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| Interaction on scavenging free radical of α-tocopherol, γ-oryzanol and phytosterol in ethyl acetate |
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| DOI： |
| KeyWord:α-tocopherol γ-oryzanol phytosterol lipid concomitant scavenging free radical antagonism |
| FundProject:国家自然科学基金面上项目（31872895） |
| Author Name | Affiliation | | ZHANG Lisha, NI Jinglu, LIU Ruijie, CHANG Ming,
JIN Qingzhe, WANG Xingguo | Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering
Technology Research Center of Functional Food, College of Food Science and Technology, Jiangnan
University, Wuxi 214122, Jiangsu, China |
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| Abstract: |
| Bliss model was used to study the capacity of scavenging DPPH free radical and interactions in different contents of α-tocopherol, γ-oryzanol and phytosterol complex in ethyl acetate non-polar medium, and Fourier transform infrared spectroscopy was used to interpret the interaction mechanism.The results showed that the capacity of α-tocopherol on scavenging DPPH free radical was the strongest, followed by γ-oryzanol and phytosterol.The interaction of scavenging free radicals of the three lipid concomitants after two-two complex was mainly antagonistic. The kinetic study showed that the reaction rate of mixture system for scavenging DPPH free radicals in the non-polar medium was mainly determined by the main antioxidant.Then the hydroxyl bond was found to shift to the right by Fourier transform infrared spectroscopy, surmising the formation of hydrogen bonds was a possible cause of the antagonism of the three lipid concomitants in ethyl acetate. |
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