蓝莓皮提取物及油脂凝胶化对水飞蓟油氧化稳定性的影响

本文预期通过添加蓝莓皮提取物和油脂凝胶化来提高水飞蓟油的氧化稳定性,基于过氧化值(POV)和硫代巴比妥酸反应物(TBA)等化学方法与电子鼻技术和核磁共振技术(_¹H NMR)相结合,监测水飞蓟油氧化稳定性、气味和脂肪酸、色泽等变化。结果表明,蓝莓皮提取物能够有效的抑制水飞蓟油的氧化且具有剂量依赖关系,0.06%的蓝莓皮提取物对水飞蓟油的氧化抑制作用最佳；蓝莓皮提取物会影响水飞蓟油的气味但不影响其色泽；蓝莓皮提取物对水飞蓟油凝胶的色泽和气味均无影响,但制备成水飞蓟油脂凝胶明显提高了水飞蓟油氧化稳定性。

Effects of Blueberry Peel extract and lipid gelation on the oxidative stability of milk thistle oil

In this study, the oxidative stability of milk thistle oil is improved by adding blueberry peel extract and oil gelation, based on chemical methods such as peroxide value (POV) and thiobarbituric acid reactant (TBA) and electronic nose technology and Nuclear magnetic resonance technology (_¹H NMR) is used to monitor odor, fatty acid changes, color and other indicators to study its oxidation stability. The results show that blueberry peel extract can effectively inhibit the oxidation of milk thistle oil and has a dose-dependent relationship. The 0.06% blueberry peel extract has the best inhibitory effect on the oxidation of milk thistle oil; the blueberry peel extract will affect the smell of milk thistle oil but not its color; the blueberry peel extract has no effect on the color and smell of the milk thistle oleogel, but the milk thistle oleogel significantly improves the oxidation stability.