不同品种鹰嘴豆油脂肪酸成分及生物活性研究  

Study on Fatty Acid Composition and Biological Activity of Different Varieties of Chickpea Oil

作　　者：董强 胡尔西丹·伊麻木[4] 高艳华[1] ISHIMOV U.J. BERDIEV N.Sh. 阿布力米提·伊力[1] DONG Qiang;HUERXlDAN·Yimamu;GAO Yanhua;ISHIMOV U.J.;BERDIEV N.Sh.;ABULIMIT·Yili(State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization,Xinjiang Technical Institute of Physics and Chemistry,Chinese Academy of Sciences,Urumqi 830011;University of Chinese Academy of Sciences,Beijing 100049;Joint Laboratory of Moudling Technology for Macromolecular Compounds,Chinese Academy of Sciences-Central Asian Drug Discovery ＆ Development Center,Tashkent 100125;Xinjiang Medical University,Urumqi 830011)

机构地区：[1]中国科学院新疆理化技术研究所,新疆特有药用资源利用重点实验室,乌鲁木齐830011 [2]中国科学院大学,北京100049 [3]中国科学院中亚药物研发中心“中国-乌兹别克斯坦大分子药物新剂型研究联合实验室”,塔什干100125 [4]新疆医科大学,乌鲁木齐830011

出　　处：《食品工业》2018年第11期176-179,共4页The Food Industry

基　　金：“十二五”国家科技支撑计划课题“鹰嘴豆生产及增值加工关键技术与应用示范”(2015BAD29B03-4); 新疆维吾尔自治区科技计划项目-高品质膨化鹰嘴豆产品开发关键技术研发与中试(201491160); 中国科学院“西部之光”联合学者项目(LHXZ-2014-01)

摘　　要：采用石油醚对不同品种的鹰嘴豆油进行提取,甲酯化后利用GC-MS分析其脂肪酸成分,并利用体外清除DPPH自由基和抑菌试验评价了鹰嘴豆油的生物活性。试验结果显示,不同品种的鹰嘴豆油中主要脂肪酸有4种,分别是棕榈酸(8.35%～11.1%)、亚油酸(49.06%～65.52%)、油酸(22.93%～40.63%)和硬脂酸(1.05%～3.21%),其中不饱和脂肪酸含量占总脂肪酸含量的87.79%～90.56%。含量最高的亚油酸是一种必须脂肪酸,在人体生命活动中扮演着重要的角色。抗氧化活性研究表明,鹰嘴豆油对DPPH自由基的清除能力差异不大,其IC50值均在3.3 mg/mL左右;抑菌活性研究表明,不同品种的鹰嘴豆油的脂肪酸提取物均对金黄色葡萄球菌和大肠杆菌有抑制作用。试验分析确定了不同品种鹰嘴豆油的脂肪酸种类、含量以及生物活性,为鹰嘴豆油的进一步开发与利用提供了理论基础。Different kinds of chickpea oil were extracted by petroleum ether. After methyl esterification, fatty acids were analyzed by GC-MS. The biological activity of chickpea oil was evaluated by scavenging DPPH free radicals and bacteriostatic experiments in vitro. The test results showed that there were 4 kinds of the main fatty acid of different varieties of chickpea oil, namely palmitic acid（8.35%-11.1%）, linoleic acid（49.06%-65.52%）, oleic acid（22.93%-40.63%） and stearic acid（1.05%-3.21%）, and the content of unsaturated fatty acid was 87.79%-90.56%. The highest content of linoleic acid was a kind of essential fatty acid, which played an important role in human life. Study on antioxidant activity showed that the ability of scavenging difference of chickpea on DPPH free radical, the IC50 values were about 3.3 mg/mL; Study on antibacterial activity showed that fatty acid extracts from different varieties of chickpea had inhibitory effect on Staphylococcus aureusand Escherichia coli. In this experiment, the species and content of fatty acids of different varieties of chickpea oil were determined, which provided a theoretical basis for the further development and utilization of chickpea oil.

关 键 词：鹰嘴豆油 脂肪酸 抗氧化 抑菌 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]