刺玫籽油与2种可食用植物油的品质及体外抗氧化活性比较研究  

Comparative Study on Quality and Antioxidant Activity of Rosa davurica Seed Oil with Two Kinds of Edible Vegetable Oils

作　　者：于晓瑾[1] 刘采艳 张萌[1] 王硕 袁旭 韩华[1] YU Xiao-jin;LIU Cai-yan;ZHANG Meng;WANG Shuo;YUAN Xu;HAN Hua(College of Pharmacy,Heilongjiang University of Chinese Medicine,Harbin 150040,China)

机构地区：[1]黑龙江中医药大学,哈尔滨150040

出　　处：《中国食物与营养》2023年第4期17-22,共6页Food and Nutrition in China

基　　金：黑龙江省自然科学基金联合引导项目(项目编号:LH2020H094)。

摘　　要：目的:比较分析刺玫籽油的品质及抗氧化活性与可食用的红松仁油、花生油的差异性。方法:从理化性质、主要成分的含量及体外抗氧化活性分析刺玫籽油与花生油、红松仁油的差异性。结果:相比于花生油及红松仁油,刺玫籽油具有较低的过氧化值、高碘值,而酸值与皂化值无显著性差异。刺玫籽油的α-亚麻酸及亚油酸的含量显著高于花生油及红松仁油,油酸含量显著高于花生油而低于红松仁油;刺玫籽油含有多酚及生育酚的量均显著高于花生油及红松仁油,但黄酮含量无显著性差异。进一步的体外抗氧化活性分析结果发现,刺玫籽油清除ABTS自由基及DPPH自由基的能力均强于花生油及红松仁油,且对自由基的清除率具有显著性差异;刺玫籽油清除超氧自由基及羟基自由基的能力强于花生油,弱于红松仁油,但清除率无显著性差异;刺玫籽油的还原力均强于花生油及红松仁油,但无显著性差异。结论:相较于花生油及红松仁油,刺玫籽油更具有作为天然抗氧化剂的优势,可为刺玫籽油进一步开发利用奠定实验基础。Objective The differences between Rosa davurica seed oil and edible red pine seed oil and peanut oil in quality and antioxidant activity in vitro were compared and analyzed.Method The physicochemical property,the contents of main components and antioxidant activities in vitro of Rosa davurica seed oil(RDPO),peanut oil(PNO)and red pine seed oil(RPO)were comparatively investigated.Result RDPO had significantly lower peroxide value and higher iodine value as compared with PNO and RPO,whereas acid value and saponification value were no noteworthy difference between RDPO and two edible plant oils.The contents ofα-linolenic and linoleic in RDPO were notably higher than those of PNO and RPO,and its content of oleic acid was higher than that of PNO,but lower than RPO.Furthermore,the contents of polyphenols and tocopherols contained in RDPO were significantly higher than those of PNO and RPO,but there was no significant difference in flavonoid content.Furthermore,as illustrated in vitro antioxidant activity analysis results that the ABTS free radical and DPPH free radical scavenging abilities of RDPO were stronger than PNO and RPO,and the scavenging rate of free radical had significant difference.The capacities of RDPO to scavenge superoxide radicals and hydroxyl radicals were stronger than that of PNO while weaker than RPO,however,there was no remarkable difference in scavenging rate.Besides,the reducing power of RDPO was stronger than PNO and RPO,but there were no obvious differences.Conclusion Compared with two edible plant oils,the RDPO had more advantages of being a natural antioxidant,which could lay an experimental foundation for the further development and utilization of RDPO.

关 键 词：刺玫籽油 花生油 红松仁油 理化性质 主要成分 抗氧化活性 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]