超临界流体萃取杨梅核仁油脂的组成及其抗氧化活性的研究  

Studied on the Antioxidant Activities and Compositions of Bayberry Kernel Oil from Supercritical Fluid Extraction

作　　者：戚向阳[1] 曹少谦[1] 陈伟[1] 刘合生[1] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100

出　　处：《中国食品学报》2014年第4期51-56,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2011BAD23B02)

摘　　要：采用GC/MS及不同的抗氧化体系,探讨杨梅核仁油的脂肪酸组成及其清除自由基和抑制脂质过氧化的能力。试验结果表明,杨梅核仁油脂均可有效清除自由基DPPH、·OH、O2-·及抑制脂质过氧化,且杨梅核仁油的抗氧化作用具有量效关系。GC-MS分析显示,杨梅核仁油脂以亚油酸和油酸等不饱和脂肪酸为主,含量达到84.49%。杨梅核仁油脂是1种富含不饱和脂肪酸且具有较好抗氧化作用的功能油脂。The compositions and inhibitory effects on free radicals and lipid peroxidation of bayberry kernel oil extracted by supercritical fluid carbon dioxide extraction （SFE） were analyzed with GC/MS and different antioxidant systems. The results showed that the bayberry kernel oil could scavenge DPPH, .OH, O2-. and inhibit the lipid peroxidation effectively. And the antioxidant activities of bayberry kernel oil were in dose-dependent manner. GC-MS analysis indicated unsaturated fatty acids especially linoleic acid and oleic acid were the major fatty acid in the bayberry kernel oil. These results suggested the kernel oil could be used as healthcare oil and would be helpful to provide the evidence for the comprehensive utilization of resources of Chinese bayberry.

关 键 词：杨梅核仁 油脂 抗氧化活性 组成 

分 类 号：TS201.2[轻工技术与工程—食品科学]