|
| 番茄红素茶油制备工艺及抗氧化性质研究 |
| Preparation and antioxidant property of oil-tea camellia seed oil added with lycopene |
| |
| DOI： |
| 中文关键词: 番茄红素 茶油 氧化稳定指数 番茄红素质量浓度 抗氧化作用 |
| 英文关键词:lycopene oil-tea camellia seed oil oxidative stability index mass concentration of lycopene antioxidant effect |
| 基金项目: |
|
| Hits: 1387 |
| Download times: 0 |
| 中文摘要: |
| 对番茄红素茶油制备工艺以及采用油脂氧化稳定指数（OSI）对茶油中添加番茄红素和其他抗氧化剂的作用效果进行了研究。在单因素试验的基础上，研究番茄红素添加量、溶解时间、溶解温度对番茄红素茶油中番茄红素质量浓度的影响，以番茄红素质量浓度作为响应值进行响应面分析。确定的最佳工艺条件为：25 g茶油中番茄红素添加量26 mg（0.104%），溶解时间8 h，溶解温度63℃。在最佳条件下，茶油中番茄红素质量浓度达30.26 μg/mL，与预测值相差不大。研究表明，0.104%番茄红素对茶油具有较好的抗氧化作用，其抗氧化能力低于0.02%TBHQ，与0.02%PG抗氧化能力相当。 |
| 英文摘要: |
| The preparation process of oil-tea camellia seed oil added with lycopene and the effects of lycopene and other antioxidants on the oxidative stability index（OSI）of oil-tea camellia seed oil were studied.The influences of lycopene dosage，dissolution time，dissolution temperature on the mass concentration of lycopene in oil-tea camellia seed oil added with lycopene were studied by single factor experiment. With mass concentration of lycopene as response value，the optimal process conditions were obtained by response surface methodology as follows：25 g of oil-tea camellia seed oil，lycopene dosage 26 mg（0.104%），dissolution time 8 h，dissolution temperature 63〖KG-*8〗℃.Under these conditions，the mass concentration of lycopene in oil-tea camellia seed oil reached 30.26 μg/mL，which was close to the predicted value.〖JP2〗The study showed that 0.104% of lycopene had good antioxidant effect on oil-tea camellia seed oil，and its antioxidant capacity was lower than that of 0.02%TBHQ and similar to that of 0.02%PG. |
| 查看全文 View/Add Comment Download reader |
| Close |
