文献类型： 外文期刊
作者： Xia, Qile 1 ; Pan, Siyi 1 ; Zheng, Meiyu 2 ; Chen, Jianbing 2 ; Fang, Zhongxiang 3 ; Johnson, Stuart 3 ; Yang, Ying 2 ; X 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China
3.Curtin Univ, Int Inst Agrifood Secur IIAFS, Curtin Hlth Innovat Res Inst, Sch Publ Hlth, Perth, WA 6845, Australia
关键词： Bayberry kernel oil;Supercritical carbon dioxide extraction;Fatty acid profile;Oxidative stability;Toxicological safety
期刊名称：FOOD AND CHEMICAL TOXICOLOGY （ 影响因子：6.023； 五年影响因子：5.844 ）
ISSN： 0278-6915
年卷期： 2013 年 60 卷
页码：
收录情况： SCI
摘要： 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 25 g in a blast oven at 50 +/- 1 degrees 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. (C) 2013 Elsevier Ltd. All rights reserved.
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