水酶法提取石榴籽油脂肪酸组成与氧化稳定性分析  

Analysis of Fatty Acid Composition and Antioxidation Stability of Pomegranate Seeds Oil Extracting by Aqueous Enzymatic

作　　者：苗利利[1] 夏徳水 高丽娜[1] 郑战伟[1] 仇农学[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《天然产物研究与开发》2011年第6期1156-1159,共4页Natural Product Research and Development

基　　金：国家大学生创新性实验计划项目(091071839)

摘　　要：通过气相色谱-质谱法分析了水酶法提取的石榴籽油的脂肪酸组成。结果表明:石榴籽油含有丰富的不饱和脂肪酸,总不饱和脂肪酸含量达94%以上。采用Schall烘箱法,以过氧化值(POV)为参考指标,研究了光线、温度及抗氧化剂对石榴籽油氧化稳定性能的影响。结果表明,温度、光线对石榴籽油的氧化过程都有影响,温度的影响更为显著;叔丁基对苯二酚(TBHQ)对石榴籽油具有良好的抗氧化效果,并与抗坏血酸(VC)具有较好的协同增效作用;生育酚(VE)和没食子酸丙酯(PG)对石榴籽油无显著抗氧化作用。The fatty acid compositions of pomegranate seeds oil extracting by aqueous enzymatic were analyzed by GCMS. The results showed that pomegranate seeds oil contained substantial unsaturated fatty acid, and the total amount of unsaturated fatty acid reaches 94%. The effects of temperature, light, and several antioxidants on the antioxidation of pomegranate seeds oil were investigated by Schall experiment in reference to peroxide value （POV）. The results showed that the antioxidation of the oil was affected by temperature and light,and the effect of temperature was dominant. TBHQ possessed good antioxidation and had satisfactorysynergistic effect with Vc. VE and PG had no significant antioxidation on pomegranate seeds oil.

关 键 词：石榴籽油 脂肪酸组成 抗氧化性 

分 类 号：Q946.81[生物学—植物学]