油茶蒲中多酚的提取及其浓缩液对植物油脂氧化稳定性的影响

摘要

优化油茶蒲水提取多酚的工艺参数，研究茶蒲多酚及其复配物对茶油的抗氧化能力。结果表明，适宜的提取工艺条件为料液比1∶25（g/mL）、提取温度65℃、提取时间60 min。茶蒲多酚抗氧化能力随着浓度增加而增强，稍弱于0.02%TBHQ，但明显优于0.02%α–生育酚，维生素C和柠檬酸对茶蒲多酚都有协同增效作用，维生素C的增效作用优于柠檬酸。%Water extraction technology of polyphenols from hull of camellia oleifera abel was optimized. Meanwhile the antioxidant effects of the polyphenol extract and its mixtures on tea oil were studied. The results showed that the best extraction conditions were as follows:solid–liquid ratio of 1∶25(g/mL),extraction temperature of 65 ℃,extraction time of 60 min. The antioxidant effect of the polyphenols increased with the increase of the concentration,but was slightly less than that of 0.02%TBHQ,significantly better than that of 0.02%α–tocopherol. Vitamin C and citric acid both had synergistic antioxidant effect with the polyphenol extract,while vitamin C was better.