茶多酚在食用植物油中的增溶和抗氧化机理

目的：研究茶多酚在食用植物油中的抗氧化性能，并探讨增效茶多酚溶解在植物油听中的抗氧化机理和表面活性剂在非水体中的增溶机理。方法：利用复配非离子表面活性剂作为溶剂，制备了增效脂溶性茶多酚溶液，测定处理植物油的过氧化值（POV)，考察抗氧化性能。结果：该茶多酚溶液在植物油中抗氧化活性明显优于合成抗氧化剂二丁基羟基甲苯、叔丁基对苯二酚，在使用浓度范围内，茶多酚的氧化产物不影响植物的色泽和清亮度。结论：茶多酚是一种天然的、优质植物油抗氧化剂。

Tea Polyphenols Solubilization in Edible Plant Oil and its Antioxidative Mechanism

Objective To study the antioxidative properties of tea polyphenols in edible plant oil, and the antioxidative mechanism of tea polyhenols solution in plant oil, and the solubilization mechanism of surface|active agent in nonaqueous system. Methods The fat|soluble tea polyphenols solution was prepared by mixed nonionic surfactants as solvent. And peroxidizing value(POV) of the treated plant oil was detected for the antioxidative properties of tea polyphenols. Results The test showed that the antioxidative activity of fat|soluble tea polyphenols is better than that of some synthetic antioxidants such as bibutylated hydroxytoluene(BHT) and tertiary butylhydroquinone(TBHQ). The oxidation products of tea polyphenols in the used concentrations had no influences on the color and lightness of plant oil. {Conclusion} Tea polyphenols is a good and natural antioxidant for plant oil.