy lecithin and tert-butyl hydroquinone (TBHQ) were added as reference, the peroxide value (POV) and acid value (AV) of the oils were measured during accelerated oxidation to analyze the inhibitory effect of LYCRPs on oxidation rancidity of Camellia oil, and combining with Van’T Hoff’s law for shelf time prediction, the antioxidation of LYCRPs on Camellia oil was investigated. Results LYCRPs in different mass fractions (0.05%, 0.10%, 0.20%, 0.40%) were all effective in inhibiting the increase of POV and AV of Camellia oil compared with the blank control group (P<0.05), which presented a dose-effect relationship, the inhibition effect of LYCRPs on oxidation was better than 0.10% soy lecithin but inferior to 0.02% TBHQ. The shelf life prediction results showed that LYCRPs could prolong the shelf life of Camellia oil by 96 days at 20 ℃. Conclusion LYCRPs not only can effectively inhibit oxidation and enhance the antioxidant stability of Camellia oil, but also has a good prospect for the development of natural oil antioxidants.