Refined soybean oil and lard were interesterified in the presence of a basic anion exchange resin as heterogeneous catalyst. The structural composition of the interesterification products was determined by 1,3 specific lipase hydrolysis method followed by chromotographic analysis. The influences of the acidity of reactants, reaction time and reaction temperature on the interesterfication have been investigated. The experimental results showed that a mixture of 60% soybean oil and 40% lard(in mass ratio) with acid value of 0 116 was found to have remarkable interesterification at 50℃, for 150 min by using 10% basic anion exchange resin as a catalyst. The melting point of the final product was 37 6 ℃.
为了阐明抗氧化剂在生物体内的作用机制,文中采用含有多种不饱和脂肪酸的大豆磷脂制备的脂质体模拟非均相生物体系,用AAPH热分解生成的自由基引发脂质氧化,通过硫氰酸铁法和硫代巴比妥酸反应物法检测脂质的氧化进程,考察豆甾醇对脂质氧化初期和后期产物的抑制作用,从而研究豆甾醇的抗氧化活性以及VC或VE对其抗氧化活性的影响,以期明确豆甾醇及其协同作用的抗氧化机理,为进一步应用于生命体的研究奠定基础。实验表明∶不同浓度的豆甾醇均具有一定的抗氧化活性。在考察2种抗氧化剂的协同作用时发现,各种不同浓度的豆甾醇与VC、VE共同作用时均不显示协同增效作用,且TBARS法测得0.001 6 mg/m L VE的加入使复合抗氧化剂抑制脂质氧化后期产物生成的量随时间增长呈下降趋势。
