10种小宗植物油的脂肪酸组成及氧化稳定性  

Composition and Oxidative Stability of Fatty Acids in Ten Small Trade Vegetable Oils

作　　者：马艺方 蒋晴 程恒光 骆金杰 李阳[1] 张辉[1] MA Yifang;JIANG Qing;CHENG Hengguang;LUO Jinjie;LI Yang;ZHANG Hui(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Hangzhou Qiandao Lake Tianxin CO.,Ltd.,Hangzhou 311799,China;Hunan Dasanxiang Tea Oil Co.,Ltd.,Hengyang 421000,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]杭州千岛湖天鑫有限公司,浙江杭州311799 [3]湖南大三湘茶油股份有限公司,湖南衡阳421000

出　　处：《食品与生物技术学报》2022年第6期51-59,共9页Journal of Food Science and Biotechnology

基　　金：浙江省重点研发计划项目(2021C02032);浙江省杰出青年科学基金项目(LR20C200001)。

摘　　要：考察山茶籽油、乳木果油、亚麻籽油、牡丹籽油、核桃油、葡萄籽油、玫瑰果油、紫苏籽油、石榴籽油和甜杏仁油10种植物油的脂肪酸组成、酸价、过氧化值(POV)、硫代巴比妥酸(TBA)值和油稳定性指数(OSI)。结果显示:10种植物油中,除乳木果油不饱和脂肪酸含量偏低,为50.41%(质量分数),其余植物油不饱和脂肪酸含量均较高(84.34%~92.47%,质量分数)。亚麻籽油和牡丹籽油的主要脂肪酸为α-亚麻酸,山茶籽油和乳木果油主要脂肪酸含量为油酸>亚油酸>α-亚麻酸,剩余6种植物油则为亚油酸>油酸>α-亚麻酸。根据酸价,山茶籽油、玫瑰果油与紫苏籽油品质最好,亚麻籽油则相反,新鲜度最低。综合POV和TBA值两个指标,亚麻籽油主要处于深度氧化阶段,核桃油虽已深度氧化但仍主要为初级氧化产物,乳木果油与葡萄籽油更易发生深度氧化,剩余植物油氧化程度不高。乳木果油的OSI最高,核桃油最低,且10种植物油的OSI与多不饱和脂肪酸质量分数、不饱和脂肪酸质量分数呈显著负相关,与饱和脂肪酸质量分数、饱和脂肪酸/不饱和脂肪酸比例呈显著正相关。研究结果为进一步开发我国植物油产品提供依据。The fatty acids composition,acid value,peroxide value(POV),2-thiobarbituric acid value(TBA)and oil stability index(OSI)of ten kinds of vegetable oils,including camellia seed oil,shea butter oil,flaxseed oil,peony seed oil,walnut oil,grape seed oil,rose hips oil,perilla seed oil,pomegranate seed oil and sweet almond oil,were investigated.The results showed that the content of unsaturated fat oil of shea butter oil was lowest of 50.41%(mass fraction),while that of other unsaturated fat oils was higher(84.34%~92.47%,mass fraction).The major fatty acid of flaxseed oil and peony seed oil wasα-linolenic acid.The order of major fatty acids content of both camellia seed oil and shea butter oil was oleic acid>linoleic acid>α-linolenic acid,and that of the other six vegetable oils was linoleic acid>oleic acid>α-linolenic acid.According to the acid value,camellia oil,rose hips oil and perilla seed oil were of good quality,while that of flaxseed oil was the opposite with the lowest freshness.According to the analysis of POV and TBA,flaxseed oil was undergoing an advanced oxidation process,walnut oil mainly stayed in the primary oxidation stage,shea butter oil and grape seed oil were more susceptible to the advanced oxidation,and the oxidation degree of residual vegetable oils was not high.The OSI of shea butter was the highest while that of walnut oil was the lowest.The OSI of 10 vegetable oils was significantly negatively correlated with the mass fraction of polyunsaturated fatty acids and unsaturated fatty acids,and significantly positively correlated with the mass of saturated fatty acids and the ratio of saturated fatty acids/unsaturated fatty acids.This study could provide an experimental basis for the further development of vegetable oil products in China.

关 键 词：植物油 脂肪酸组成 十八碳不饱和脂肪酸 氧化稳定性 相关性分析 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]