[1]肖岚等.橄榄花椒油抗氧化、抑菌作用及贮藏特性的研究[J].中国调味品,2021,46(4):61-66.
　Antioxidative and bacteriostatic effects and storage characteristics of Sichuan pepper olive oil research[J].CHINA CONDIMENT,2021,46(4):61-66.
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橄榄花椒油抗氧化、抑菌作用及贮藏特性的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
61-66
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Antioxidative and bacteriostatic effects and storage characteristics of Sichuan pepper olive oil research
作者:
肖岚等
文献标志码:
A
摘要:
目的：探究参入不同比例橄榄油对花椒油的抗氧化活性、抑菌作用以及贮藏特性的影响，以确定橄榄油的加入比例。方法：检测分析橄榄花椒油的抗氧化组分的含量，应用 ·OH 清除力、ABTS＋· 清除力、DPPH· 清除力、总抗氧化力、还原力评价橄榄花椒油的体外抗氧化活性，应用抑菌圈法测定橄榄花椒油对大肠杆菌 （Escherichia coli）、金黄色葡萄球菌 （Staphylococcus aureus）、沙门氏菌（Salmonella）的抑菌效果，采用氧化加速的方法评价橄榄花椒油的贮藏特性。结果：纯橄榄花椒油含有 α-生育酚 9.51mg/100g、角鲨烯 2912 mg /kg、谷甾醇 1427.56mg /kg、总黄酮 1.96mg/g、总多酚 27.56μg/g，其中，角鲨烯含量极显著高于纯菜籽花椒油（P?0.01），而谷甾醇含量极显著低于纯菜籽花椒油（P?0.01），总黄酮、总多酚均含量高于纯菜籽花椒油（P?0.05），α-生育酚低于纯菜籽花椒油（P?0.05）；橄榄花椒油具有较好的体外抗氧化活性，且随橄榄油参入比例增加抗氧化活性增强，其中，纯橄榄花椒油对 ·OH 清除力显著优于纯菜籽花椒油（P?0.05）；参入 90% 橄榄油的花椒油的抑菌作用最强，对金黄色葡萄球菌、大肠杆菌和沙门氏菌的 MIC 分别是 0.250 mg/mL、0.500 mg/mL、1.000 mg/mL；各橄榄花椒油的酸值与纯菜籽花椒油差异不显著（P > 0.05），而纯橄榄花椒油的过氧化值极显著高于纯菜籽花椒油（P<0.01)，显著高于参入 20% 橄榄油的花椒油（P<0.05)。结论：橄榄花椒油的抗氧化活性、抑菌作用及贮藏特性与橄榄油参入比例密切相关，生产企业可从生产成本、产品风味、贮藏特性、抗氧化活性及抑菌作用等方面综合考虑，确定橄榄油参入比例，本研究结果可为橄榄花椒油的工业化生产提供数据参考。
Abstract:
Objective: explored the effects of different proportion of olive oil on the antioxidant activity, bacteriostatic effect and storage characteristics of Sichuan pepper oil to determine the most suitable proportion of olive oil.Methods: the content of antioxidant components in Sichuan pepper oil were testted and analysed, ·OH scavenging power, ABTS + · scavenging power, DPPH · scavenging power, total antioxidant power and reducing power were used to evaluate the in vitro antioxidant activity of Sichuan pepper olive oil,the bacteriostatic circle method was used to evaluate the bacteriostatic effect of Sichuan pepper olive oil on Escherichia coli, Staphylococcus aureus and Salmonella, accelerated oxidation method was used to evaluate storage characteristics of Sichuan pepper olive oil. Results: Sichuan pepper pure olive oil contained 9.51mg/100g α-tocopherol, 2912mg/kg squalene, 1427.56mg/kg sitosterol, 1.96mg/g total flavonoids and 27.56ug/g total polyphenols, the content of squalene was significantly higher than that of Sichuan pepper pure rapeseed oil (P?0.01), however, the content of sitosterol was significantly lower than that of Sichuan pepper pure rapeseed oil(P?0.01), the content of total flavonoids and polyphenols were higher than that of Sichuan pepper pure rapeseed oil (P>0.05), and the content of α-tocopherol was lower than that of Sichuan pepper pure rapeseed oil (P>0.05). Sichuan pepper oil with 90% olive oil had the strongest antibacterial effect,the MIC to Staphylococcus aureus, Escherichia coli and Salmonella was 0.250 mg/mL, 0.500 mg/mL and 1.000 mg/mL, respectively.There was no significant difference between the acid value of each Sichuan pepper olive oil and that of pure rapeseed oil (P > 0.05), but the peroxide value of pure olive oil was significantly higher than that of pure rapeseed oil (P < 0.01), significantly higher than that of Sichuan pepper oil with 20% olive oil (P < 0.05). Conclusion: the antioxidative activity, bacteriostasis and storage characteristics of Sichuan pepper olive oil were closely related to the proportion of olive oil, the production enterprises should consider the production cost, product flavor, storage characteristics, antioxidant activity and bacteriostatic effect to determine the proportion of olive oil , the results of this study could provide data reference for the industrial production of Sichuan pepper olive oil.
更新日期/Last Update: 2021-04-09