苦杏壳木醋液多酚对核桃油过氧化的抑制作用

doi:10.7506/spkx1002-6630-201305016

食品科学 ›› 2013, Vol. 34 ›› Issue (5): 76-80.doi: 10.7506/spkx1002-6630-201305016

苦杏壳木醋液多酚对核桃油过氧化的抑制作用

施琳，尉芹*，赵忠，李大文，易允喻

西北农林科技大学林学院

收稿日期:2012-01-03 修回日期:2013-01-15 出版日期:2013-03-15 发布日期:2013-04-16
通讯作者: 尉芹 E-mail:ma_wei_qin@yahoo.com.cn
基金资助:
国家林业局林业公益性科研专项;陕西省2010年“13115”科技创新工程重大科技专项计划项目

Effect of Phenols from Wood Vinegar of Bitter Almond Shell on Antiperoxidant Activity of Walnut Oil

SHI Lin，WEI Qin*，ZHAO Zhong，LI Da-wen，YI Yun-yu

College of Forestry, Northwest A&F University

Received:2012-01-03 Revised:2013-01-15 Online:2013-03-15 Published:2013-04-16
Contact: WEI Qin E-mail:ma_wei_qin@yahoo.com.cn

摘要/Abstract

摘要：

目的：研究苦杏壳木醋液多酚抗氧化活性以及对核桃油过氧化抑制作用。方法：利用pH值梯度萃取法得到木醋液多酚(E-WV)，用DPPH自由基清除率、亚油酸过氧化抑制率为指标考察木醋液多酚的抗氧化活性，以过氧化值(POV)和酸价(AV)评价E-WV对核桃过氧化的抑制能力。结果：经pH值梯度萃取法分离后E-WV总酚含量是分离前组分(E0)总酚含量的1.96倍；对DPPH自由基的半清除质量浓度为0.724mg/L，对亚油酸过氧化抑制的半抑制质量浓度为4.632mg/L；70℃恒温贮藏5d后油样AV和POV值大小顺序是：未添加抗氧化剂油样(CK)＞添加25mg BHT油样(BHT-25)＞添加E-WV 25mg油样(E-WV-25)；随着煎炸时间增长油脂AV和POV显著增大，经过不同煎炸时间油样AV和POV大小顺序是：CK＞BHT-25＞E-WV-25。结论：苦杏壳木醋液多酚具有很强的抗氧化活性，而且在持续高温、煎炸条件下对核桃油过氧化有很好的抑制作用。

关键词: 苦杏壳木醋液, 抗氧化, 核桃油, 过氧化值, 酸价

Abstract:

Objective: To explore antioxidant activity of phenols extracted from wood vinegar of bitter almond shell.
Methods: pH gradient extraction was adopted to separate phenols (E-WV) from wood vinegar. The antiperoxidant
activity of phenols was evaluated by DPPH radical scavenging capability and inhibitory capacity against linoleic acid
peroxidation. Peroxide value (POV) and acid value (AV) of walnut oil were used to estimate inhibitory capacity against
peroxidation of nut oil. Results: Through pH gradient extraction, the content of polyphenols was up to 1570.370 mg/g,
which revealed an enhancement by 1.96 fold when compared with the original wood vinegar. The antioxidant activity
revealed a remarkable increase as the increase of E-WV content, and IC50 values of E-WV against DPPH free radicals and
linoleic acid peroxidation were 0.724 mg/L and 4.632 mg/L, respectively. After storage at 70 ℃ in the dark environment
for 5 days, the POV and AV of walnut oil were in an order from strong to weak of the control (CK), oil with 25 mg BHT
(BHT-25) and oil with 25 mg E-WV (E-WV-25). The frying of nut oil resulted in an obvious increase in AV and POV.
Subjected to three different periods of frying, AV and POV of nut oil were in the order of CK, BHT-25 and E-WV-25.
Therefore, polyphenols from the vinegar of bitter almond shell has a remarkable antioxidant effect on nut oil under the
conditions of high temperature or frying.

Key words: bitter almond shell wood vinegar, antioxidant activity, walnut oil, peroxide value, acid value

中图分类号:

TS201.2

施琳，尉芹*，赵忠，李大文，易允喻. 苦杏壳木醋液多酚对核桃油过氧化的抑制作用[J]. 食品科学, 2013, 34(5): 76-80.

SHI Lin，WEI Qin*，ZHAO Zhong，LI Da-wen，YI Yun-yu. Effect of Phenols from Wood Vinegar of Bitter Almond Shell on Antiperoxidant Activity of Walnut Oil[J]. FOOD SCIENCE, 2013, 34(5): 76-80.

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苦杏壳木醋液多酚对核桃油过氧化的抑制作用

Effect of Phenols from Wood Vinegar of Bitter Almond Shell on Antiperoxidant Activity of Walnut Oil

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