摘要
对以正已烷、甲醇为溶剂和不添加与添加乙醇为夹带剂的超临界CO2(SCF-CO2)萃取的燕麦油的脂肪酸组成与清除DPPH自由基活性进行研究,气相色谱分析结果显示,对于SCF-CO2、添加夹带剂的SCF-CO2、正己烷、甲醇4种方法萃取的燕麦油中:脂肪酸主要由棕榈酸、反式油酸、亚油酸构成,三者相对含量的总和在燕麦油的脂肪酸总量中都占93%;不饱和脂肪酸相对含量依次为79.41%、77.86%、77.56%与76.51%,饱和脂肪酸、单不饱和脂肪酸与多不饱和脂肪酸的比例依次为1:2.74:1.85、1:2.08:1.71、1:2.21:1.60与1:1.74:1.73。DPPH自由基清除实验结果显示:SCF-CO2萃取的燕麦油能有效清除DPPH自由基,清除能力由强到弱依次为:VC>甲醇提取燕麦油>添加夹带剂的SCF-CO2提取燕麦油>VE>正己烷提取燕麦油>无夹带剂的SCF-CO2提取燕麦油。
Oat oils extracted by supercritical carbon dioxide fluid（SCF-CO2） with and without ethanol added as entrainer and those extracted with n-hexane or methanol were compared for differences in fatty acid composition and DPPH free radical scavenging activity.GC analysis showed that the fatty acid composition of 4 oat oils mainly consisted of palmitc acid,elaidic acid and linoleic acid and they together accounted for 93% of total fatty acid in each oat oil.Oat oils extracted by SCF-CO2 with and without ethanol added as entrainer and those extracted with n-hexane or methanol exhibited relative contents of unsaturated fatty acids of 79.41%,77.86%,77.56% and 76.51% and ratios of saturated fatty acids to monounsaturated fatty acids to polyunsaturated fatty acids of 1：2.74：1.85,1：2.08：1.71,1：2.21：1.60 and 1：1.74：1.73,respectively.The DPPH free radical scavenging activity of the oat oils and vitamins C and E decreased in the following order：vitamin C〉oat oil extracted with methanol 〉oat oil extracted by SCF-CO2 with ethanol added as entrainer〉vitamin E〉 oat oil extracted with n-hexane〉oat oil extracted by SCF-CO2 without ethanol added as entrainer.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第7期146-149,共4页
Food Science
