树莓果油脂肪酸成分分析及其抗氧化活性研究.PDF

工艺技术 树莓果油脂肪酸成分分析及其抗氧化活性研究 1, 2 1, 3 1, 2 4 杨永晶 ，索有瑞 * ，韩丽娟 ，常珊 1. 中国科学院西北高原生物研究所（西宁 810001）；2. 中国科学院大学研究生院（北京 100049）； 3. 青海大学农林科学院（西宁 810001）；4. 青海瑶池生物科技有限公司（海东 810599） 摘 要 采用气相色谱技术分析了树莓果油的脂肪酸组成, 并利用体外自由基清除试验评价了树莓果油的抗氧化 酸、亚油酸和α 发与利用提供了理论基础。 关键词 树莓果油; 脂肪酸分析; 抗氧化 1, 2 1, 3 1, 2 4 ,Han Li-juan Yang Yong-jing,Suo You-rui ,Chang Shan * 1. Northwest Institute of Plateau Biology, Chinese Academy of Sciences (Xining 810001); 2. University of Chinese Academy of Sciences (Beijing 100049); 3. Qinghai University, Academy of Agriculture and Forestry Science (Xining 810001); 4. Qinghai Yaochi Biological Technology Company (Haidong 810599) Abstract The fatty acid composition of raspberry pulp oil was analyzed by gas chromatography and antioxidant activities were evaluated in vitro using radical scavenging assays. The results showed that pulp oil of raspberry was mainly consisted of four fatty acids including palmitic, oleic, linolenic and α-linolenic acids, as a percent of total fatty acids was 0.66%, 17.33%, 49.00% and 33.01%, respectively. Raspberry pulp oil had very high scavenging effects on ABTS and DPPH radicals, and the scavenging ratio was as high as 96.49% and 93.53% respectively at the concentration of 12 mg/mL. In addition, raspberry pulp oil also had scavenging effects on superoxide anion and hydroxyl radical with the scavenging ratio of 49.89% and 37.73% respectively at the concentration of 12 mg/mL. The study may provide an experimental basis for the further development and utilization of raspberry pulp oil. Keywords raspberry pulp oil; fatty acid co