紫苏油抗氧化性研究

Anti-oxidation of perilla frutescens oil

紫苏油是一种由多个不饱和双键组成的混合脂肪酸 ,具有很高的医用价值 .但由于这种不饱和结构极易被氧化而影响其品质 .就D .D .Bering人提出的油脂中存在痕量过渡金属加速氧化的原理 ,利用山梨酸、甘氨酸和柠檬酸为螯合剂 ,对样品的抗氧化性能进行了研究 .碘值测定发现 ,添加微量抗氧化剂后 ,样品油的稳定性能成倍提高 ,其中添加山梨酸样品油的抗氧化性能最好 ,90℃时可以提高抗氧化性的质量分数近 10 0 % .采用复合抗氧化剂后发现 ,甘氨酸与柠檬酸复合的抗氧化剂效果最好 .同时测定不同温度条件下抗氧剂对样品油抗氧性能的影响 .实验证明紫苏油抗氧化性能随温度升高而降低 .

The oil, extracted from nature Perilla Frutescens Seed has a undersaturation double bond in sample oil molecules, which causes the oxidation of oil. Therefore, the quality of the oil has been reduced at a sort time. D.D.Bering found that the micro content interim metals can speedup the oil oxidation. Sorbic acid, glycin and citric acid are used as anti oxidation agents. The measuresment of Iodine value shows that the stability of sample oil which has been enhanced by adding organic acid. As the single part addition, the Sorbic acid is the most efficient reagent to raise the anti oxidation of oil, the value is 100% under high temperature, say 90 ℃. The double addition with Glycine and Citric acid is the excellent anti oxidation agent. The anti oxidizability of oil at different temperature is measured. It is to come to a conclusion that the higher the temperature of oil is, the lower the stability of oil becomes, Sorbic acid is very efficient to raise the anti-oxidation of oil.