美藤果油中甾醇对核桃油氧化稳定性的影响  

The Effect of Sterols in Sacha Inchi Oil on the Oxidative Stability of Walnut Oil

作　　者：张月江 张新永[1] 李艳娇 邢江艳 林奇[1] 包媛媛[1] Zhang Yuejiang;Zhang Xinyong;Li Yanjiao;Xing Jiangyan;Lin Qi;Bao Yuanyuan(Yunnan Agricultural University,Kunming 650000)

机构地区：[1]云南农业大学,昆明650000

出　　处：《中国粮油学报》2021年第7期106-114,共9页Journal of the Chinese Cereals and Oils Association

基　　金：云南省重点研发项目-低纬高原果蔬产业升级关键技术研究项目(2019ZG00907);云南省教育厅科学研究基金(2019Y0062)。

摘　　要：通过测定美藤果油中甾醇含量,β-谷甾醇和豆甾醇是美藤果油中甾醇的主要成分,美藤果油中豆甾醇含量为(68.74±0.46)mg/100 g,β-谷甾醇含量为(156.47±0.46)mg/100 g;将甾醇标准品(按照美藤果油β-谷甾醇和豆甾醇比例为2∶1)加入核桃油,同时与柠檬酸、维生素E、TBHQ(特丁基对苯二酚)和BHA(丁基羟基茴香醚)对照,测定过氧化值和酸值,探究甾醇对核桃油氧化稳定性的影响。结果表明:当甾醇添加量为200 mg/kg时,加速氧化后,其过氧化值和酸值与空白核桃油结果差异显著(P<0.05);说明添加甾醇对核桃油能延缓氧化。5种抗氧化剂对核桃油抗氧化作用效果依次为:TBHQ>BHA>甾醇>维生素E、柠檬酸,发现甾醇作为天然抗氧化剂效果优于维生素E和柠檬酸。添加量为200 mg/kg甾醇、163.63 mg/kg柠檬酸、174.66 mg/kg维生素E,复配后其过氧化值为14.44 mmol/kg,接近添加BHA过氧化值,说明甾醇与天然抗氧化剂(维生素E、柠檬酸)复配对核桃油有延缓氧化效果,但协同增效作用不显著。By determining the content of sterols in sachainchi oil,β-sitosterol and stigmasterol werethe main components of sachainchi oil.The content of stigmasterol in sachainchi oil was(68.74±0.46)mg/100 g,β-sitosterol the content was(156.47±0.46)mg/100 g;the sterol standard product(according to the ratio ofβ-sitosterol and stigmasterol of sachainchi oil was 2∶1)wasadded to walnut oil,and at the same time with citric acid,vitamin E,TBHQ Hydroquinone)and BHA(butyl hydroxyanisole)were compared to determine the peroxide value and acid value to explore the effect of sterols on the oxidation stability of walnut oil.The results indicated that when the addition amount of sterol was 200 mg/kg,after accelerated oxidation,the peroxide value and acid value were significantly different from the blank walnut oil results(P<0.05);it indicated that adding sterols could delay the oxidation of walnut oil.The antioxidant effects of the five antioxidants on walnut oil were as follows:TBHQ>BHA>sterols>vitamin E,citric acid.It was found that sterols were better than vitamin E and citric acid as natural antioxidants.The added amount was 200 mg/kg sterol,163.63 mg/kg citric acid,and 174.66 mg/kg vitamin E.After compounding,its peroxide value was 14.44 mmol/kg,which was close to the added BHA peroxide value,indicating that sterols and natural antioxidants(Vitamin E,citric acid)had the effect of delaying oxidation in walnut oil,but the synergistic effect was not significant.

关 键 词：美藤果油 甾醇 核桃油 氧化 

分 类 号：TQ646[化学工程—精细化工]