黑莓籽油化学成分及抗氧化活性

Chemical Components of Blackberry Seed Oil and Its Antioxidant Activity

目的:研究黑莓籽油化学成分及抗氧化活性。方法:采用溶剂法从黑莓籽中提取籽油,并通过GC-MS对黑莓籽油中的化学成分进行分析,以及测定黑莓籽油清除ABTS自由基和还原铁离子能力,以此评价黑莓籽油的抗氧化能力。结果:黑莓籽油中含有不饱和脂肪酸、烷烃、烯烃和醛类等化合物,但未检测到饱和脂肪酸成分;抗氧化评价发现籽油具有清除ABTS自由基的能力(IC50214.64 mg·L^(-1))和还原铁离子能力[Trolox当量(22.53±2.92)μmol·g^(-1)]。结论:黑莓籽油可以作为一种优质保健性食用油加以开发利用。

Objective： To study the chemical components and antioxidant activity of blackberry seed oil. Method： Solvent method was used to extract seeds oil from Blackberry seeds; GC-MS was used to analyze the chemical components of black berry seeds oil and determine its ability of ABTS radical scavenging and ferric ion recovering to assess its antioxidant activity. Result： Unsaturated fatty acid,alkanes,alkenes and aldehydes were detected in oil,but saturated fatty acid was not detected. The oil showed ABTS radical scavenging activity（ IC50=214. 64 mg·L-1） and ferric ion recovering ability [Trolox equivalent（ 22. 53 ± 2. 92） μmol·g-1]. Conclusion：The blackberry seeds oil could be tapped and utilized as a kind of high quality health edible oil.