在猪油体系中模拟茶叶籽油酚类物质和VE在贮藏过程中的抗氧化活性及相互作用关系

以猪油为研究体系，采用Schaal法（63±1）℃烘箱加速氧化，模拟茶叶籽油中酚类物质和VE在加速氧化过程中的抗氧化作用及相互作用类型，旨在研明茶叶籽油酚类物质及VE对茶叶籽油氧化稳定性的影响及二者的相互作用关系，并为油脂自身抗氧化成分对其氧化稳定性的影响及相互作用关系的研究提供一个简单可行的方法。结果表明：在猪油加速氧化过程中，茶叶籽油酚类物质和VE均能大幅度延缓猪油的氧化酸败。在猪油中分别添加VE和茶叶籽油酚类物质，加速氧化30?d后，过氧化值、酸值、茴香胺值、丙二醛含量与空白猪油组相比分别下降了72.97%、3.83%、54.62%、47.83%和80.54%、2.87%、72.26%、71.74%，说明茶叶籽油酚类物质和VE都具有很强的抗氧化活性，且茶叶籽油酚类物质抗氧化效果优于VE。经相互作用分析，在猪油恒温加速氧化过程中，VE与茶叶籽油酚类物质呈协同作用。

Antioxidant Activity and Interaction between Polyphenols Extracted from Tea Seed Oil and VE in Lard System

The antioxidant activity and interaction of polyphenols extracted from tea seed oil and VE in stored lard were explored by using Schaal oven test at (63 ± 1) ℃. The aim of this study was to assess the impact and interaction of polyphenols extracted from tea seed oil and VE on the oxidative stability of tea seed oil and to provide a simple and feasible method to study the influence and interaction of the antioxidant components on the oxidation stability of tea seed oil. The results revealed that the polyphenols and VE could greatly delay the oxidation rancidity in lard during accelerated oxidation storage. After 30 d of accelerated oxidation, peroxide value, acid value, anisidine value and malondialdehyde (MDA) content were decreased by 72.97%, 3.83%, 54.62% and 47.83% with VE addition, and by 80.54%, 2.87%, 72.26%, and 71.74% with polyphenol addition, respectively, as compared to the blank lard group, indicating that both the polyphenols and VE possess strong antioxidant activity, with the former being superior to the latter. An analysis of their interaction effect showed that VE was synergistic with the polyphenols during the accelerated oxidation process of lard.