| 邵馨漫1，程晨1，邓乾春2，祝振洲1，夏伏建2，罗芳1，余佳利1，李书艺1.柚皮精油的主要成分和抗氧化活性分析及其对
亚麻籽油和亚麻籽油乳液理化稳定性的影响[J].中国油脂,2025,50(9):.[SHAO Xinman1, CHENG Chen1, DENG Qianchun2, ZHU Zhenzhou1,
XIA Fujian2, LUO Fang1, YU Jiali1, LI Shuyi1.Analysis of the main composition and antioxidant activity of pomelo peel essential oil and its effect on the physical and chemical stability of flaxseed oil and flaxseed oil emulsion[J].China Oils and Fats,2025,50(9):.] |
| 柚皮精油的主要成分和抗氧化活性分析及其对
亚麻籽油和亚麻籽油乳液理化稳定性的影响 |
| Analysis of the main composition and antioxidant activity of pomelo peel essential oil and its effect on the physical and chemical stability of flaxseed oil and flaxseed oil emulsion |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240412 |
| 中文关键词: 亚麻籽油 柚皮精油 抗氧化 乳液 稳定性 |
| 英文关键词:flaxseed oil pomelo peel essential oil antioxidation emulsion stability |
| 基金项目:国家自然科学基金(32072267)；现代农业产业技术体系(CARS-14) |
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| Author Name | Affiliation | | SHAO Xinman1, CHENG Chen1, DENG Qianchun2, ZHU Zhenzhou1,
XIA Fujian2, LUO Fang1, YU Jiali1, LI Shuyi1 | 1.Hubei Province Green Selenium-Rich Agricultural Products Deep Processing Engineering and Technical
Research Center, National Selenium-Rich Agricultural Products Processing Technology Research and
Development Center, College of Modern Industry of Selenium Science and Engineering, Wuhan
Polytechnic University, Wuhan 430023, China
2.Oil Crops Research Institute, Chinese
Academy of Agricultural Sciences, Wuhan 430023, China |
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| 中文摘要: |
| 旨在为柚皮精油（EO）在油脂及其乳液中的应用提供参考，对EO的挥发性成分、总酚含量和抗氧化活性进行了测定，并将EO添加于亚麻籽油及其乳液中，考察不同质量浓度EO对亚麻籽油氧化诱导时间的影响，及对亚麻籽油乳液在60 ℃避光储藏过程中物理稳定性和氧化稳定性的影响。结果表明：EO的主要挥发性成分是以D-柠檬烯为主的萜烯类物质，总酚含量为8.28 mg/mL，EO具有较强的DPPH、ABTS自由基清除能力及还原能力，当其质量浓度为6 mg/mL时，亚麻籽油的氧化诱导时间最长，为4.70 h。在60 ℃避光储藏期间，添加不同量EO的亚麻籽油乳液的粒径变化不大，添加5 mg/mL EO亚麻籽油乳液的Zeta电位绝对值以及微观结构变化与添加0.2 mg/mL VE的相当。随着储藏时间的延长，添加EO的亚麻籽油乳液过氧化值先增加后降低，硫代巴比妥酸反应物（TBARS）值总体增大，总体上添加5 mg/mL EO亚麻籽油乳液的氧化稳定性最好，且优于添加0.2 mg/mL VE亚麻籽油乳液的。综上，EO可以减缓亚麻籽油及其乳液的氧化，是一种具有开发潜力的天然抗氧化剂。 |
| 英文摘要: |
| In order to provide a reference for the application of pomelo peel essential oil (EO) in oils and emulsions, the volatile components, total phenol content, and antioxidant activity of EO were determined, and EO was added to flaxseed oil and its emulsion to investigate the effects of different mass concentrations of EO on the oxidation induction time of flaxseed oil, and on the physical and oxidative stabilities of flaxseed oil emulsion during storage at 60 ℃ away from light. The results showed that the main volatile components of EO were terpenes mainly D-limonene, and the total phenol content was 8.28 mg/mL. EO had a strong DPPH, ABTS radical scavenging abilities and reducing ability, and when its mass concentration was 6 mg/mL, the oxidation induction time of flaxseed oil could reached the longest of 4.70 h. During the storage at 60 ℃ away from light, the particle size of flaxseed oil emulsions with different mass concentrations of EO did not change much, and the absolute value of Zeta potential and microstructure changes of 5 mg/mL EO flaxseed oil emulsion was comparable to those with 0.2 mg/mL VE. With the prolongation of storage time, the peroxide value of all flaxseed oil emulsions with EO first increased and then decreased, and the value of thiobarbituric acid reactants (TBARS) increased overall, and overall the oxidation stability of flaxseed oil emulsion with 5 mg/mL EO was the best, and was better than that with 0.2 mg/mL VE. In summary, EO can slow down the oxidation of flaxseed oil and its emulsion, and it is a natural antioxidant with development potential. |
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