摘要
目的建立紫外分光光度法快速检测湖南本地油茶(Camellia oleifera Abel.)茶籽油中多酚、总黄酮和消光系数的分析方法。方法搜集30批次油茶籽油,建立紫外分光光度法测定油茶籽油的总黄酮值、多酚含量和消光系数,参照食品安全国家标准,测定油茶籽油中11种脂肪酸成分。结果确定紫外分光光度法不同参数指标中茶油待测样品的最大吸收波长,油茶籽油的总黄酮值含量在0.02~8.32 mg/kg范围之间、多酚含量在7.08~34.63 mg/kg范围之间,消光系数在0.135~1.445范围之间。11种脂肪酸组成中比例最高的3项依次是油酸、亚油酸和棕榈酸,不饱和脂肪酸比例超过86%。结论建立紫外分光光度快速检测法,有助于对油茶籽油质量分级及定向功能性筛选,适宜工厂实时监测和化妆品研发数据参考;对主要脂肪酸进行动脉粥样硬化指数(atherogenic index,AI)和血栓形成指数(thrombosis index,TI)两项营养指数评价,油茶籽油造成心血管的风险很低,具有良好的油用价值;为湖南茶油生产与加工过程中质量安全控制及高附加值产品的研发提供了一定的基础数据。
Objective To eatablish a method for the rapid determination of polyphenols,total flavonoids and extinction coefficient in Camellia oleifera Abel.tea seed oil by ultraviolet(UV)spectrophotometry.Methods Thirty batches of Camellia oleifera Abel.seed oil were collected.The total flavonoid value,polyphenol content and extinction coefficient of Camellia oleifera Abel.seed oil were determined by UV spectrophotometry.According to the national food safety standard,11 fatty acids in Camellia oleifera Abel.seed oil were determined.Results The maximum absorption wavelength of tea oil samples in different parameters of UV spectrophotometry was determined.The content of total flavonoids,polyphenols and extinction coefficient were in the range of 0.02‒8.32 mg/kg,7.08‒34.63 mg/kg and 0.135‒1.445,respectively.Among the 11 fatty acids,oleic acid,linoleic acid and palmitic acid had the highest proportion,and unsaturated fatty acid accounted for more than 86%.Conclusion The establishment of a rapid UV spectrophotometry detection method is helpful to the quality classification and directional functional screening of Camellia oleifera Abel.seed oil,which is suitable for real-time monitoring in factories and reference of cosmetics research and development data.The main fatty acids are analyzed by atherosclerosis index(AI)and thrombosis index(TI),the results show that the risk of cardiovascular disease caused by Camellia oleifera Abel.seed oil is very low,and it have good oil value,which provide some basic data for the quality and safety control and the research and development of high value-added products in the production and processing of Camellia oleifera Abel.seed oil in Hunan province.
作者
岳超
喻宁华
李红爱
佘佳荣
周文化
李梓铭
YUE Chao;YU Ning-Hua;LI Hong-Ai;SHE Jia-Rong;ZHOU Wen-Hua;LI Zi-Ming(Hunan Forest Product Quality Check and Inspection Center,Changsha 410007,China;Hunan Vocational Institute of Safety Technology,Changsha 410151,China;Food Science and Engineering,Central South Forestry University of Science and Technology University,Changsha 410004,China;Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha 410004,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第5期1972-1977,共6页
Journal of Food Safety and Quality
基金
主要食用林产品污染物风险筛查及风险评估研究(XLK201916)。
关键词
油茶籽油
脂肪酸
消光系数
多酚
总黄酮
Camellia oleifera Abel.seed oil
fatty acid
extinction coefficient
polyphenols
total flavonoids
