燕麦麸油的精制及其在面霜中的抗氧化研究  

Purification of Oat Bran Oil and Its Antioxidation in Facial Cream

作　　者：李亚男[1] 王韧[1] 陈正行[1] 袁汝玲 罗小虎[1] 李诚[1] Li Yanan;Wang Ren;Chen Zhengxing;Yuan Ruling;Luo Xiaohu;Li Cheng(School of Food Science and Technology,Jiangnan University,National Engineering Laboratory for Cereal fermentation Technology,Wuxi 214122)

机构地区：[1]江南大学食品学院,粮食发酵工艺与技术国家工程实验室,无锡214122

出　　处：《中国粮油学报》2021年第12期64-71,共8页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项经费项目(201303069);“十三五”国家重点研发项目(2017YFD0401100)。

摘　　要：对提取的燕麦麸油进行水化脱胶和酶法脱酸处理,研究精制前后燕麦麸油基本理化性质、脂肪酸、抗氧化物质含量的变化;将脱胶产生的燕麦极性脂质和精制后燕麦麸油应用到面霜中,考察面霜的抗氧化特性。结果表明:经精制处理后,燕麦麸油的品质得到有效的改善,燕麦麸油酸价大幅降低,主要脂肪酸的组成无明显变化,碘值和皂化值的变化不大,但抗氧化物质有一定的损失,总酚、生育酚和甾醇的损失率分别为25.67%、25.99%、20.58%。;燕麦麸油面霜和极性脂质面霜对DPPH的清除能显著高于阴性对照(橄榄油替代燕麦麸油),当面霜浓度为80 mg/mL时,2种面霜对DPPH的清除率均高于80%且接近阳性对照(添加了维生素C),说明燕麦麸油面霜和燕麦极性脂质面霜具有较强的抗氧化能力。In the present paper,oat bran oil was extracted and refined by degumming based on hydration followed by deacidification using enzyme.The changes of basic physicochemical properties,fatty acids,and antioxidant substances before and after refining were investigated.In addition,the polar lipids obtained from degumming and refined bran oil were added to the face cream,respectively,in which the antioxidant properties were studied.The results indicated that the quality of oat bran oil was effectively improved after refining.The acid value of oat bran oil decreased significantly,whereas the composition of major fatty acids showed negligible changes.Slight changes were also found in the iodine value and saponification value.However,there was a certain reduction of antioxidant substances,including 25.67%,25.99%and 20.58%loss of total phenols,tocopherols and sterols,respectively.The creams made of both oat bran oil and polar lipid showed higher DPPH scavenging capacity than that of the negative control(oat bran oil replaced by olive oil).For face cream with a concentration of 80 mg/mL,the DPPH scavenging rate of both samples was above 80%and was close to the positive control(vitamin C was added as antioxidant),indicating strong antioxidant capacity.

关 键 词：燕麦麸油 水化脱胶 酶法脱酸 极性脂质 面霜 抗氧化 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程]