光皮木瓜原花青素提取物对不同饱和度油脂氧化稳定性的影响

Effect of proanthocyanidins-rich extracts from Chinese quince(Chaenomeles sinensis)fruit on the oxidative stability of oils with different saturation degrees

以光皮木瓜为原料,采用水、50%乙醇、60%丙酮提取光皮木瓜原花青素。利用超高效液相色谱-质谱联用仪对3种原花青素提取物进行成分分析,同时采用Schaal加速氧化的方法考察其对3种不同饱和度油脂(花生油、葵花籽油、亚麻籽油)氧化稳定性的影响。结果表明:3种原花青素提取物中的原花青素主要由原花青素高聚体和低聚体组成,其中高聚体含量均在90%以上,低聚体以原花青素二聚体为主。在加速氧化过程中,3种原花青素提取物均能有效延缓油脂的氧化。在花生油中,与空白样品相比,水提取物能够使油脂过氧化值下降33.00%,显著高于乙醇提取物(18.66%)和丙酮提取物(9.15%)。在葵花籽油和亚麻籽油中,乙醇提取物和丙酮提取物对油脂氧化的抑制能力相似且强于水提取物。光皮木瓜原花青素可以作为一种天然抗氧化剂,用于提高油脂的氧化稳定性。

The Chinese quince proanthocyanidins were extracted by water,50%ethanol,and 60%acetone,respectively.The chemical compositions of the three extracts were analyzed by UPLC-MS/MS.The oxidative stability of three extracts in three vegetable oils with different saturation degrees(peanut oil,sunflower seed oil,and flaxseed oil)was studied by Schaal oven accelerated oxidation method.The results exhibited that the proanthocyanidins in the three extracts were mainly composed of polymers and oligomers,and the contents of polymers in the three extracts were all higher than 90%,and the content of dimeric proanthocyanidins was the highest among oligomers.In the process of accelerated oxidation,the addition of three proanthocyanidin extracts could effectively improve the oxidative stability of three vegetable oils.In peanut oil,comparing with blank sample,the water extract could reduce the peroxide value by 33.0%,which was significantly higher than that of ethanol extract(18.66%),and acetone extract(9.15%).In sunflower seed oil and flaxseed oil,ethanol extract and acetone extract had similar capacity to inhibit the formation of oxidation products,and were stronger than water extract.Chinese quince proanthocyanidins could be used as a natural antioxidant to improve the oxidation stability of vegetable oils.