不同品种杏仁油的脂肪酸组成分析及抗氧化稳定性研究  

Analysis of fatty acid composition and research on anti-oxidation stability of different kind of apricot (Prunus armeniaca L.) kernel oil

作　　者：刘宁[1] 仇农学[1] 朱振宝[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2008年第6期137-139,共3页Science and Technology of Food Industry

摘　　要：通过气相色谱法分析了陕北苦杏仁油和新疆小白杏仁油的脂肪酸组成,结果表明:苦杏仁油和小白杏仁油含有丰富的不饱和脂肪酸,总不饱和脂肪酸相对含量达95%。采用Schall烘箱法,以过氧化值(POV)为参考指标,研究了光线、温度及添加抗氧化剂对两种杏仁油抗氧化性能的影响。结果表明:温度、光线对杏仁油的氧化过程都有显著影响,温度的影响更为明显;小白杏仁油的耐贮性优于苦杏仁油;叔丁基对苯二酚(TBHQ)对杏仁油具有良好的抗氧化效果,并与抗坏血酸(VC)和柠檬酸(CA)具有较好的协同增效作用;生育酚(VE)和没食子酸丙酯(PG)对杏仁油无显著抗氧化作用。The fatty acid compositions of the bitter apricot （Prunus armeniaca h ） kernel oil from northern Shaanxi and little white apricot kernel oil from Xinjiang were analyzed by gas chromatography. The results showed that the two kind of apricot kernel oil contained plenty of unsaturated fatty acid, and the total amount of unsaturated fatty acid was as high as 95%. The effects of temperature, ray and several antioxidants on the anti-oxidation of apricot kernel oil were studied by Schall experiment according to peroxide value （POV）. The results showed that anti- oxidation of the oil was affected by temperature and ray greatly, and the effect of temperature was greater. The anti-oxidation of little white apricot kernel oil was superior to bitter apricot kernel oil. TBHQ had more effective anti -oxidation than other antioxidants. What＇s more,ascorbic acid and citric acid could improve anti-oxidation. VE and PG had not significant anti-oxidation on both kind of apricot kernel oil.

关 键 词：苦杏仁油 小白杏仁油 脂肪酸组成 抗氧化性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]