| 不同种类榛子油脂脂肪酸组成及抗氧化活性 |
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| 引用本文： | 祝美云,田文翰,梁丽松,李如华,王贵禧. 不同种类榛子油脂脂肪酸组成及抗氧化活性[J]. 食品科学, 2012, 33(23): 47-50 |
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| 作者姓名： | 祝美云 田文翰 梁丽松 李如华 王贵禧 |
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| 作者单位： | 1.河南农业大学食品科学技术学院2.中国林业科学研究院林业研究所 国家林业局林木培育实验室3.中国林业科学研究院森林生态环境与保护研究所 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD01A1701) |
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| 摘 要： | 对欧洲榛巴塞罗那、平榛1#、平欧杂交榛辽榛3#和达维4个品种榛子油脂的基本理化性质、脂肪酸组成和抗氧化活性进行研究，并比较不同品种之间的差异。结果表明：不同品种榛子油脂的基本理化性质之间存在显著差异，碘值为137.15～147.50g I2/100g，皂化值为144.99～159.03mgKOH/g，平榛油脂具有较低的酸值和碘值，欧洲榛油脂的酸值较高，平欧杂交榛油脂具有较高的碘值，两个品种平欧杂交榛油脂的皂化值之间具有较大差异。榛子油脂中的脂肪酸组成以油酸含量最高，为67.69%～82.26%；其次是亚油酸，为11.37%～14.24%；不饱和脂肪酸含量为84.37%～94.31%，其中多不饱和脂肪酸含量为11.84%～16.39%。榛子的DPPH自由基半数清除质量浓度IC50在23.63～42.40mg/mL，抗氧化活性：辽榛3#＞平榛1#＞达维＞巴塞罗那。说明：我国平榛和平欧杂交榛相比于欧洲榛，在不饱和脂肪酸含量和抗氧化能力方面存在优势。
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| 关 键 词： | 榛子 油脂 理化性质 脂肪酸 抗氧化活性 |
| 收稿时间： | 2012-08-06 |
Fatty Acid Composition and Antioxidant Activity of Kernel Oils from Different Hazelnut Varieties |
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| ZHU Mei-yun,TIAN Wen-han,LIANG Li-song,LI Ru-hua,WANG Gui-xi. Fatty Acid Composition and Antioxidant Activity of Kernel Oils from Different Hazelnut Varieties[J]. Food Science, 2012, 33(23): 47-50 |
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| Authors: | ZHU Mei-yun TIAN Wen-han LIANG Li-song LI Ru-hua WANG Gui-xi |
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| Affiliation: | 1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;2.Key Laboratory of Forest Silviculture of State Forestry Administration,Research Institute of Forestry,Chinese Academy of Forestry,Beijing 100091,China;3.Research Institute of Forest Ecological Environment and Protection,Chinese Academy of Forestry,Beijing 100091,China) |
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| Abstract: | In this study, kernel oils from different hazelnut varieties, European hazel (Corylus avellana L.), Corylus heterophylla, and their hybrids Liaozhen No.3 and Dawei were comparatively analyzed for their physicochemical properties, fatty acid composition and antioxidant activity. Obvious differences in physicochemical properties of hazelnut kernel oil were observed among the different varieties, which ranged from 137.15 to 147.50 g I2/100 g in iodine value and from 144.99 to 159.03 mg KOH/g in saponification value. Acid and iodine values were lower in Corylus heterophylla kernel oil, whereas Corylus avellana L. kernel oil presented a higher acid value and kernel oil from both hybrids had a higher iodine value. In addition, there was a considerable difference in saponification value between both hybrids. Oleic acid (67.69%–82.26%) was the most abundant one in each hazelnut variety followed by linoleic acid (11.37%–14.24%). The contents of unsaturated and polyunsaturated fatty acids were 84.37%–94.31% and 11.84%–16.39%, respectively. In DPPH free radical scavenging assay, the IC50 values of kernel oils from these hazelnut varieties were between 23.63 mg/mL and 42.40 mg/mL and in decreasing order were Liaozhen No.3, Corylus heterophylla, Dawei and Corylus avellana L.. These results suggest that Corylus heterophylla and its hybrids with Corylus avellana L. are superior to Corylus avellana L. in terms of unsaturated fatty acid content and antioxidant activity. |
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| Keywords: | hazelnut oil physicochemical properties fatty acid antioxidant activity |
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