刺梨籽油的脂肪酸组成和抗氧化活性研究_史亚男 . Constituents and Antioxidant Activity of Fatty Acids in Seed Oil of Rosa roxburghii

Abstract

The total fatty acids,combined and free types fatty acids were analyzed by GC-MS technique and methylation reaction method.Besides,The antioxidant activities of the seed oil were also dtermined by Fenton and DPPH free radical(DPPH·) method.Results showed(1) six kinds of fatty acids were detected in seed oil of R.Roxburghii,among which the main components are the unsaturated fatty acids;(2) the ratio of combined and free types fatty acids was 1.3∶1,the major component of seven kinds of free acids were linolic acid and linolenic acid,and the major component of eight kinds of combined type were linolic acid and 9-octadecenoic acid;and(3) seed oil had dosage effect on hydroxyl radical scavenging,The hydroxyl radical scavenging rate was 96.82% as the usage of 2 mg/mL seed oil.Therefore,seed oil of Rosa Roxburghii may be used as functional edible oil due to high unsaturated fatty acid.