磷脂茶多酚复合物的制备及其对淡水鱼松的抗氧化作用

为提高淡水鱼松贮藏期,合成了磷脂茶多酚复合物(TPP-PL),研究其溶解性、缓释性、抗氧化性以及对鱼松贮藏期间过氧化值及脂肪酸成分的影响。结果表明,磷脂包覆能有效提高茶多酚(TPP)的亲脂性,在氯仿-水和乙酸乙酯-水体系中,TPP-PL的分配系数K值分别达到150.8和21.33;TPP-PL缓释性更佳,其体外释放模拟试验24 h的TPP释放率仅为24%±3.6%,能与鱼松结合并持久释放TPP;同时,TPP和TPP-PL的抗氧化能力存在剂量效应,两者的DPPH自由基清除能力差异不大,而TPP-PL铁离子还原力则略低于TPP。将TPP单体与TPP-PL分别应用于鱼松后发现,经TPP-PL处理的鱼松过氧化值上升较TPP处理的鱼松过氧化值缓慢,贮藏20 d后,后者的过氧化值比前者高50 meq/kg;鱼肉在炒制成鱼松后因热氧化作用导致不饱和脂肪酸含量减少,饱和脂肪含量增加,而添加TPP-PL的鱼松在炒制过程中硬脂酸增量和亚油酸减量仅为1.46%和4.29%,均显著小于TPP单体鱼松硬脂酸和亚油酸的变化。TPP-PL能长效保护鱼松炒制和贮藏过程中的脂质氧化,延长鱼松保质期,维持鱼松营养性,具有良好的开发利用价值。

Preparation of Tea Polyphenol Phospholipids Complex and Its Antioxidant Effect on the Freshwater Fish Floss

To improve the storage period of freshwater fish floss,the tea polyphenol phospholipids complex(TPP-PL)was synthesized,and its solubility,slow-releasing potential,antioxidant activity,peroxide value and fatty acid composition were studied.The results showed that phospholipid coating can effectively improve the lipophilicity of tea polyphenols.In the chloroform-water and ethyl acetate-water solvent systems,the hydrophilic lipophilic partition coefficient K of TPP-PL and TPP were 150.8 and 21.33,respectively.The TPP-PL appears good slow-releasing potential.After 24 hours of storage,the in vitro releasing rate of TPP-PL was only 24%±3.6%,indicating that the TPP-PL has a good and sustained releasing capacity.In addition,the DPPH free radical scavenging ability and the ferric reducing antioxidant power of TPP-PL have a dose effect.The DPPH free radical scavenging ability of TPP-PL was similar with that of TPP due to the demulsification effect,while the ferric reducing antioxidant power of TPP-PL was slight lower than that of TPP.The TPP and TPP-PL were applied in the frying of freshwater fish floss.The peroxide value of the TPP treated fish floss is 50 meq/kg more than that of the TPP-PL treated fish floss after storage for 20 days.After frying the fish floss,the content of unsaturated fatty acids in fish meat was decreased,linoleic acid significantly reduced by 11.02%,the content of saturated fat increased,the content of stearic acid increased significantly by 23.28%,stearic acid increment(1.46%)and linoleic acid reduction(4.29%)of fish floss with TPP-PL were lower than stearic acid increment(12.05%)and linoleic acid reduction(8.26%)of fish floss with TPP.It demonstrated that the TPP-PL can prevent the lipid oxidation during the frying process and storage,extend the shelf-life,and maintain the nutrition of the fish floss.The TPP-PL has great potential in industrial development and utilization.