食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 304 - 310

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034980

分析与检测

蓝莓籽油与6种常用植物油营养成分差异分析

  • 李童 ,
  • 刘慧蒙 ,
  • 周慧雨 ,
  • 顾若兰 ,
  • 甘慧 ,
  • 吴卓娜 ,
  • 朱晓霞 ,
  • 窦桂芳 ,
  • 孟志云
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  • 1(河南中医药大学 药学院,河南 郑州,450000)
    2(军事医学研究院 辐射医学研究所,北京,100850)
第一作者:硕士研究生(孟志云研究员为通信作者,E-mail:mengzhiyun@vip.163.com)

收稿日期: 2023-01-31

  修回日期: 2023-03-14

  网络出版日期: 2023-08-07

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Analysis of differences in nutrient composition between blueberry seed oil and six commonly used vegetable oils

  • LI Tong ,
  • LIU Huimeng ,
  • ZHOU Huiyu ,
  • GU Ruolan ,
  • GAN Hui ,
  • WU Zhuona ,
  • ZHU Xiaoxia ,
  • DOU Guifang ,
  • MENG Zhiyun
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  • 1(College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450000, China)
    2(Institute of Radiation Medicine, Academy of Military Medical Sciences, Beijing 100850, China)

Received date: 2023-01-31

  Revised date: 2023-03-14

  Online published: 2023-08-07

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摘要

旨在评价蓝莓籽油脂肪酸营养价值和品质,探究蓝莓籽油与玉米油、大豆油、芝麻油、胡麻油、花生油、葵花籽油等常用植物油的营养成分差异。该实验通过GC-MS分析对比了蓝莓籽油与6种常用植物油中脂肪酸和微量营养物质的含量。结果表明,在7种植物油中,蓝莓籽油多不饱和脂肪酸相对含量最高、饱和脂肪酸相对含量最低,在脂肪酸营养价值评价中,有预防动脉粥样硬化和高胆固醇的优势;微量营养物质相对含量高,其中角鲨烯含量最高,菜油甾醇和β-谷甾醇的含量较高,蓝莓籽油具有明显营养价值优势。与其他6种常用植物油相比,蓝莓籽油具有高多不饱和脂肪酸和低饱和脂肪酸、高微量营养物质的含量特点,能够降低动脉粥样硬化和高胆固醇症的潜在患病风险,具有更高的营养价值,为植物油的营养评价、蓝莓籽资源开发利用和相关食品及保健品的产品研发提供理论依据。

关键词： 植物油; 蓝莓籽油; 脂肪酸; 营养品质; 微量营养成分

本文引用格式

李童 , 刘慧蒙 , 周慧雨 , 顾若兰 , 甘慧 , 吴卓娜 , 朱晓霞 , 窦桂芳 , 孟志云 . 蓝莓籽油与6种常用植物油营养成分差异分析[J]. 食品与发酵工业, 2023 , 49(13) : 304 -310 . DOI: 10.13995/j.cnki.11-1802/ts.034980

Abstract

To evaluate the nutritional value and quality of fatty acids in blueberry seed oil and to investigate the differences in nutritional composition between blueberry seed oil and other common vegetable oils such as corn oil, soybean oil, sesame oil, caraway oil, peanut oil, and sunflower oil, this experiment compared the content of fatty acids and trace nutrients in blueberry seed oil with six common vegetable oils by GC-MS analysis. Results showed that blueberry seed oil had the highest relative content of unsaturated fatty acids and the lowest relative content of saturated fatty acids among the seven vegetable oils mentioned above. In the nutritional value assessment of fatty acids, it had the advantage of preventing atherosclerosis and high cholesterol, and with its relatively high content of micronutrients, including the highest content of squalene, rape sterols, and β-sitosterol, blueberry seed oil has a significant nutritional alue advantage. Compared with the other six commonly used vegetable oils, blueberry seed oil was characterized by high polyunsaturated and low saturated fatty acids and high micronutrient content, it could reduce the potential risk of atherosclerosis and hypercholesterolemia and had higher nutritional value. The experiment provides a theoretical basis for the nutritional evaluation of vegetable oils, the exploitation of blueberry seed resources and the product development of related food and health products.

Key words： vegetable oil; blueberry seed oil; fatty acid; nutritional quality; micronutrients

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