栀子油中微量活性成分在不同氧化环境下的变化探究  

Exploration on changes of trace active components in gardenia oil under different oxidation environment

作　　者：沈伟康 兰周哲 王豪波 许光治[1] 王艳[1] 张有做[1] SHEN Wei-kang;LAN Zhou-zhe;WANG Hao-bo;XU Guang-zhi;WANG Yan;ZHANG You-zuo(College of Food and Health,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China)

机构地区：[1]浙江农林大学食品与健康学院,浙江杭州311300

出　　处：《粮食与油脂》2025年第2期75-78,共4页Cereals & Oils

摘　　要：系统探究栀子油中微量活性成分在4种加速氧化(6 h)和2种自动氧化(8周)环境下的变化情况。结果表明:京尼平苷、藏红花酸和角鲨烯等8种功能活性成分的含量在6种不同氧化条件下均呈现下降趋势;同一成分在不同氧化环境下的下降速率不同,自由基和金属离子对氧化影响最大,其次是热和紫外光。油脂氧化会造成活性成分的损失,因此应选择在低温、避光的环境下进行贮藏,同时避免接触金属容器和可能产生自由基的外源因素,从而降低微量活性成分的下降速度,提高栀子油的营养品质。The changes of trace active components in gardenia oil under 4 kinds of accelerated oxidation(6 h)and 2 kinds of autoxidation(8 weeks)were investigated systematically.The results showed that the contents of geniposide,crocetin,squalene and the other 8 kinds of functional active ingredients decreased under 6 kinds of different oxidation conditions,but the decrease rates were different under different oxidative environments.Free radicals and metal ions had the most significant influence on oxidation,followed by thermal and ultraviolet.The oxidation of oil would cause the loss of active components,therefore,storage should be carried out in a low-temperature,dark environment,while avoiding contact with metal containers and external factors that might generate free radicals,in order to reduce the rate of decline of trace active components and improve the nutritional quality of gardenia oil.

关 键 词：栀子油 微量活性成分 氧化环境 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]