不同品种红树莓籽油理化性质及脂肪酸组成比较

摘要

本实验以东北地区宝石红、秋福、哈瑞太兹、菲尔杜德、欧洲红5种红树莓籽为原料,采用超声波辅助提取红树莓籽油,对不同品种的红树莓籽油进行了理化指标测定,并经气相色谱质谱联用法分析红树莓籽油的脂肪酸组成,同时进行了欧洲红红树莓籽油的稳定性研究.实验结果表明,5种红树莓籽油酸值2.13～8.54 mg/g、皂化值125 ～ 168 mg/g、过氧化值0.27 ～ 2.72 mmol/kg、碘值123～148 g/100 g,属干性油;5种红树莓籽油脂肪酸组成以不饱和脂肪酸为主,其中主要为亚油酸(45.38％～51.06％)、α-亚麻酸(26.42％ ～32.31％)和油酸(10.09％ ～ 14.00％);欧洲红红树莓籽油稳定性受光照、氧气、温度和抗氧化剂影响,其中温度和氧气是主要影响因素,高温加氧气会极大地促进红树莓籽油的氧化;(63±1)℃下21 d后红树莓籽油氧化程度是常温组的7.21倍;常温下21 d后有氧组红树莓籽油氧化程度是无氧组的6.20倍;光照条件下21 d后的氧化程度是避光组的2.12倍.抗氧化剂能一定程度地延缓其氧化进程,3种人工合成抗氧化剂之间效果差异不显著,α-生育酚效果不如人工合成抗氧化剂.%Ultrasonic extraction method was used to extract oil from 5 different varieties of red raspberry seed (U.S.Raspberry,Au-tumn Bliss,Heritage,Fertod Zamatos and European red) grown in northeast.The physicochemical properties were evaluated and the fatty acid composition of seed oil was analyzed by gas chromatographymass spectrometry (GC/MS).Meanwhile,Schaal oven test was used to investigate the stability of red raspberry seed oil.The results showed that acid value of raspberry seed oil was 2.13 ～ 8.54 mg/g,saponification value was 125 ～ 168 mg/g,peroxide value was 0.27 ～2.72 mmol/kg,iodine value was 123 ～ 148 g/100g and raspberry seed oil was a kind of drying oil,fatty acid compositions of red raspberry seed oil were mainly unsaturated fatty acid,such as (Z,Z)-9,12-Octadecadienoic acid (45.38％ ～ 51.06％),(Z,Z,Z)-9,12,15-Octadecatrienoic acid (26.42％ ～32.31％) and (Z)-9-Octadecenoic acid (10.09％ ～ 14.00％);the stability of red raspberry seed oil was affected by light,temperature,oxygen and antioxidants,high temperature and oxygen could greatly promote the oxidation of red raspberry seed oil;high temperature (63 + 1) ℃ could significantly promote the oxidation process of red raspberry seed oil,it was 7.21 times of that under ordinary temperature in 21 d;isolate oxygen could control the oxidation process,it was 6.20 times of that under aerobic condition in 21 d;it was 2.12 times of that under the protection from light condition in 21 d;antioxidants could delay the oxidation process,but the difference between the 3 synthetic antioxidants was not significant,and the effect of α-tocopherol was not as good as synthetic antioxidants.