云南核桃抗氧化功效成分氧化稳定性研究  

Oxidation stability of antioxidative functional components of walnut from Yunnan

作　　者：杨春燕[1] 栾娜[1] 叶磊[2] 荣瑞芬[1] 

机构地区：[1]北京联合大学应用文理学院,北京100191 [2]北京联合大学师范学院,北京100081

出　　处：《中国油脂》2012年第5期51-55,共5页China Oils and Fats

基　　金：国家林业局林业公益性行业科研专项(201004048)

摘　　要：为了解核桃抗氧化功效成分黄酮、总酚、维生素E的贮藏稳定性及其与核桃氧化劣变的相关性,采用Schaal烘箱法对云南核桃进行氧化加速试验,对核桃油的氧化卫生指标和核桃仁功效成分(总酚、黄酮、维生素E)进行了测定和分析研究。结果表明:在前29 d核桃氧化速度较慢,总酚、黄酮、维生素E含量迅速下降,稳定性差;29 d后核桃氧化速度加快,总酚、黄酮、维生素E含量变化较小。核桃仁总酚和黄酮稳定性与核桃油过氧化值呈显著负相关,VE稳定性与过氧化值呈极显著负相关。总酚、黄酮、维生素E对核桃的氧化具有很好的抗氧化保护作用,其中维生素E的抗氧化保护作用最大。In order to learn the storage stability of antioxidative functional components （flavone, total phenols, vitamin E） and the relationship between the components and oxidation of walnut, Schaal oven test was used to accelerate oxidation of walnut, and the oxidation index of walnut oil and antioxidative functional components of walnut kernel were analyzed. The results showed that the oxidation speed of walnut was lower during the 29 preceding days, and the contents of flavone, total phenols and vitamin E decreased quickly;the oxidation speed of walnut increased after 29 days, and the content of flavone, total phenols and vitamin E changed slowly. The stability of total phenols and flavone of walnut had significant negative correlation with peroxide value of walnut oil, while the stability of vitamin E had extremely significant negative correlation with peroxide value. Total phenols, flavone and vitamin E had good antioxidation and protection effect on walnut oil, and vitamin E was the best.

关 键 词：核桃 核桃仁 核桃油 抗氧化功效成分 氧化稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]