摘要
采用GC-MS技术对不同工艺制取的茶油化学成分进行分析鉴别;采用DPPH法以Trolox为参照抗氧化剂考察其抗氧化活性。结果表明,茶油中共检测出17种脂肪酸,其中不饱和脂肪酸主要有油酸和亚油酸,饱和脂肪酸主要有棕榈酸和硬脂酸;不同工艺制备茶油对DPPH自由基均具有一定的清除能力,等值Trolox抗氧化活性范围在48.34~163.59μmol TE/100 g油之间。
The chemical compounds in oil-tea camellia seed oils prepared by different processes were identified by GC-MS, and the antioxidant activities were investigated by the DPPH method with Trolox as reference antioxidants. The results showed that 17 kinds of fatty acids were detected in oil-tea camellia seed oils from Camellia oleifera Abel, in which the predominant fatty acid was oleic acid, linoleic acid, palmitic acid, and stearic acid. The oil-tea camellia seed oils prepared by different processes had certain antioxidant capacity, and the equivalent Trolox antioxidant activity ranged from 48.34 to 163.59 μmol TE/100 g oil.
作者
刘婷婷
吴相欢
赵晓歌
陆廷亚
邓国栋
田民义
LIU Tingting;WU Xianghuan;ZHAO Xiaoge;LU Tingya;DENG Guodong;TIAN Minyi(School of Medical,Guizhou University,Guiyang 550025;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025;Guizhou Medicine Edible Plant Resources Research and Development Center,Guiyang 550025)
出处
《食品工业》
CAS
北大核心
2019年第11期79-82,共4页
The Food Industry
基金
贵州省科技计划项目，黔科合支撑[2017]2850
国家自然科学基金资助项目(81660576)
关键词
茶油
化学成分
抗氧化
tea oil
chemical composition
antioxidant
