植物油中脂肪酸组成及抗氧化活性的测定

IF 0.5 4区化学 Q4 CHEMISTRY, MULTIDISCIPLINARY

Chemija Pub Date : 2021-02-27 DOI:10.6001/CHEMIJA.V32I1.4397

Daiva Kazlauskienė, Giedre Kasparaviciene, Palma Nenortienė, M. Marksa, Julija Jukilaitytė, S. Velžienė, A. Ževžikovas

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引用次数: 3

摘要

为了实现高质量的产品建模，对植物油成分的研究是有利的。本研究的目的是使用气相色谱法（GC）测定脂肪酸的组成，并使用DPPH和ABTS分光光度法测定抗氧化活性。所分析的油包括蓖麻籽、葵花籽、芝麻籽、须麻籽、黑萝卜籽和橄榄油。测定了不同类别的脂肪酸：多不饱和、单不饱和和饱和；ω-3、ω-6和ω-9酸和单个成分。研究结果表明，所有油脂中的主要脂肪酸为油酸和亚油酸。ω-6和ω-3酸的最佳比例是在纤维状大麻籽油中发现的——3:1。所有分析的植物油都显示出很高的抗氧化活性。

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Determination of fatty acid composition and antioxidant activity in vegetable oils

Studies of the composition of vegetable oils are expedient in order to achieve quality product modelling. The goal of this research was to determine the composition of fatty acids using gas chromatography (GC) and antioxidant activity using DPPH and ABTS spectrophotometric methods. Analysed oils were castor seed, sunflower seed, sesame seed, fibrous hemp seed, black radish seed and olive oils. Different classes of fatty acids were determined: polyunsaturated, monounsaturated and saturated; omega-3, omega-6 and omega-9 acids and individual constituents. The study results showed that the dominant acids in all oils were oleic and linoleic fatty acids. The best ratio of omega-6 to omega-3 acids was found in fibrous hemp seed oil – 3:1. All analysed vegetable oils demonstrated a high antioxidant activity.

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来源期刊

Chemija 化学-化学综合

CiteScore

1.30

自引率

16.70%

发文量

审稿时长

>12 weeks

期刊介绍： Chemija publishes original research articles and reviews from all branches of modern chemistry, including physical, inorganic, analytical, organic, polymer chemistry, electrochemistry, and multidisciplinary approaches.