马泡瓜籽油成分分析及氧化稳定性研究Composition analysis and oxidative stability of Cucumis melo var. agrestis seed oil

Abstract

采用溶剂浸出法提取马泡瓜籽油，对马泡瓜籽油的理化性质和营养组分进行了分析，通过Rancimat加速氧化实验对其氧化稳定性进行测定。结果表明：马泡瓜籽的粗脂肪含量为（27.96±2.15）%；马泡瓜籽油的酸值（KOH）（0.24 mg/g）、过氧化值（0.036 g/100 g）均达到了食品安全国家标准；马泡瓜籽油中共检测出8种脂肪酸和7种甘油三酯，主要是亚油酸（68.56%）和三不饱和甘油三酯（66.50%）；马泡瓜籽油中植物甾醇（总含量619.21 mg/100 g，其中粘霉烯醇140.83 mg/100 g）、角鲨烯（38.01 mg/100 g）和生育酚（546.60 mg/kg）的含量较高；马泡瓜籽油的氧化稳定性优于葵花籽油，运用外推法计算出25 ℃条件下马泡瓜籽油的氧化诱导时间为582.43 h。研究证明马泡瓜籽油具有很好的应用前景。 The oil was extracted from Cucumis melo var. agrestis seed by solvent leaching. The physicochemical characteristics and nutrient components of the oil were investigated, and the oxidative stability of the oil was determined by Rancimat accelerated oxidation test. The results showed that the crude oil content of Cucumis melo var. agrestis seed was (27.96±2.15)%. The acid value (0.24 mgKOH/g) and peroxide value (0.036 g/100 g) of the oil met the national standard for the quality of edible oils. Eight different fatty acids and seven different triglycerides, mainly linoleic acid (68.56%) and tri-unsaturated triglycerides (66.50%), were detected in the oil. The oil contained high contents of phytosterol (619.21 mg/100 g, in which 140.83 mg/100 g of glutinol), squalene (38.01 mg/100 g) and tocopherol (546.60 mg/kg). The oxidative stability of Cucumis melo var. agrestis seed oil was superior to that of sunflower seed oil, and its oxidation induction time at 25 ℃ was 582.43 h calculated using the extrapolation method. The Cucumis melo L. var. agrestis seed oil has a high application prospect as edible vegetable oil.

Keywords

• 马泡瓜籽油；氧化稳定性；亚油酸；生育酚；植物甾醇；角鲨烯；粘霉烯醇
• cucumis melo var. agrestis seed oil; oxidative stability; linoleic acid; tocopherol; phytosterol; squalene; glutinol