采用水剂法从烘干的澳洲坚果仁中提取仁油,先对其基本理化性质进行分析,再通过红外、气相和液相色谱法对坚果油的红外特性、脂肪酸组成、生育酚、磷脂、甾醇进行分析,并通过测定其氧化诱导时间和清除DPPH自由基的能力来综合评价澳洲坚果油的抗氧化能力.结果表明:水剂法提取的澳洲坚果油的过氧化值、酸价、碘值、皂化值、折光率、水分及挥发物含量分别为0.59 mmoL/kg、0.28 mg KOH/g、74.21 g/100 g、198.78 mg KOH/g、1.466 8、0.36％;红外谱图显示澳洲坚果油具有坚果油的特征吸收;脂肪酸分析发现其不饱和脂肪酸含量为83.45％,其中椋榈油酸和油酸含量分别为17.25％和61.44％;甾醇含量为55.51 mg/100 g;总酚酸含量为31.87 mg/100 g;磷脂和生育酚均未检出;澳洲坚果油的氧化诱导时间为11.44 h,其清除DPPH自由基的能力达89.84％,具有良好的抗氧化能力.%Extracted kernel oil from dried Macadamia by aqueous method.Firstly,the basic physicochemical properties were analyzed,and then,the infrared characteristics,fatty acid,tocopherol,phospholipids,sterols of macadamia oil were analyzed by the method of IR,GC and HPLC,to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil.The results showed that the peroxide value,acid value,iodine value,saponification value,refractive index,moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg,0.28 mg KOH/g,74.21 g/100 g,198.78 mg KOH/g,1.466 8,0.36％,respectively;the infrared spectrum shows that the macadamia nut oil has the characteristic absorption of the nut oil;fatty acid analysis revealed that the content of unsaturated fatty acid was 83.45％,of which the content of oleic acid and oleic acid were 17.25％ and 61.44％,respectively;the content of the total phenolic and sterol were 31.87 and 55.51 mg/100 g,respectively,while phospholipids and tocopherol were not detected;the oxidation induction time of macadamia nut oil was 11.44 h,and the ability of free radical scavenging was 89.84％,which had good oxidation resistance.
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