| 张水滔，徐娟，高明，等.滇牡丹籽油的脂肪酸组成及不同天然抗氧化剂对其货架期的影响[J].中国油脂,2018,43(3):.[ZHANG Shuitao, XU Juan, GAO Ming,etc.Fatty acid composition of peony seed oil and its shelf life affected by different natural antioxidants[J].China Oils and Fats,2018,43(3):.] |
| 滇牡丹籽油的脂肪酸组成及不同天然抗氧化剂对其货架期的影响 |
| Fatty acid composition of peony seed oil and its shelf life affected by different natural antioxidants |
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| DOI： |
| 中文关键词: 滇牡丹籽油 Rancimat法 氧化稳定性 天然抗氧化剂 货架期 |
| 英文关键词:peony seed oil Rancimat method oxidation stability natural antioxidant shelf life |
| 基金项目: |
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| 摘要点击次数: 1418 |
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| 中文摘要: |
| 采用气相色谱法测定了滇牡丹籽油中的主要脂肪酸组成及含量，通过Rancimat法测定了滇牡丹籽油的氧化稳定性，并分析比较了不同天然抗氧化剂对滇牡丹籽油的抗氧化效果，进而推测出滇牡丹籽油在常温20?℃下的货架期。结果表明：滇牡丹籽油的主要脂肪酸组成为油酸0.46%、亚油酸15.48%、亚麻酸74.09%、棕榈酸6.62%、硬脂酸1.37%，其中不饱和脂肪酸含量高达90.03%；天然抗氧化剂的抗氧化效果为原花青素>滇牡丹籽黄酮>二氢杨梅素>VE>VC>茶多酚>β-胡萝卜素，添加0.04%原花青素时，常温20?℃下滇牡丹籽油的货架期为179.83 d。 |
| 英文摘要: |
| The composition and content of main fatty acids in peony seed oil were determined by gas chromatography, and the oxidation stability of peony seed oil was determined by Rancimat method, and the antioxidant effects of different natural antioxidants on peony seed oil were compared to conjecture the shelf life of peony seed oil at room temperature 20?℃. The results showed that peony seed oil was mainly composed of oleic acid 0.46%, linoleic acid 15.48%, linolenic acid 74.09%,palmitic acid 6.62% and stearic acid 1.37%, and the content of unsaturated fatty acid was up to 90.03%. The antioxidant effect of natural antioxidant procyanidine was the best ,followed by peony seed flavonoids, two hydrogen myricetin, VE,VC, tea polyphenols and β-carotene.The shelf life of peony seed oil stored at room temperature 20?℃ was 179.83 d with 0.04% procyanidine added. |
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