Abstract:By measuring the dynamic changes of peroxide value, fatty acid composition, active substance content and antioxidant activity of red raspberry seed oil during accelerated storage, combined with principal component analysis, the storage stability of red raspberry seed oil was clarified. Within 0~35 days of monitoring, the peroxide value of red raspberry seed oil increased 190.89 times, the saturated fatty acid increased 0.50%, and the unsaturated fatty acid decreased 2.53%, β-sitosterol α-tocopherol content and free radical scavenging rate of 1,1-diphenyl-2-picrylhydrazyl (DPPH·) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonate) (ABTS+·) showed a decreasing trend. Four principal components were extracted from principal component analysis of comprehensive indicators. The total variance contribution rate was 93.30%. The weight analysis, the polyunsaturated fatty acids had the largest weight (9.56%) and had the greatest impact on the storage stability of red raspberry seed oil. The comprehensive load diagram and score diagram showed that the composition of oil changes greatly in 0~9 days, and the conversion rate from unsaturated fatty acid to saturated fatty acid was faster in 0~3 days. Overall, as the storage time of red raspberry seed oil is prolonged, the quality of red raspberry seed oil deteriorates. In order to maintain the storage stability of red raspberry seed oil, it is recommended to carry out anti-oxidation and anti-corrosion intervention within 16 days under the condition of sealed storage at 20 ℃, and the shelf life under this condition is 336 days. The experimental results provide a theoretical reference for the storage and utilization of cranberry seed oil.
