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目的:研究黑莓籽油化学成分及抗氧化活性。方法:采用溶剂法从黑莓籽中提取籽油,并通过GC-MS对黑莓籽油中的化学成分进行分析,以及测定黑莓籽油清除ABTS自由基和还原铁离子能力,以此评价黑莓籽油的抗氧化能力。结果:黑莓籽油中含有不饱和脂肪酸、烷烃、烯烃和醛类等化合物,但未检测到饱和脂肪酸成分;抗氧化评价发现籽油具有清除ABTS自由基的能力(IC50214.64 mg·L~(-1))和还原铁离子能力[Trolox当量(22.53±2.92)μmol·g~(-1)]。结论:黑莓籽油可以作为一种优质保健性食用油加以开发利用。
Objective: To study the chemical constituents of blackberry seed oil and its antioxidative activity. Methods: The seed oil was extracted from blackberry seed by solvent method, the chemical composition of blackberry seed oil was analyzed by GC-MS, and the ability of blackberry seed oil to remove ABTS radical and reduced iron ion was evaluated. Antioxidant capacity. Results: The blackberry seed oil contained unsaturated fatty acids, alkanes, alkenes and aldehydes, but no saturated fatty acid was detected. Antioxidant evaluation showed that the seed oil had ABTS free radical scavenging capacity (IC50214.64 mg · L ~ ( -1)) and reduced iron ion capacity [Trolox equivalent (22.53 ± 2.92) μmol · g -1]. Conclusion: Blackberry seed oil can be developed and utilized as a premium health care edible oil.