| 刘颖.11种植物油的脂肪酸组成与抗氧化活性比较[J].中国油脂,2020,45(10):52~56.[LIU Ying.Comparison of fatty acid compositions and antioxidant activities of eleven vegetable oils[J].China Oils and Fats,2020,45(10):52~56.] |
| 11种植物油的脂肪酸组成与抗氧化活性比较 |
| Comparison of fatty acid compositions and antioxidant activities of eleven vegetable oils |
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| DOI：10.12166/j.zgyz.1003-7969/2020.10.010 |
| 中文关键词: 食用植物油 新资源食品油 脂肪酸组成 抗氧化活性 |
| 英文关键词:edible vegetable oil new resource food oil fatty acid composition antioxidant activity |
| 基金项目:“中医药现代化研究”重点专项2017年度项目（SQ2017YFC170519）；国家中药标准化项目（ZYBZH-C-JL-26）；北京市科技计划课题（Z171100001717028）；中央级公益性科研院所基本科研业务费专项资金资助（ZXKT15016，2014ZX09304306-006） |
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| 中文摘要: |
| 对4种新资源食品油、2种高端食用油和5种普通植物油的脂肪酸组成和抗氧化活性进行比较研究，以评价不同类型植物油的质量。采用气-质联用色谱法测定了11种植物油的脂肪酸组成，应用DPPH、ABTS、FRAP法对不同植物油的全油以及极性部位的抗氧化活性进行测定。结果显示：新资源食品油（茶叶籽油除外）的多不饱和脂肪酸含量均大于65%，其中α-亚麻酸高达38%以上，而普通植物油以及牛油果油和橄榄油中α-亚麻酸含量仅有0.11%~867%；11种植物油对DPPH·清除能力从大到小依次为杜仲籽油＞美藤果油＞玉米油＞大豆油＞葵花籽油＞牡丹籽油＞菜籽油＞橄榄油＞牛油果油＞花生油＞茶叶籽油；对ABTS+·的清除能力从大到小依次为橄榄油>菜籽油>杜仲籽油＞大豆油>玉米油>美藤果油>花生油>牛油果油>茶叶籽油>牡丹籽油>葵花籽油；对FRAP Fe3+-TPTZ还原能力从大到小依次为杜仲籽油>美藤果油>菜籽油>橄榄油>玉米油>花生油>大豆油>牡丹籽油>葵花籽油>牛油果油>茶叶籽油。在脂肪酸组成方面，新资源食品油有较大优势，DPPH、ABTS、FRAP 3种方法所得的每种植物油的抗氧化活性不同，但杜仲籽油、美藤果油、菜籽油和玉米油在3种方法中均表现出较好的抗氧化活性。 |
| 英文摘要: |
| The fatty acid compositions and antioxidant activities of four new resource food oils, two high-grade edible oils and five common vegetable oils were compared to evaluate the qualities of different vegetable oils. The fatty acid compositions of eleven vegetable oils were analyzed by GC-MS, and the antioxidant capacities of the whole oil and polar parts of different vegetable oils were determined by DPPH, ABTS and FRAP experiments. The results showed that the content of polyunsaturated fatty acids in new resource food oils was more than 65% except tea seed oil, among which α-linolenic acid accounted for more than 38%, while the content of α-linolenic acid in common vegetable oils, avocado oil and olive oil was only 0.11%-8.67%.The order of DPPH free radical scavenging ability of eleven vegetable oils from high to low was Eucommia seed oil, sacha inchi oil, maize oil, soybean oil, sunflower seed oil, peony seed oil, rapeseed oil, olive oil, avocado oil, peanut oil, tea seed oil.The scavenging ability of ABTS free radical in order from large to small was olive oil, rapeseed oil, Eucommia seed oil, soybean oil, maize oil, sacha inchi oil, peanut oil, avocado oil,tea seed oil, peony seed oil, sunflower seed oil.The order of FRAP Fe3+-TPTZ reduction ability from high to low was Eucommia seed oil, sacha inchi oil, rapeseed oil, olive oil, maize oil, peanut oil, soybean oil, peony seed oil, sunflower seed oil, avocado oil, tea seed oil. In terms of fatty acid composition, the new resource food oil had a great advantage, and each vegetable oil had different antioxidant ability with DPPH, ABTS and FRAP experiments, but Eucommia seed oil, sacha inchi oil, rapeseed oil and maize oil all showed good effects in the three experiments. |
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