油茶黄酮化合物对核桃油氧化稳定性的影响  

Effects of Camellia oleifera Flavonoids on Oxidative Stability of Walnut Oil

作　　者：邢江艳 田洋[1] 成琴 林奇[1] 包媛媛[1] Xing Jiangyan;Tian Yang;Cheng Qin;Lin Qi;Bao Yuanyuan(Yunnan Agricultural University,Kunming 650201)

机构地区：[1]云南农业大学,昆明650201

出　　处：《中国粮油学报》2023年第1期101-107,共7页Journal of the Chinese Cereals and Oils Association

基　　金：重要药食兼用资源生物制造技术开发与应用项目(202002AA100005);云南省重点研发项目-低伟高原果蔬产业升级关键技术研究项目(2019Y0062);厅科学研究基金项目(2019Y0062)。

摘　　要：将油茶黄酮化合物添加到核桃油中,通过体外抗氧化实验,探究其对核桃油稳定性的影响。以油茶叶、油茶籽壳为原料,提取黄酮类化合物并通过高效液相色谱法定性定量分析;将黄酮类提取物按照油茶籽壳中杨梅素∶槲皮素∶山奈酚=1.15∶1.00∶1.05,油茶叶中杨梅素∶槲皮素∶山奈酚=2.36∶1.00∶1.60的比例添加到核桃油中,以200 mg/kg的TBHQ、BHA、VE做对照组,测定过氧化值、酸价、总抗氧化能力、还原能力等指标,研究杨梅素、槲皮素、山奈酚不同配比对核桃油氧化稳定性的影响。结果表明:油茶籽壳中杨梅素、槲皮素和山奈酚含量分别为:68.71、59.77、62.71 mg/100 g;油茶叶中杨梅素、槲皮素和山奈酚含量分别为:74.51、31.58、50.58 mg/100 g。对核桃油的抗氧化效果为:TBHQ>杨梅素∶槲皮素∶山奈酚=1.15∶1.00∶1.05>BHA>杨梅素∶槲皮素∶山奈酚=2.36∶1.00∶1.60>VE。油茶中的黄酮化合物作为一种天然抗氧化剂能有效延长核桃油的货架期;油茶籽壳黄酮化合物的抗氧化效果优于BHA、VE;油茶叶黄酮化合物的抗氧化效果优于VE,且对核桃油抗氧化起主要影响的是槲皮素的含量,研究结果可为核桃油绿色安全抗氧化剂的开发提供实验依据。In this paper, the effects of Camellia oleifera flavonoids added to walnut oil on the stability of walnut oil through antioxidant experiment in vitro were studied. Flavonoids were extracted from Camellia oleifera and Camellia oleifera seed shell and analyzed by HPLC;flavonoid extracts were added to walnut oil according to the proportion of myricetin: quercetin: kaempferol=1.15∶1.00∶1.05 in Camellia oleifera seed shell and myricetin: quercetin: kaempferol=2.36∶1.00∶1.60 in Camellia oleifera seed shell. TBHQ, BHA and VE of 200mg/kg were used as the control group to determine the indicators of peroxide value, acid value, total antioxidant capacity and reduction capacity, etc. Effects of different ratio of kaempferol, quercetin and kaempferol on oxidation stability of walnut oil were researched. The results indicated that the contents of myricetin, quercetin and kaempferol in Camellia oleifera seed shell were 68.71, 59.77 and 62.71 mg/100 g respectively;the contents of myricetin, quercetin and kaempferol in oil tea were 74.51, 31.58 and 50.58 mg/100 g, respectively. The antioxidant effect of walnut oil was as follows: TBHQ>myricetin: quercetin: kaempferol=1.15∶1.00∶1.05>BHA>myricetin: quercetin: kaempferol=2.36∶1.00∶1.60>VE. Therefore, as a natural antioxidant, flavonoids in Camellia oleifera can effectively prolong the shelf life of walnut oil;the antioxidant effect of flavonoids from Camellia oleifera seed shell was better than that of BHA and VE;the antioxidant effect of flavonoids in oil tea was better than VE, and the content of quercetin played a major role in the antioxidant of walnut oil. The research results can provide experimental basis for the development of green and safe antioxidants in walnut oil.

关 键 词：油茶叶 油茶籽壳 黄酮 抗氧化 核桃油 

分 类 号：TQ646[化学工程—精细化工]