燕麦麸油的精制及其在面霜中的抗氧化研究

本文对提取的燕麦麸油进行水化脱胶和酶法脱酸处理,研究精制前后燕麦麸油基本理化性质、脂肪酸、抗氧化物质含量的变化；结果表明：经精制处理后,燕麦麸油的品质得到有效的改善,燕麦麸油酸价大幅降低,主要脂肪酸的组成无明显变化,碘值和皂化值的变化不大,但抗氧化物质有一定的损失,总酚、生育酚和甾醇的损失率分别为25.67%、25.99%和20.58%。将脱胶过程产生的燕麦极性脂质和精制后燕麦麸油应用到面霜中,考察面霜的抗氧化特性；结果表明：这2种面霜对DPPH的清除能显著高于阴性对照(橄榄油替代燕麦麸油),当面霜浓度为80 mg/mL时,2种面霜对DPPH的清除率均高于80%且接近阳性对照(添加了维生素C),说明燕麦麸油面霜和燕麦极性脂质面霜具有较强的抗氧化能力。

Purification of Oat Bran Oil and its Antioxidation in Facial Cream

In this paper, the extracted oat bran oil was degummed by hydration and deacidified by enzyme. The changes of basic physicochemical properties, fatty acids, and antioxidant substances before and after refining were investigated. The results showed that the quality of oat bran oil was improved effectively after refining. The acid value of oat bran oil decreased significantly, while the composition of major fatty acids showed almost no change. Slight changes were also found in the iodine value and saponification value. However, there was a certain loss of antioxidant substances, including 25.67%, 25.99% and 20.58% loss of total phenols, tocopherols and sterols, respectively. The polar lipids obtained from the degumming process and refined bran oil were added to the face cream to investigate its antioxidant properties. These two types of face creams showed higher DPPH scavenging capacity than that of the negative control (oat bran oil replaced by olive oil). When the concentration of face cream was 80 mg/mL, the DPPH clearance rate of these two face creams reached above 80% and was close to the positive control (vitamin C was added as antioxidant). These results indicated that oat bran oil cream and oats polar lipid cream have strong antioxidant capacity.