紫苏提取物对裂壶藻油氧化稳定性的影响

目的：探究紫苏提取物对裂壶藻油氧化稳定性的影响。方法：采用强制氧化法，以过氧化值、丙二醛值、茴香胺值、共轭二烯值作为评价指标，探究不同浓度紫苏提取物、0.04%茶多酚与0.02% TBHQ对裂壶藻油氧化稳定性的影响，采用气相—质谱检测裂壶藻油中脂肪酸成分的变化。结果：强制氧化15 d后，0.10%紫苏提取物组不饱和脂肪酸含量相比空白组提高了16.91%，紫苏提取物可以通过延缓不饱和脂肪酸的氧化分解，起到抗氧化效果，紫苏提取物对裂壶藻油的氧化抑制效果略低于TBHQ，不饱和脂肪酸含量仅减少了5.30%，紫苏提取物添加组相比茶多酚添加组不饱和脂肪酸含量增加了12.93%，抗氧化效果明显高于茶多酚。结论：紫苏提取物能够有效提高裂壶藻油的氧化稳定性，且随着提取物剂量的增加，其延缓氧化效果也更加显著。

Effect of perilla extract on the oxidative stability of Schizochytrium oil

Objective: The effect of perilla extract on the stability of Schizochytrium oil was investigated. Methods: With peroxide value, malondialdehyde value, anisidine value, and conjugated diene value as evaluation indicators, the effects of different concentrations of perilla extract, 0.04% tea polyphenols and 0.02% TBHQ on the oxidation stability of Schizochytrium oil was explored by forced oxidation method, respectively. A gas-mass spectrometry was used to detect the changes of fatty acid composition in Schizochytrium oil. Results: After 15 d of forced oxidation, the content of unsaturated fatty acids in the 0.10% perilla extract group was increased by 16.91%, compared to the blank group. Perilla extract could delay the oxidative decomposition of unsaturated fatty acids showing an antioxidant ability. The oxidation inhibitory effect of perilla extract on Schizochytrium oil was slightly lower than that of TBHQ, and the content of unsaturated fatty acids was only reduced by 5.30%. Compared with the tea polyphenols added group, the perilla extract added group increased the content of unsaturated fatty acids by 12.93%, and the antioxidant effect was significantly higher than that of the tea polyphenols. Conclusion: Perilla extract can effectively improve the oxidative stability of Schizochytrium oil showing dose-dependent.