蒙古扁桃种仁油抗氧化性研究  

Antioxidant activity of Prunus mongolica seed kernel oil

作　　者：斯琴巴特尔[1] 李松[1] 乌兰图亚[1] Sechenbaater, LI Song, Ulantooya(College of Life Science and Technology, Inner Mongolia Normal University, Huhhot 010022, Chin)

机构地区：[1]内蒙古师范大学生命科学与技术学院,呼和浩特010022

出　　处：《中国油脂》2018年第5期84-87,共4页China Oils and Fats

基　　金：内蒙古自治区科技计划项目(20140712)

摘　　要：采用ISO 6885:1998推荐的茴香胺值法、共轭烯烃值法和3种不同的自由基清除法对蒙古扁桃种仁油抗氧化性进行研究。结果表明:在4℃密封避光存放390 d之内,蒙古扁桃种仁油的茴香胺值维持在较低水平,其日均增量为0.03,具有较长的劣变质诱导期;在常温储存15月期间,蒙古扁桃种仁油共轭二烯含量明显增加,但共轭三烯含量甚微,高温处理导致蒙古扁桃种仁油的深度氧化,其共轭三烯含量增加,且随着储存时间的延长,发生深度氧化程度越大;蒙古扁桃种仁油对超氧阴离子自由基、羟自由基和DPPH自由基均具有较强的清除能力。The antioxidant activity of Prunus mongolica seed kernel oil was studied using anisidine value method recommended by ISO 6885 ： 1998, conjugated olefin value method and three different free radical scavenging methods. The results showed that the p -anisidine value of Prunus mongolica seed kernel oil maintained lower lever, and the daily increment was 0.03 during 390 d sealed dark storage at 4℃, which indicated that Prunus mongolica seed kernel oil had longer deterioration induction period. The content of conjugated diene increased significantly, while the content of conjugated triene was in a minimal within 15 months storage at room temperature. High temperature treatment leaded to oil further oxidation, and the content of conjugated triene increased. The degree of further oxidation increased with the storage time prolonging. Prunus mongolica seed kernel oil had strong scavenging ability for superoxide anion radical, hydroxyl radical and DPPH radical.

关 键 词：蒙古扁桃 种仁油 抗氧化性 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS227[轻工技术与工程—食品科学与工程]