摘要
本文通过用油酸酸氯酸化的办法将水溶性EGCG修饰成油溶性的EGCG，修饰后产物油溶性好，对AMVN启动的卵磷脂过氧化产生的脂自由基有较好的清除作用，明显优于水溶性EGCG，与TBHQ接近；对食用大豆色拉油的过氧化有明显的抑制作用，与VE、TBHQ接近，且抗氧化作用稳定。
Water-soluable epi-gallocatechin gallate (EGCG ) was modified through acylationwith oleic acyl chloride,and the solubility of products was excellent in water-insoluable solvents.The scavenging efficiency of modified EGCG was high on lipid free radicals during peroxidation oflecithin induced by AMVN,and much better than that of EGCG and closed to that of TBHQ. Itcould effectively inhibit peroxidation of edible oil and their inhibitory ability was correspond to thatof TBHQ,VE,and it had stable antioxidative ability.
出处
《茶叶》
1999年第2期76-79,共4页
Journal of Tea
基金
浙江省教委资助
