| 朱金蒙1,2， 邱滟茹1,2， 卞燕南1,2.羟基酪醇对滇山茶油氧化稳定性的影响[J].中国油脂,2026,51(5):.[ZHU Jinmeng1,2, QIU Yanru1,2, BIAN Yannan1,2.Effect of hydroxytyrosol on oxidative stability of Camellia reticulata seed oil[J].China Oils and Fats,2026,51(5):.] |
| 羟基酪醇对滇山茶油氧化稳定性的影响 |
| Effect of hydroxytyrosol on oxidative stability of Camellia reticulata seed oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250128 |
| 中文关键词: 羟基酪醇 滇山茶油 抗氧化剂 关键性气味物质 |
| 英文关键词:hydroxytyrosol Camellia reticulata seed oil antioxidant key flavor compounds |
| 基金项目:基于云南特色植物的冻干面膜系列产品开发及产业化（2023YKZY005）；基于云南特色植物的痘肌护理系列产品开发及产业化（2023YKZY001） |
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| Author Name | Affiliation | | ZHU Jinmeng1,2, QIU Yanru1,2, BIAN Yannan1,2 | 1.Yunnan Botanee Bio-technology Group Co. , Ltd. , Kunming 650106, China
2.Yunnan
Characteristic Plant Extraction Laboratory Co. , Ltd. , Kunming 650106, China |
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| 中文摘要: |
| 羟基酪醇为化妆品新原料，为促进其在提高化妆品油脂稳定性、改善气味方面的应用，分别向滇山茶油中添加0.001%、0.005%、0.01%的羟基酪醇（以山茶油质量计），并以相同添加量的合成抗氧化剂叔丁基对苯二酚（TBHQ）作为阳性对照，通过Rancimat法和Schaal烘箱法对其进行加速氧化实验，以氧化稳定性指数（OSI）、过氧化值、酸值、p-茴香胺值以及关键性挥发性气味物质作为考察指标，分析羟基酪醇对滇山茶油氧化稳定性的影响。结果表明：与空白组相比，羟基酪醇添加量为0.005%和0.01%的滇山茶油在110 ℃下的OSI显著升高；添加0.01%羟基酪醇的滇山茶油在60 ℃下加速氧化30 d后，过氧化值、酸值和p-茴香胺值分别较空白组降低了45.35%、25.33%和76.11%；空白滇山茶油的主要挥发性成分为辛醛，在加速氧化过程中己醛对油样整体气味的贡献逐渐增大，添加羟基酪醇总体上有利于延缓己醛成为对滇山茶油气味影响最大的物质。综上，羟基酪醇可以有效提高滇山茶油的氧化稳定性，延缓挥发性气味成分的变化。 |
| 英文摘要: |
| Hydroxytyrosol (HT) has been approved as a novel ingredient in cosmetics. To promote the use of HT for improving the oxidative stability and odor profile in cosmetic oils, the Camellia reticulata seed oil was supplemented with HT at mass fractions of 0.001%, 0.005%, and 0.01%, with an equal amount of the synthetic antioxidant tert-butylhydroquinone (TBHQ) serving as a positive control. Accelerated oxidation experiments were conducted using the Rancimat method and Schaal oven test, and the oxidative stability index (OSI), peroxide value(PV), acid value(AV), p-anisidine value(p-AV), and key odor volatile compounds were measured to evaluate the effect of HT on the oxidative stability of Camellia reticulata seed oil. The results showed that oil samples fortified with 0.005% and 0.01% HT exhibited significantly elevated OSI values compared to the blank group at 110 ℃. After 30 d of accelerated oxidation at 60 ℃, the PV, AV, and p-AV of Camellia reticulata oils added with 0.01% HT decreased by 45.35%, 25.33%, and 76.11%, respectively, compared to the blank group.In the untreated Camellia reticulata seed oil, octanal was the primary volatile component, while hexanal increasingly contributed to the overall ordor-active compound during the accelerated oxidation, and adding HT was beneficial in delaying hexanal from becoming the substance that had the greatest impact on the odor of Camellia reticulata seed oil.In summary, HT can effectively improve the oxidative stability of Camellia reticulata seed oil and delay changes in volatile odor components. |
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