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| 车厘子核油的制备及品质分析 |
| Preparation and quality analysis of cherry kernel oil |
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| DOI： |
| 中文关键词: 车厘子核油 理化性质 脂肪酸组成 营养成分 抗氧化活性 挥发性成分 |
| 英文关键词:cherry kernel oil physicochemical property fatty acid composition nutritional component antioxidant activity volatile component |
| 基金项目: |
| Author Name | Affiliation | | CUI Yun1, HUANG Yitong1, LI Wenjun1, ZHONG Yaqi1, ZHANG Yiman1, MAO Guoxing1, LIU Huifan1,2, MA Lukai1,2, LUO Honglian3 | 1.Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food, College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
2.Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agricultural and Engineering, Guangzhou 510225,China
3.Guangdong Province Meizhou Agricultural Information Center, Meizhou 514021, Guangdong, China |
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| 中文摘要: |
| 以车厘子核为原料，采用索氏抽提法提取车厘子核油，并对其理化性质、脂肪酸组成、脂溶性营养成分、抗氧化活性及挥发性成分进行分析。结果表明：车厘子核油得率为（10.13±0.19）%，其酸值、过氧化值均符合GB 2716—2018要求；车厘子核油中有8种脂肪酸，主要是油酸（58.69%）和亚油酸（26.03%）；车厘子核油富含甾醇，含量高达530.04 mg/100 g，以β-谷甾醇（428.00 mg/100 g）为主；车厘子核油抗氧化能力强，对DPPH自由基和羟自由基均有较好的清除效果，其IC50值分别为12.51 mg/mL和1.92 mg/mL；车厘子核油中检出58种挥发性成分，以醛类物质（44.27%）和烃类物质（28.44%）为主，有特殊的果香味。 |
| 英文摘要: |
| The cherry kernel oil was extracted by Soxhlet method with cherry kernel as raw material, and its physicochemical properties, fatty acid composition, fat-soluble nutritional component, antioxidant activity and volatile components were analyzed. The results showed that the yield of cherry kernel oil was (10.13±0.19)%, and the acid value and peroxide value of cherry kernel oil met the requirement of GB 2716-2018. There were eight kinds of fatty acids in the cherry kernel oil, mainly oleic acid (58.69%) and linoleic acid (26.03%).Cherry seed oil was rich in sterols, which reached 530.04 mg/100 g, and β-sitosterol was dominant (428.00 mg/100 g). Cherry kernel oil had strong antioxidant ability and had good scavenging effects on DPPH free radical and hydroxyl free radical, and their IC50 values were 12.51 mg/mL and 1.92 mg/mL, respectively. There were 58 volatile components detected in the cherry kernel oil, and aldehydes(44.27%) and hydrocarbons(28.44%) were the main compounds.The cherry kernel oil had special fruit flavor. |
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