丽江野生植物油的脂肪酸组成及氧化稳定性研究

Fatty acid composition and oxidative stability of agrestal vegetable oils in Lijiang

通过气相色谱仪分别测定丽江5种野生植物油的脂肪酸组成及含量,再采用873Rancimat油脂氧化稳定性测定仪分别测定5种野生植物油的氧化诱导期,比较分析不同野生植物油氧化稳定性差异,并用外推法预测常温20℃条件下5种野生植物油的货架期。结果表明:5种野生植物油脂肪酸组成相似,主要由油酸、亚油酸、亚麻酸、硬脂酸和棕榈酸组成,且不饱和脂肪酸含量较高,分别为青刺果油75.9%、核桃油90.6%、大麻籽油87.1%、紫苏油87.1%、香薷籽油89.6%;氧化稳定性试验显示5种不同野生植物油氧化稳定性从优到劣依次为青刺果油>核桃油>大麻籽油>紫苏油>香薷籽油,在20℃条件下,紫苏油、香薷籽油、核桃油、大麻籽油、青刺果油的货架寿命分别为57.0、52.8、110.9、75.9、216.9 d。

The fatty acid compositions and contents of five agrestal vegetable oils in Lijiang were analyzed respectively by gas chromatography, and their oxidation induction time was studied respectively with 873 Rancimat oil oxidation stability tester to compare and analyze the oxidative stability differences among different agrestal vegetable oils, and the shelf lifes of the five agrestal vegetable oils at room temperature 20℃ were predicted by extrapolation method. The results showed that fatty acid compositions of the five agrestal vegetable oils were similar, mainly composed of oleic acid, linoleic acid, linolenic acid, palmitic acid and stearic acid, and the contents of unsaturated fatty acid were higher, in prinsepia utilis royle oil 75.9% , walnut oil 90.6% , hemp seed oil 87.1% perilla oil 87.1% and elsholtzia seed oil 89.6%. The oxidative stability results showed that the agrestal vegetable oils listed as a descending order of oxidative stability, which were prinsepia utilis royle oil, walnut oil, hemp seed oil, perilla oil and elshohzia seed oil, and the shelf lifes of prinsepia utilis royle oil, walnut oil, hemp seed oil, perilla oil and elsholtzia seed oil at 20℃ were 216.9, 110.9, 75.9, 57.0 d and 52.8 d respectively.