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《Journal of the Chinese Cereals and Oils Association》 2011-11
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Study on Chemical Components of Blackberry Seed Oil and its Antioxidant Activity

Zhang Dongsheng1 Chen Liang2 Xin Xiulan3 Li Bo3 (Planning and Design Institute of Forest Products Industry1,Beijing 100010)(College of Life Science and Technology,Beijing University of Chemical Technology2,Beijing 100029)(Beijing Electronic Science and Technology Vocational College3,Beijing 100029)  
In this paper,ultrasonic extraction was applied to extract oil from blackberry seeds,and then the chemical components of the oil was analyzed by GC/MS.Its antioxidant activity was assessed by the DPPH radical scavenging assay.The results showed that in blackberry seed oil,unsaturated fatty acids occupied 68.48 % of the total fatty acids and the antioxidant activity of 1mL blackberry seed oil corresponded to 2.092 mg ascorbic acid.It revealed that the oil had considerable effect on scavenging DPPH free radical.
【Fund】: 科研基地—生物技术在制药和农产品加工中的应用平台建设(PXM2010_014306_109857);; 北京市属高等学校人才强教深化计划(PHR201007241);; 国家林业局林业产业化项目(2130221)
【CateGory Index】: R284.1;R285
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