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中国精品科技期刊2020
向燕,杜伊晗,何强,等. 槲皮素-磷脂复合物的制备、表征及对核桃油氧化稳定性的影响[J]. 食品工业科技,2024,45(24):295−304. doi: 10.13386/j.issn1002-0306.2024010095.
引用本文: 向燕,杜伊晗,何强,等. 槲皮素-磷脂复合物的制备、表征及对核桃油氧化稳定性的影响[J]. 食品工业科技,2024,45(24):295−304. doi: 10.13386/j.issn1002-0306.2024010095.
XIANG Yan, DU Yihan, HE Qiang, et al. Preparation and Characterization of Quercetin Phospholipid Complex and Its Effect on the Oxidative Stability of Walnut Oil[J]. Science and Technology of Food Industry, 2024, 45(24): 295−304. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010095.
Citation: XIANG Yan, DU Yihan, HE Qiang, et al. Preparation and Characterization of Quercetin Phospholipid Complex and Its Effect on the Oxidative Stability of Walnut Oil[J]. Science and Technology of Food Industry, 2024, 45(24): 295−304. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010095.

槲皮素-磷脂复合物的制备、表征及对核桃油氧化稳定性的影响

Preparation and Characterization of Quercetin Phospholipid Complex and Its Effect on the Oxidative Stability of Walnut Oil

  • 摘要: 为扩大槲皮素的应用范围,采用溶剂法优化制备了槲皮素-磷脂复合物,对复合物进行了结构表征和体外抗氧化能力评价,并进一步研究了复合物对核桃油氧化稳定性的影响。实验优化得到的制备条件为:溶剂为无水乙醇,槲皮素与磷脂质量比为1:3,槲皮素浓度为0.5 mg/mL,50 ℃下复合反应4 h,平均复合率达99.49%。利用优化后的制备条件可以有效制备不同于槲皮素或磷脂的全新槲皮素-磷脂复合物,槲皮素的羟基可通过与磷脂的极性端产生氢键而形成复合物,其在水和正辛醇中的溶解性优于游离槲皮素及槲皮素与磷脂的物理混合物。在相同质量浓度下,槲皮素-磷脂复合物的体外抗氧化能力与游离槲皮素差异不显著。核桃油在60 ℃下贮藏18 d,结果表明槲皮素-磷脂复合物能更有效减缓核桃油的酸价、过氧化值、共轭二烯值(conjugated diene value,CD)和共轭三烯值(conjugated triene value,CT)的增加,抗氧化效果显著优于槲皮素(P<0.05),且核桃油的酸价与过氧化值、CD值和CT值显著正相关。槲皮素-磷脂复合物能够在不影响感官品质的基础上,明显提高核桃油的抗氧化稳定性,延长保存期,具有良好的开发利用价值。

     

    Abstract: To expand the application of quercetin, quercetin phospholipid complexes were optimally prepared by the solvent method. The complexes were structurally characterized and evaluated for their antioxidant capacity in vitro, and the effect of the complexes on the oxidative stability of walnut oil was further investigated. The optimal process conditions were as follows: the solvent was anhydrous ethanol, the mass ratio of quercetin to phospholipid was 1:3, the concentration of quercetin was 0.5 mg/mL, and the reaction was stirred at 50 ℃ for 4 h, with an average compounding rate of 99.49%. Moreover, this condition can effectively prepare new quercetin phospholipid complexes that differ from quercetin or phospholipids. The complexes were formed by hydrogen bonding of the hydroxyl group of quercetin to the polar end of phospholipid, and the solubility of the complexes in water and n-octanol was better than that of the quercetin and the physical mixtures of quercetin and phospholipids. The in vitro antioxidant capacity of the quercetin phospholipid complex did not differ significantly from that of free quercetin at the same mass concentration. Walnut oil was stored at 60 ℃ for 18 d. The results showed that the quercetin phospholipid complexes more effectively slowed down the increase of acid value, peroxide value, conjugated diene value (CD), and conjugated triene value (CT) of walnut oil, and the antioxidant effect was significantly better than that of quercetin (P<0.05). Moreover, the acid value of walnut oil was significantly and positively correlated with the peroxide value, CD value, and CT value. The quercetin phospholipid complexes can significantly improve the antioxidant stability and prolong the shelf life of walnut oil without affecting the sensory quality, which has good development and utilization value.

     

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