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第 6 期 李 进，等: 原儿茶酸烷基酯在水包油乳液中的抗氧化行为 ·1179·

乳液稳定性的一个重要因素。

3 结论

通过直接酯化合成一系列 PA 烷基酯，并测定
了其对自由基的清除能力和在水包油乳液中的抗氧
化效率。结果表明，PA 酯化后表现出比本体更强的
抗氧化性能，而且其抗氧化能力随着烷基链长的增
加而增强；酯化后增强 PA 的亲脂性，提高了其在
乳液中的抗氧化效率，并且随着烷基链长的增加，
PA-C 8 抗氧化效率达到最大，然后减小，表现出截
止效应。此外，增加乳化剂体积分数可以提高 PA
酯在乳液中的抗氧化效率；提高油脂比例会降低 PA
酯的抗氧化效率；PA 酯对菜籽油乳液的抗氧化效率
最强，对大豆油的最弱。该研究结果为合理设计对
水包油乳液有效的酚类抗氧化剂提供了理论依据。
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量不同的缘故 [21] 。研究结果表明，油脂种类是影响 （下转第 1216 页）