CAJ | 학술논문

以核桃油为实验材料，测定了核桃油在加热过程中清除自由基能力的变化及核桃油理化指标和脂肪酸组成的变化。结果表明：核桃油具有很好的清除 DPPH·的能力，其半抑制浓度 IC50为147 mg/mL，清除效果好于山茶油对 DPPH·的清除能力，但随着加热氧化程度的加深，核桃油清除 DPPH·的能力下降；此外，通过气相色谱测定核桃油中主要成分并比较加热氧化后其成分的变化，发现加热氧化后核桃油中亚油酸和亚麻酸的含量降低。
이핵도유위실험재료，측정료핵도유재가열과정중청제자유기능력적변화급핵도유이화지표화지방산조성적변화。결과표명：핵도유구유흔호적청제 DPPH·적능력，기반억제농도 IC50위147 mg/mL，청제효과호우산다유대 DPPH·적청제능력，단수착가열양화정도적가심，핵도유청제 DPPH·적능력하강；차외，통과기상색보측정핵도유중주요성분병비교가열양화후기성분적변화，발현가열양화후핵도유중아유산화아마산적함량강저。
The change of the scavenging capability of the free radical,Physical and Chemical character and the fatty acids were analyzed when walnut oil was heated as the experimental material. The experimental results showed that the walnut oil is capable to scavenge the DPPH· free radicals with an IC50 of 147 mg/mL,it exhibited stronger antioxidant activity than camellia oil in the DPPH· assay. However,the ability declined when walnut oil was heated. Through gas chromatography,walnut oil and walnut oil heated were isolated and identified. It is easy to find that the content of linoleic acid and linolenic acid dropped.