| 路彬，杨佳玮，刘惠娟，霍红，童红梅.御米油脂肪酸组成、抗氧化成分及抗氧化活性分析[J].中国油脂,2026,51(5):.[LU Bin, YANG Jiawei, LIU Huijuan, HUO Hong, TONG Hongmei.Fatty acid composition, antioxidant components, and antioxidant activity analysis of poppy seed oil[J].China Oils and Fats,2026,51(5):.] |
| 御米油脂肪酸组成、抗氧化成分及抗氧化活性分析 |
| Fatty acid composition, antioxidant components, and antioxidant activity analysis of poppy seed oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250515 |
| 中文关键词: 御米油 不同压榨工艺 脂肪酸 抗氧化成分 抗氧化活性 |
| 英文关键词:poppy seed oil different pressing processes fatty acid antioxidant components antioxidant activity |
| 基金项目:甘肃医学院2022年度校级科研项目（DY-ZK018） |
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| 中文摘要: |
| 旨在为御米油的深度开发与高值化利用提供参考,比较了不同压榨工艺(低温压榨和热榨)御米油与其他市售食用植物油(亚麻籽油、菜籽油、玉米油、橄榄油、花生油、葵花籽油）的脂肪酸组成、油脂品质指标（碘值和过氧化值）、抗氧化成分含量和体外抗氧化活性。结果表明：低温压榨御米油与热榨御米油的多不饱和脂肪酸（PUFA）含量分别高达64.12%和64.46%，显著高于除亚麻籽油之外的其他几种植物油；御米油的总酚、生育酚含量受加工工艺影响显著，低温压榨御米油生育酚含量近乎是热榨御米油的2倍，热榨御米油的总酚含量显著高于低温压榨御米油；不同植物油的生育酚和总甾醇含量存在显著差异（p<0.05）；御米油的碘值仅次于亚麻籽油；所有测试植物油均表现出较强的DPPH自由基和ABTS+自由基清除能力，其中低温压榨御米油的DPPH自由基清除率（998%）最高，但其总抗氧化能力处于中等水平。综上，御米油具有较强的抗氧化活性，同时加工工艺对御米油品质有决定性影响。 |
| 英文摘要: |
| In order to provide reference for the deep development and high-value utilization of poppy seed oil, the fatty acid composition, oil quality indicators (iodine value and peroxide value), antioxidant component content, and in vitro antioxidant activity of poppy seed oil prepared with different pressing processes (cold pressing and hot pressing) were compared with other commercially available edible vegetable oils (flaxseed oil, rapeseed oil, corn oil, olive oil, peanut oil, sunflower seed oil) . The results showed that the relative content of polyunsaturated fatty acids in cold pressed and hot pressed poppy seed oil was as high as 64.12% and 64.46%, respectively, significantly higher than other vegetable oils except for flaxseed oil.The total phenol and tocopherol contents of poppy seed oil were significantly affected by the processing technology. The tocopherol content of cold pressed poppy seed oil was nearly twice that of hot pressed poppy seed oil, and the total phenol content of hot pressed poppy seed oil was significantly higher than that of cold pressed poppy seed oil. There were significant differences in the content of tocopherol and total sterol among different vegetable oils (p<0.05). The iodine value of poppy seed oil was second only to flaxseed oil. All tested vegetable oils showed strong DPPH and ABTS+ radical scavenging capacities, with the DPPH radical scavenging rate (99.8%) of cold pressed poppy seed oil being the highest, but its total antioxidant capacity was at a moderate level. In summary, poppy seed oil has strong antioxidant activity, and the processing technology has a decisive impact on its quality. |
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