| 茶多酚对食用油抗氧化作用的顺磁共振研究 |
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| 引用本文： | 于腊佳 傅锦坤. 茶多酚对食用油抗氧化作用的顺磁共振研究[J]. 分析测试学报, 1998, 17(5): 9-11 |
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| 作者姓名： | 于腊佳 傅锦坤 |
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| 作者单位： | 厦门大学化学系物理化学研究所 |
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| 摘 要： | 研究了茶叶中的主要活性成分茶多酚的抗氧化作用及其机理，将不同含量的茶多酚溶液添加到经各种高温处理的食用油中，在实验的各个反应阶段分别取样用顺磁共振波谱仪进行跟踪检测，结果表明：茶多酚具有明显的消除，抑制食用油中的自由基的能力，该能力随着茶多酚加入的浓度，反应时间的变化而不同，实验所获得的茶多酚抑制食用油中自由基的反应时间，浓度，温度的变化规律，为今后在食品工业上科学地利用茶多酚提供了科学依据及实验
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| 关 键 词： | 茶多酚 顺磁共振波谱 食用油 抗氧化剂 |
On Tea-polyphenol Antioxygenation in Edible Oil by Paramagnetic Resonance Spectroscopy |
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| Yu Lajia,Fu Jinkun,Xu Jinlai,Yu Xinsheng,Fu Jinyin. On Tea-polyphenol Antioxygenation in Edible Oil by Paramagnetic Resonance Spectroscopy[J]. Journal of Instrumental Analysis, 1998, 17(5): 9-11 |
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| Authors: | Yu Lajia Fu Jinkun Xu Jinlai Yu Xinsheng Fu Jinyin |
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| Abstract: | Antioxygenation of tea_polyphenol (TP) and its mechanism were studied by paramagnetic resonance spectroscopy.The antioxidative effect of various amounts of TP in edible oil heated for various times was examined. The experimantal results showed that TP had obvious ability to scavenge free radicals in edible oil, and its elimination ability increased with the TP concentration and reaction time. The necessary data were provided for the scientific use of TP in food industry for the future. |
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| Keywords: | Tea_polyphenol Antioxidative Free radical Paramagnetic resonance spectroscopy |
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