杨梅籽油的脂肪酸组成、氧化稳定性和毒理学安全性。
Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil.
机构信息
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
出版信息
Food Chem Toxicol. 2013 Oct;60:92-7. doi: 10.1016/j.fct.2013.06.054. Epub 2013 Jul 15.
The fatty acid profile, oxidative stability and toxicological safety of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil (BKO) extracted by supercritical carbon dioxide (SC-CO₂) and solvent of diethyl ether were assessed. Fatty acid profile was determined by gas chromatography, oxidative stability by placing the sample of 25g in a blast oven at 50±1°C to accelerate oxidation and toxicological safety by bacterial reverse mutation (Ames test) and acute oral toxicity in mice. The results demonstrated that in comparison to lard and rapeseed oil, the peroxide values of BKO were higher but the acid values were similar during the incubation test. The Ames test demonstrated no mutagenicity and no obvious acute toxicity were observed, suggesting that the BKO has potential as a novel edible oil.
采用超临界二氧化碳（SC-CO₂）和二乙醚溶剂提取杨梅（Myrica rubra Sieb. et Zucc.）核仁油（BKO），评估其脂肪酸组成、氧化稳定性和毒理学安全性。通过气相色谱法测定脂肪酸组成，通过将 25g 样品置于 50±1°C 的鼓风干燥箱中加速氧化来评估氧化稳定性，通过细菌回复突变（Ames 试验）和小鼠急性经口毒性试验评估毒理学安全性。结果表明，与猪油和菜籽油相比，BKO 的过氧化物值在孵育试验中较高，但酸值相似。Ames 试验表明无致突变性，未观察到明显的急性毒性，提示 BKO 具有作为新型食用油的潜力。
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