油茶黄酮化合物对核桃油氧化稳定性研究

将油茶黄酮化合物添加到核桃油中，通过体外抗氧化实验，探究其对核桃油稳定性的影响。以油茶叶、油茶籽壳为原料，提取黄酮类化合物并通过高效液相色谱法定性定量分析；将黄酮类提取物按照油茶籽壳中杨梅素∶槲皮素∶山奈酚=1.15∶1.00∶1.05,油茶叶中杨梅素∶槲皮素∶山奈酚=2.36∶1.00∶1.60的比例添加到核桃油中，以200 mg/kg的TBHQ、BHA、VE做对照组，测定过氧化值、酸价、总抗氧化能力、还原能力等指标，研究杨梅素、槲皮素、山奈酚不同配比对核桃油氧化稳定性的影响。结果表明：油茶籽壳中杨梅素、槲皮素和山奈酚含量分别为：68.71、59.77、62.71 mg/100 g;油茶叶中杨梅素、槲皮素和山奈酚含量分别为：74.51、31.58、50.58 mg/100 g。对核桃油的抗氧化效果为：TBHQ>杨梅素∶槲皮素∶山奈酚=1.15∶1.00∶1.05>BHA>杨梅素∶槲皮素∶山奈酚=2.36∶1.00∶1.60>VE。油茶中的黄酮化合物作为一种天然抗氧化剂能有效延长核桃油的货架期；油茶籽壳黄酮化合物的抗氧化效果优于BHA、VE;油茶叶黄酮化合物的抗...

Study on oxidative stability of crude extract of Camellia oleifera on walnut oil

In this study, flavonoids from Camellia oleifera were added to walnut oil to explore their effects on the stability of walnut oil through in vitro antioxidant experiments. Flavonoids were extracted from oil tea and oil tea seed hulls and qualitatively and quantitatively analyzed by HPLC. The flavonoids extract was added to walnut oil according to the ratio of myricetin : quercetin : kaempferol = 1.15 : 1.00 : 1.05 in the seed shell of oil tea, and the ratio of myricetin : quercetin : kaempferol = 2.36 : 1.00 : 1.60 in the oil tea. 200 mg / kg TBHQ, BHA and VE were used as the control groups. The peroxide value, acid value, total antioxidant capacity and reduction capacity were measured to study the effects of different ratios of myricetin, quercetin and kaempferol on the oxidation stability of walnut oil. The results showed that the contents of myricetin, quercetin and kaempferol in camellia seed shell were 68.71 mg / 100 g, 59.77 mg / 100 g and 62.71 mg / 100 g, respectively. The contents of myricetin, quercetin and kaempferol in oil tea were 74.51 mg / 100 g, 31.58 mg / 100 g and 50.58 mg / 100 g, respectively. The antioxidant effect on walnut oil was TBHQ > myricetin : quercetin : kaempferol = 1.15 : 1.00 : 1.05 > BHA > myricetin : quercetin : kaempferol = 2.36 : 1.00 : 1.60 > VE. Therefore, flavonoids in Camellia oleifera as a natural antioxidant can effectively extend the shelf life of walnut oil ; the antioxidant effect of flavonoids from camellia seed shell is better than BHA and VE. The antioxidant effect of flavonoids in oil tea is better than that of VE, and the content of quercetin is the main factor affecting the antioxidant effect of walnut oil. The results can provide experimental basis for the development of green and safe antioxidants in walnut oil.