硬脂酰氯改性莲原花青素低聚体的稳定性与抗氧化作用研究

研究了硬脂酰氯改性莲原花青素低聚体在酸、碱、氧化剂、还原剂和食品中常见的阴、阳离子等不同环境体系中的稳定性，以及莲原花青素低聚体改性物在油脂储藏与肉类保鲜中的潜在作用。结果表明:莲原花青素低聚体改性物在弱酸及在少量还原剂存在条件下可基本保持稳定，而在强酸、碱性、氧化剂环境中结构容易被破坏；同时莲原花青素低聚体改性物能在多数阴、阳离子中保持结构稳定，但在Fe2+、Fe3+、 Al3+等水解性阳离子和CO2-3、HCO-3等酸根离子中极易发生变化。另外，莲原花青素低聚体改性物在菜籽油及冷却猪肉的保鲜中展示出比莲原花青素低聚体更优良的效果，表明经过硬脂酰氯改性，莲原花青素低聚体的抗油脂体系氧化能力得到有效提高。

Stability and antioxidant effect of stearyl chloride modified procyanidinsoligomers from lotus seedpod

The stability of stearyl chloride modified procyanidins oligomers from lotus seedpod (modified-LSOPC) in different environmental systems, such as acid, alkali, oxidant, reducing agent, anion and cation commonly found in food, and its potential effect on oil storage and meat preservation were studied.The results showed that modified-LSOPC could be stable in the presence of weak acid and low amount of reducing agent, but its structure was easily destroyed in the environment of strong acid, alkali and oxidant. At the same time, modified-LSOPC could maintain stable structure in most of the anion and cation, but changed easily in hydrolytic cations such as Fe2+, Fe3+ and Al3+ and acid radical ions such as CO2-3 and HCO-3. The modified-LSOPC showed better preservation effect in rapeseed oil and cooling pork than LSOPC during long-term storage. All results illustrated that the antioxidative abilities of modified-LSOPC in lipid-related systems were improved effectively.