牡丹籽油脂肪酸成分分析及其抗氧化性能研究

Fatty Acid Analysis and Antioxidant Activity of Peony Seed Oil

采用气相色谱-脂肪酸甲脂法对牡丹籽油的脂肪酸成分进行分析。结果表明,牡丹籽油不饱和脂肪酸含量高为91.73%,其中油酸含量为22.83%,亚油酸含量为26.69%,亚麻酸含量为42.21%。通过加速氧化的方法对不同抗氧化剂对牡丹籽油的抗氧化保护作用进行了研究。结果表明,选用的抗氧化剂显著抑制牡丹籽油中亚麻酸的氧化速度,抑制牡丹籽油过氧化值的效果顺序为TBHQ>V_E>茶多酚,抑制油脂茴香胺值的效果顺序为V_E>TBHQ>茶多酚,抑制脂肪酸败值的效果顺序为TBHQ>茶多酚>V_E。由于茶多酚、V_E为天然抗氧化剂,且抗氧化效果与TBHQ相比相差不大,因此,选用天然抗氧化剂茶多酚、V_E代替传统的抗氧化剂TBHQ,在牡丹籽油的长期储存过程中具有良好的应用前景。

Fatty acid analysis by gas chromatography of fatty and methyl esters （GC-FAMEs） indicated that peony seed oil was rich in unsaturated fatty acids （91.73 % ） including oleic acid （22.83 % ）, linoleic acid （26.69 % ） and linolenic acid （42.21%）. All the three selected antioxidants TBHQ, VE and tea polyphenols showed high activity on the inhibition of oxidation activity of peony seed oil by using an accelerating oxidation method. POV values of peony seed oil treated with various antioxidants were in the order of TBHQ 〉 VE 〉 tea polyphenols, AV values of peony seed oil treated with various antioxidants were in the order of VE 〉 TBHQ 〉 tea polyphenols, and TBA value of peony seed oil treated with various antioxidants were in the order of TBHQ 〉 tea polyphenols 〉 VE. Because there was little difference between the antioxidant effects of the natural antioxidants tea polyphenols and VE and that of the artificial antioxidant TBHQ, therefore the natural antioxidants tea polyphenols and VE will have a good perspective in the long-time storage of peony seed oil.