车厘子核油的制备及品质分析

Preparation and quality analysis of cherry kernel oil

以车厘子核为原料,采用索氏抽提法提取车厘子核油,并对其理化性质、脂肪酸组成、脂溶性营养成分、抗氧化活性及挥发性成分进行分析。结果表明:车厘子核油得率为(10.13±0.19)%,其酸值、过氧化值均符合GB 2716—2018要求;车厘子核油中有8种脂肪酸,主要是油酸(58.69%)和亚油酸(26.03%);车厘子核油富含甾醇,含量高达530.04 mg/100 g,以β-谷甾醇(428.00 mg/100 g)为主;车厘子核油抗氧化能力强,对DPPH自由基和羟自由基均有较好的清除效果,其IC_(50)值分别为12.51 mg/mL和1.92 mg/mL;车厘子核油中检出58种挥发性成分,以醛类物质(44.27%)和烃类物质(28.44%)为主,有特殊的果香味。

The cherry kernel oil was extracted by Soxhlet method with cherry kernel as raw material,and its physicochemical properties,fatty acid composition,fat-soluble nutritional component,antioxidant activity and volatile components were analyzed.The results showed that the yield of cherry kernel oil was(10.13±0.19)%,and the acid value and peroxide value of cherry kernel oil met the requirement of GB 2716-2018.There were eight kinds of fatty acids in the cherry kernel oil,mainly oleic acid(58.69%)and linoleic acid(26.03%).Cherry seed oil was rich in sterols,which reached 530.04 mg/100 g,andβ-sitosterol was dominant(428.00 mg/100 g).Cherry kernel oil had strong antioxidant ability and had good scavenging effects on DPPH free radical and hydroxyl free radical,and their IC_(50) values were 12.51 mg/mL and 1.92 mg/mL,respectively.There were 58 volatile components detected in the cherry kernel oil,and aldehydes(44.27%)and hydrocarbons(28.44%)were the main compounds.The cherry kernel oil had special fruit flavor.