茶籽油中内源性酚类化合物的抗氧化能力及相互作用
Antioxidant capacity and interaction of endogenous phenolic compounds from tea seed oil.
作者信息
Liu Guoyan, Zhu Wenqi, Li Sitong, Zhou Wanli, Zhang Huijuan, Wang Jing, Liu Xiaofang, Zhang Jixian, Liang Li, Xu Xin
机构信息
College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China.
Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University (BTBU), Beijing 100048, China.
出版信息
Food Chem. 2021 Dec 23;376:131940. doi: 10.1016/j.foodchem.2021.131940.
Endogenous phenols play a significant role in delaying oil rancidity. In this study, the profile of 22 endogenous phenols was determined from tea seed oil by UPLC-MS/MS, of which 15 phenols were identified for the first time. Then seven phenols with high content and strong antioxidant capacity were selected to investigate interaction using the DPPH· and Rancimat. It was found that the interaction of combinations was inconsistent in different media. Combined quercetin + esculetin, caffeoyl tartaric acid + esculetin, caffeoyl tartaric acid + gentisic acid and esculetin + gentisic acid showed synergistic antioxidant effects in oil and ethanol systems. Moreover, through the evaluation of the lipid oxidation process, combined esculetin + gentisic acid exhibited the greatest synergistic antioxidant effect. Notably, combined quercetin + esculetin had an inhibitory effect on the formation of volatile compounds. These findings may provide a basis for explaining the oxidation stability of tea seed oil.
内源性酚类物质在延缓油脂酸败方面发挥着重要作用。在本研究中，采用超高效液相色谱-串联质谱法（UPLC-MS/MS）测定了茶籽油中22种内源性酚类物质的概况，其中15种酚类物质为首次鉴定。然后选择7种含量高且抗氧化能力强的酚类物质，利用DPPH·和Rancimat法研究其相互作用。结果发现，不同介质中组合的相互作用不一致。槲皮素+七叶亭、咖啡酰酒石酸+七叶亭、咖啡酰酒石酸+龙胆酸以及七叶亭+龙胆酸在油脂和乙醇体系中表现出协同抗氧化作用。此外，通过对脂质氧化过程的评估，七叶亭+龙胆酸组合表现出最大的协同抗氧化效果。值得注意的是，槲皮素+七叶亭组合对挥发性化合物的形成具有抑制作用。这些发现可能为解释茶籽油的氧化稳定性提供依据。
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