紫苏籽油的稳定性及氧化产物  

Mechanism of oxidation stability of Perilla oil

作　　者：宁初光 邹兴平[2] 曹君[2] 黄延盛 李静[2] 邓泽元[2] NING Chuguang;ZOU Xingping;CAO Jun;HUANG Yansheng;LI Jing;DENG Zeyuan(Infinitus (China) co.,LTD,Guangzhou 510000,China;State Key Laboratory of Food Science and Technology,University of Nanchang,Nanchang 330031,China)

机构地区：[1]无限极(中国)有限公司,广东广州510000 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330031

出　　处：《南昌大学学报（工科版）》2019年第3期234-239,共6页Journal of Nanchang University(Engineering & Technology)

基　　金：无限极(中国)有限公司横向委托南昌大学项目

摘　　要：采用烘箱加速氧化法,通过氧化过程中脂肪酸、生育酚、酸价、过氧化值、茴香胺值等指标的变化探讨紫苏籽油氧化稳定性。紫苏籽油中主要不饱和脂肪酸为α-亚麻酸、亚油酸、油酸。存在的天然抗氧化物生育酚有γ、α和δ3种构型,其中γ-VE最为丰富(高达128.28mg·kg^-1)。加速氧化过程中,α-生育酚降低最快,表明其最易氧化;不饱和脂肪酸含量均有所减少,以α-亚麻酸减少最明显,共减少了1.86%。紫苏籽油中共检测出14种亲脂性氧化产物,其中7种为饱和醛,其中丙醛含量最丰富。酸价、过氧化值和茴香胺值在氧化过程中都逐渐升高,但在加速氧化7d(相当于常温下7月)内,过氧化值和茴香胺值均未超出食用油相关标准。The accelerated oxidation experiment of Perilla seed oil was carried out by adopting oven accelerated oxidation method,and the changes of fatty acid,tocopherol,acid value,peroxide value and asinine value in the oxidation process of Perilla seed oil were studied,and14 lipophilic oxidation products were identified.The main fatty acids in Perilla seed oil were alpha-linolenic acid,linoleic acid,oleic acid,palmitic acid,stearic acid,etc.,and the natural tocopherol has ungual,allosteric and allosteric configurations,among which ungual was the most abundant (up to128.28 mg·kg^-1 ).In the accelerated oxidation process,the yield of tocopherol decreased the fastest,and the content of unsaturated fatty acid decreased slightly.Among the14 lipophilic oxidation products,there were 7 saturated aldehydes,of which propanal was the most abundant.The acid value,peroxide value and anisine value were all gradually increasing.During the accelerated oxidation period of 7 days (equivalent to 7 months at room temperature),the peroxide value and anisine value do not exceed the relevant standards of edible oil.

关 键 词：紫苏籽油 加速氧化 生育酚 氧化产物 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]