核桃油中脂肪酸和内源抗氧化物质含量及其氧化稳定性相关性分析  

The Content of Fatty Acids and Endogenous Antioxidant Components of Walnut Oil and Their Correlation with Oxidative Stability Index

作　　者：徐飞[1] 石爱民[1] 刘红芝[1] 刘丽[1] 王强[1] 

机构地区：[1]农业部农产品加工与质量控制重点开放实验室中国农业科学院农产品加工研究所,北京100193

出　　处：《中国粮油学报》2016年第3期53-58,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2011BAD27B00);中国农业科学院科技创新工程(CAAS)

摘　　要：以8个核桃品种为研究对象,有机溶剂萃取法提油,测定核桃油内源性组分（脂肪酸和内源抗氧化物质）和氧化稳定性（OSI）并对其进行相关性分析。结果表明：核桃油以不饱和脂肪酸（USFA）为主,其中以亚油酸含量最高,油酸/亚油酸比值（O/L）在0.3~0.5内;3种VE异构体按含量高低排序γ-VE〉δ-VE〉α-VE;甾醇含量由高到低排序为β-谷甾醇〉菜油甾醇〉豆甾醇;相关关系中,油酸和O/L与氧化稳定性呈极显著正相关（P〈0.01,r1=0.742 1,r2=0.859 5）,亚油酸和多不饱和脂肪酸（PUFA）与氧化稳定性都呈极显著负相关（P〈0.01,r1=-0.845 7,r2=-0.901 1）;核桃油氧化稳定性主要受脂肪酸影响（尤其是O/L）,其内源性抗氧化物质与油氧化稳定性并未呈现显著的相关关系。通过对比结果显示,新疆品种新巨丰榨取的核桃油氧化稳定性最高,相应O/L最低,适于长货架期的核桃油加工。该结果将对核桃油氧化稳定性评价以及适宜制油核桃品种筛选提供一定的指导。In this research,eight walnut cultivars were carefully studied. The content of endogous components（ fatty acids and endogous antioxidents） and oxidant stability of the walnut oil were measured by extracting oil with extraction in organic solvent and the correlation analysis was conducted. The results showed that walnut oil was mainly composed by unsaturated fatty acids（ USFA） and the oleic acid was the highest. The range of oleic acid / linoleic acid ratio（ O / L） was 0. 3 ~ 0. 5. The three VE isomers arranged by their content were γ- VE 〉δ- VE 〉α- VE and sterols were β- sitosterol 〉campsterol 〉stigmasterol from high to low. In the correlation analysis,oleic acid and O / L were significantly positive correlated with oxidant stability（ P〈 0. 01,r1= 0. 742 1,r2= 0. 859 5）,while linoleic acid and polyunsaturated fatty acids（ PUFA） were both significantly negative correlated with oxidant stability（ P〈 0. 01,r1=- 0. 845 7,r2=- 0. 901 1）. The result indicated that the oxidant stability of walnut oil was mainly influenced by fatty acids,especially O / L,while the endogous antioxidents had no significant influence to oxidant stability. After comparison,it＇s found that the oxidant stability of walnut oil squeezed out of Xinjufeng variety from Xinjiang was highest with the lowest O / L suitable to produce walnut oil with long shelf life. The results of this work will provide a guidance for the evaluation of oxidant stability of walnut oil and the selection of high quality walnut cultivars suitable for oil manufacture.

关 键 词：核桃油 氧化稳定性 脂肪酸 VE异构体 植物甾醇 相关性分析 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]