番茄红素对核桃油理化性质及活性成分的影响研究-中国粮油学报.DOC

番茄红素对核桃油贮藏品质的影响研究 解超男1 李芳2 杨志攀1 谢为峰1 孔令明1 （新疆农业大学食品科学与药学学院1，乌鲁木齐 830052） （新疆轻工职业技术学院2，乌鲁木齐 830021） 摘要 番茄红素具有淬灭单线态氧和清除过氧化自由基、抑制脂质过氧化的功能，本研究在核桃油中添加0.005％的番茄红素，以同等添加量的TBHQ、BHT、BHA、α-生育酚为阳性对照，以不添加任何抗氧化剂的核桃油为空白对照，测定核桃油在贮藏过程中酸价和过氧化值的变化。结果表明，同等添加量的抗氧化剂在核桃油中抗氧化能力大小为：TBHQ番茄红素BHABHTα-生育酚。为了进一步评价番茄红素对核桃油贮藏品质的影响，测定其在贮藏过程中δ-生育酚、总酚、角鲨烯、脂肪酸的含量变化。结果表明，在25 ℃避光贮藏150天后，添加0.005％番茄红素的核桃油样中δ-生育酚、总酚和角鲨烯的含量分别降低到33.76 mg/kg、200.54 mgGAE/kg、14.03 mg/kg，而未添加抗氧化剂的核桃油样中δ-生育酚、总酚和角鲨烯的含量分别降低到30.98 mg/kg、110.75 mgGAE/kg、13.83 mg/kg；5种脂肪酸的含量也发生了不同程度的变化。研究发现在核桃油中添加0.005％的番茄红素，可有效延缓油脂的氧化酸败，提高油脂中活性成分的保存率，有助于延长其贮藏和货架期。 关键词 番茄红素 核桃油 贮藏品质 稳定性 中图分类号：TS225.1 文献标识码：A 文章编号： Effect of lycopene on storage quality of walnut oil Xie Chaonan1 Li Fang2 Yang Zhipan1 Xie Weifeng1 Kong Lingming1 (College of Food Science and Pharmacy,Xinjiang Agricultural University1,Urumqi 830052) (College of Food and Biotechnology,Xinjiang Institute of Light Industry Technology,Urumqi 830021) Abstract Lycopene has the ability of quenching singlet oxygen, scavenging free radicals and inhibiting lipid peroxidation. The aim of this study was to determine the changes of acid value and peroxide value during the storage process. Walnut oil added with 0.005% lycopene was compared with walnut oil added with similar amount of TBHQ, BHT, BHA, α - tocopherol as a positive control, while walnut oil without adding any antioxidant was labelled as a blank control. Study results showed that the antioxidant capacity of antioxidant in the walnut oil was TBHQ lycopene BHA BHT α-tocopherol. In order to further evaluate the effect of lycopene on 基金项目：新疆维吾尔自治区科技计划项目（201411107) 收稿日期：2016-11-26 作者简介：解超男，女，1992年出生，硕士，农产品贮藏加工 通讯作者：孔令明，男，1976年出生，教授，农产品贮藏加工 storage quality of walnut oil, the content changes of δ-tocopherol, total phenol, squalene and fatty acids during storage were assessed. Study results showed that after 150 days storage at 25℃, the contents of δ-tocopherol, total phenol and squalene in walnut oil added with lycopene we