寒葱精油挥发性成分及抗氧化活性研究  

Study on the Volatile Components and Antioxidant Activity of Essential Oil from Allium victoriali L.

作　　者：邓威 孙晓楠 张润泽 吕佳怡 张先[2] 李范洙[1,2] DENG Wei;SUN Xiao-nan;ZHANG Run-ze;LV Jia-yi;ZHANG Xian;LI Fan-zhu(College of Integration Science,Yanbian University,Yanji 133000,China;College of Agriculture,Yanbian University,Yanji 133000,China)

机构地区：[1]延边大学融合学院,吉林延吉133000 [2]延边大学农学院,吉林延吉133000

出　　处：《中国调味品》2021年第10期59-64,共6页China Condiment

基　　金：吉林省重点科技攻关项目(20160204029NY);延边州科技发展攻关研究(2020FG30);延边大学大学生创新创业训练资助项目(S202010184035)。

摘　　要：为了探究寒葱精油在食品保鲜中的应用,采用共水蒸馏-超声波辅助法提取寒葱精油,并对其挥发性成分、气味物质及体外抗氧化活性进行了研究。结果表明:寒葱精油中共检测出70种挥发性化合物,包括酯类、酸类、酮类、醛类、烯烃类、芳香烃类和硫化物等,其中硫化物的含量最多,占总量的55.58%,其次是酯类物质,占30.67%。电子鼻分析结果表明,寒葱精油中硫化物对其气味的影响最大,其次是甲烷。寒葱精油对DPPH、ABTS自由基具有良好的清除率,与洋葱精油活性类似,但优于V E,同时寒葱精油对油脂的氧化也有较强的抑制作用,其作用在一定时间内类似于洋葱精油,接近BHT 1/2的效果。因此,寒葱精油有望开发成天然抗氧化剂应用到食品保鲜中。In order to explore the application of essential oil from Allium victorialis L.in food preservation,the essential oil of Allium victorialis L.is extracted by water distillation and ultrasonic-assisted method,and its volatile components,flavor substances and antioxidant activity in vitro are studied.The results show that a total of 70 volatile compounds are detected in the essential oil of Allium victorialis L.,including esters,acids,ketones,aldehydes,olefins,aromatic hydrocarbons and sulfides,among which,the content of sulfides is the largest,accounting for 55.58%of the total,followed by esters,accounting for 30.67%.The results of electronic nose analysis show that the sulfur compounds in the essential oil of Allium victorialis L.have the most influence on its flavor,followed by methane.The essential oil has a good scavenging rate to DPPH and ABTS radicals,which is similar to that of onion essential oil,but better than V E.Meanwhile,the essential oil also has a strong inhibitory effect on the oxidation of oil,and its effect is similar to that of onion essential oil within a certain period of time,which is close to half of the effect of BHT.Therefore,the essential oil of Allium victorialis L.is expected to be developed as a natural antioxidant and applied in food preservation.

关 键 词：寒葱 精油 挥发性成分 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]