蛋黄油中脂肪酸成分分析及抗氧化作用研究  

Analysis of Fatty Acids in Egg Yolk Oil and its Antioxidant Effect

作　　者：陈少泽 雷雨晨 黄思琦 桂伦 高家鹏 曹晓琴 CHEN Shaoze;LEI Yuchen;HUANG Siqi;GUI Lun;GAO Jiapeng;CAO Xiaoqin(Department of Pharmacy,School of Medicine,Jianghan University,Wuhan 430056,China)

机构地区：[1]江汉大学医学院药学系,湖北武汉430056

出　　处：《化工技术与开发》2022年第1期30-33,共4页Technology & Development of Chemical Industry

基　　金：江汉大学2020年省级大学生创新训练项目(S202011072050)。

摘　　要：采用乙醇萃取法、乙酸乙酯萃取法和高温干馏法提取蛋黄油,用GC法对油样中的油酸、亚油酸含量进行测定,再用DPPH自由基清除率检测不同方法提取的油样的抗氧化活性。在高温下,测定乙醇萃取法和乙酸乙酯萃取法得到的蛋黄油的油酸含量、亚油酸含量及DPPH自由基清除率。通过对比分析可知,不同提取方法得到的蛋黄油中,油酸的含量均大于亚油酸的含量,高温干馏法提取的蛋黄油中,亚油酸含量高于乙醇萃取法和乙酸乙酯萃取法所得,乙酸乙酯萃取法提取的蛋黄油中,油酸含量高于乙醇萃取法和高温干馏法所得,高温干馏法得到的蛋黄油的DPPH清除率,大于乙醇萃取法和乙酸乙酯萃取法。乙醇萃取法和乙酸乙酯萃取法得到的蛋黄油经高温加热后,其油酸含量、亚油酸含量及DPPH自由基清除率都有所上升。乙酸乙酯萃取法得到的蛋黄油其抗氧化性最好,高温加热蛋黄油后,其抗氧化性会增强且不饱和脂肪酸含量会增高。The egg butter was extracted by ethanol extraction,ethyl acetate extraction and high-temperature dry distillation.The contents of oleic acid and linoleic acid in the oil samples were determined by GC,and then the antioxidant activity of the oil samples by different methods were detected by DPPH free radical clearance.The oleic acid,linoleic acid content and DPPH radical scavenging rate of egg yolk oil obtained by high-temperature heating ethanol extraction and ethyl acetate extraction,were determined.The comparative analysis results showed that the content of oleic acid in egg yolk oil obtained by different extraction methods was generally greater than that of linoleic acid.The content of linoleic acid in egg yolk oil extracted by high-temperature dry distillation was higher than that obtained by ethanol extraction and ethyl acetate extraction,and the content of oleic acid in egg yolk oil extracted.by ethyl acetate extraction was higher than that obtained by ethanol extraction and high-temperature dry distillation.The DPPH removal rate of egg yolk oil obtained by high temperature dry distillation was higher than ethanol extraction and ethyl acetate extraction.The content of oleic acid,linoleic acid and DPPH radical scavenging rate of egg yolk oil obtained by ethanol extraction and ethyl acetate extraction increased after high temperature heating.Egg yolk oil contained oleic acid and linoleic acid,and the content of oleic acid was generally higher than that of linoleic acid.The antioxidant property of egg yolk oil obtained by ethyl acetate extraction was the best.The antioxidant property of egg yolk oil heated and the content of unsaturated fatty acids would increase at high temperature.

关 键 词：蛋黄油 GC 抗氧化性 成分比对 高温 

分 类 号：O623.612[理学—有机化学]