美藤果油氧化稳定性研究及其货架期预测

Oxidation Stability and Shelf-Life of Sacha Inchi Oil

通过气相质谱联用仪(GC-MS)测定了美藤果油脂肪酸组成.以过氧化值(POV)为评定指标,考察了温度、光照、抗氧化剂等因素对其氧化稳定性的影响,并利用Schaal烘箱法预测了其货架期.结果表明:美藤果油不饱和脂肪酸含量为79.83%,其中亚麻酸53.94%,亚油酸24.18%;随着温度的升高,其氧化稳定性逐渐降低;光照对美藤果油氧化稳定性有较大的影响,不同光照的条件对其稳定性的影响为:自然光>紫外光>日光灯>避光;添加常见的抗氧化剂有助于延缓氧化,TBHQ(叔丁基对苯二酚)和PG(没食子酸丙酯)效果最好;两者分别和L-抗坏血酸棕榈酸酯、柠檬酸协同使用增效作用显著,其中0.02%TBHQ和0.02%L-抗坏血酸棕榈酸酯复配使用,可将美藤果油货架期从96 d延长到2年以上(20℃).

The composition of fatty acids in the Sacha Inchi oil is determined by GC - MS. Peroxide values （POV） under different storage conditions are analyzed for determining oil oxidation stability and then shelf- life of Sacha Inchi oil is studied by Schaal experiment. The results show that the percentage of unsaturated acid is 79. 83%, mainly including 53.94% linolenic acid, and 24. 18% linoleic acid. Meanwhile, the stability of Sa- cha Inchi oil significantly decreases with the increase of storage temperature; Light conditions also have great iM- Pact on the stability of Sacha Inchi oil, the influential sequence is natural light 〉 ultraviolet light 〉 fluorescent light 〉 dark. Common antioxidants are also observed to delay the oxidation of Sacha Inchi oil, especially PG and TBHQ. L - ascorbyl palmitate and citric acid exhibit a cooperative synergistic effect with PG and TBHQ. However, 0. 02% L - ascorbyl palmitate exhibites the greatest antioxidant effect when combined with 0. 02% TBHQ for Saeha Inchi oil, prolonging the shelf - life of Sacha Inchi oil from 96 days to 2 years.