亚麻籽油中酚类物质对亚麻籽油氧化稳定性的影响  

Effect of Phenolic Compounds in Flaxseed Oil on Oxidative Stability of Flaxseed Oil

作　　者：赵爱秀 邓泽元[1] ZHAO Aixiu;DENG Zeyuan(State Key Laboratory of Food Science and Resource,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047

出　　处：《食品科技》2024年第8期185-191,共7页Food Science and Technology

基　　金：国家自然科学基金项目(32072256)。

摘　　要：运用高效液相色谱-四级杆飞行时间/质谱联用仪和高效液相色谱分析,对亚麻籽油的酚类提取物进行鉴定,并测定其中酚酸类物质的含量。结果表明,亚麻籽油中共鉴定出14种多酚类化合物,其中酚酸类化合物有9种、类黄酮化合物有5种。将鉴定出的6种酚酸(没食子酸、绿原酸、芥子酸、短叶苏木酚酸、阿魏酸、咖啡酸)按照其在冷压榨亚麻籽油中的含量,等量回添至精制的亚麻籽油中,采用Schaal烘箱法,研究酚酸对亚麻籽油氧化稳定性的影响。烘箱加速氧化15 d后,回添酚酸的精制亚麻籽油的氧化指标数值显著高于未精制的亚麻籽油(P<0.05),而显著低于精制的亚麻籽油(P<0.05)。研究表明亚麻籽油中的少量酚酸类化合物可提高亚麻籽油的氧化稳定性,但不是主要的抗氧化物质。The phenolic extracts of flaxseed oil were identified using high performance liquid chromatography quadrupole time-of-flight/mass spectrometry(HPLC-Q-TOF/MS)analysis,and the content of phenolic acids was determined by high performance liquid chromatography(HPLC)analysis.The results showed that a total of 14 polyphenolic compounds were identified in flaxseed oil,including 9 phenolic acid compounds and 5 flavonoid compounds.Six identified phenolic acids,namely gallic acid,chlorogenic acid,sinapic acid,brevifolin carboxylic acid,ferulic acid and caffeic acid,were added back to refined flaxseed oil.The Schaal oven method was used to study the effect of phenolic acids on the oxidative stability of flaxseed oil.After 15 days of heating and oxidation in the oven,the oxidation index value of refined flaxseed oil with added phenolic acid was significantly higher than that of unrefined flaxseed oil(P<0.05),but significantly lower than that of refined flaxseed oil(P<0.05).The study indicate that phenolic compounds can enhance the oxidative stability of flaxseed oil,but they are not the main antioxidative substance.

关 键 词：亚麻籽油 酚酸 高效液相色谱-四级杆飞行时间/质谱联用仪 氧化稳定性 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]