紫苏油的氧化稳定性研究

Oxidation stability of perilla seed oil

以石油醚为溶剂提取紫苏油,通过Rancimat氧化稳定性测定仪测定紫苏油的氧化稳定性。研究添加山梨酸、没食子酸甲酯、紫苏黄酮等8种抗氧化剂对紫苏油氧化稳定性的影响。结果表明:20℃时紫苏油储存时间为30.7 d,加入0.2%叔丁基对苯二酚后,其储存时间延长至527.2 d。不同抗氧化剂对紫苏油抗氧化效果的强弱顺序为叔丁基对苯二酚>迷迭香抗氧化剂>紫苏黄酮>丁羟基茴香醚>没食子酸甲酯>抗坏血酸,而山梨酸、甘氨酸对紫苏油没有抗氧化作用,且会加速紫苏油的氧化。

Perilla seed oil was obtained by Soxhlet extraction and the oxidation stability of perilla seed oil was determined by Rancimat oxidation stability tester. The effects of eight kinds of different antioxidants on the oxidation stability of perilla seed oil were studied, including sorbic acid, methyl gallate, perilla flavone, etc. The results showed that the storage time of perilla seed oil was 30.7 d at 20℃, and it extended to 527.2 d when 0.2% of TBHQ was added into perilla seed oil. TBHQ had the strongest antioxidant effect on perilla seed oil, followed by rosemary antioxidant, perilla flavone, BHA, methyl gallate, and ascorbic acid, while sorbic acid and glycine had no antioxidant effect on perilla seed oil and accelerated its oxidation.