金花葵籽油脂肪酸组成及其氧化稳定性研究

Composition and Oxidative Stability of Fatty Acids in Oil of Hibiscus manihot L. Seeds

摘要: 对金花葵籽油中的脂肪酸组成进行测定和分析，并以过氧化值（POV）为指标采用Schaal烘箱法比较不同抗氧化剂对金花葵籽油氧化稳定性的影响。结果表明，金花葵籽中油脂含量为17.74%，有6种以上不饱和脂肪酸，占油脂总量的74.13%，含量较多的有亚油酸和油酸，含量分别为46.38%和26.67%；添加TBHQ可有效提高金花葵籽油的氧化稳定性，单独添加0.02% TBHQ可使金花葵籽油预测贮存时间延长至12个月以上；TBHQ与增效剂协同作用，可使金花葵籽油氧化稳定性显著提高，其中0.015% TBHQ与0.01%植酸复配或0.015% TBHQ与0.01%柠檬酸复配，可使金花葵籽油预测贮存时间延长至18个月以上。

Abstract: Fatty acids in seeds of Hibiscus manihot L. and stability of the oil were determined. POVs of the seed oil with added antioxidants were compared using the Schaal accelerated oven method. The results showed that the seeds contained 17.74% lipids, of which 74.13% were 6 unsaturated fat acids. Among the unsaturated fat acids, linoleic acid constituted 46.38%, and oleic acid 26.67%. TBHQ improvedthe oxidative stability of the seed oil. An addition of 0.02% of the antioxidant could extend 12 months on the predicted shelf life for the oil. By an addition of 0.015% TBHQ with 0.01% phytic acid or 0.015% TBHQ with 0.01% citric acid, the synergetic effect could further enhance the stability to over 18 months.