亚麻籽油中不同结构亚麻籽环肽的抗氧化规律及其机制的研究

亚麻籽油富含约50%的α-亚麻酸，是膳食必需脂肪酸的重要来源。高含量n-3脂肪酸的油脂易于氧化，但较好保留了亚麻籽天然成分的亚麻籽油氧化稳定性好，而用天然抗氧化成分维生素E和酚酸含量无法解释。我们初步研究发现亚麻籽环肽具有较强的抗氧化能力，但关于其抗氧化机理仍不清楚。本研究拟分离得到不同结构的亚麻籽环肽，通过在精制的亚麻籽油（除去环肽、维生素E和多酚）中分别添加环肽、维生素E、多酚或它们的复合物，来探索亚麻籽油的氧化稳定性、不同氧化阶段极性组分和环肽的结构变化的关系；通过在亚麻籽油不同氧化阶段添加环肽后氧化稳定性变化、油脂极性的变化、环肽结构变化，结合量子化学和分子动力学理论计算和模拟，从理论到实验结合来探索亚麻籽环肽对自由基的清除和对氧化产物醛酮的包合作用，诠释亚麻籽环肽在亚麻籽油脂中可能的抗氧化机制。为亚麻籽油的科学合理的适度加工与储藏、为亚麻籽产业的高值化利用提供科学实验数据。

Flaxseed oil contains about 50 % α-linolenic acid and is an important source of dietary essential fatty acids. Although oil which contains high amount of n-3 fatty acids can be oxidized easily, flaxseed oil with natural components has a good stability, which can’t be explained convectively by its natural antioxidants like vitamin E and phenolic acid. Our preliminary study found that the flaxseed cyclic peptide had a good antioxidant capacity, but the antioxidant mechanism is still unclear. In this research, cyclic peptides with different structures will be isolated and cyclic peptides, vitamin E, polyphenols or their mixture will be added to the refined flaxseed oil (without cyclic peptides, vitamin E and polyphenols) so as to explore the oxidation stability of flaxseed oil and the structure changes of components and cyclic peptides in different oxidation levels. The changes of oxidation stability, polarity of oil, structures of cyclic peptides will be analyzed after adding cyclic peptides in different oxidation levels, and quantum chemistry and molecular dynamic technology will be used to analyze the effects of flaxseed cyclic peptides on the oil oxidation stability. The aim of this research is to provide guidance and data for the suitable processing, storage and valuable utilization of flaxseed oil.