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目的:考察灵芝孢子油加速试验后的质量变化。方法:以酸值、过氧化值、总三萜及甘油三油酸酯含量为评价指标,考察灵芝孢子油加速0,1,2,3,6个月后的质量变化。采用HPLC测定甘油三油酸酯含量,Kromasil-C18色谱柱(4.6 mm×200 mm,5μm),流动相乙腈-异丙醇(53∶47),流速0.5 mL·min-1,蒸发光散射检测器检测,柱温30℃。结果:与0月相比,灵芝孢子油加速6个月后,酸值呈上升趋势,上升幅度32.11%~39.27%;过氧化值呈下降趋势,下降幅度41.17%~46.67%;总三萜含量呈下降趋势,下降幅度6.72%~8.13%;甘油三油酸酯含量呈下降趋势,下降幅度3.78%~4.54%;酸值与过氧化值均符合食用植物油的卫生标准。结论:灵芝孢子油加速6个月质量较稳定。
Objective: To investigate the quality change of Ganoderma spore oil after accelerated test. Methods: The acid value, peroxide value, total triterpene and glycerol trioleate content were evaluated to evaluate the quality change of Ganoderma spore oil after 0, 1, 2, 3, 6 months. The content of glycerol trioleate was determined by HPLC. The mobile phase consisted of acetonitrile-isopropanol (53:47) with a flow rate of 0.5 mL · min-1 on a Kromasil-C18 column (4.6 mm × 200 mm, 5 μm) Detection, column temperature 30 ℃. Results: Compared with 0 month, the spore oil of Ganoderma lucidum spores increased 6 months later, and the acid value increased by 32.11% -39.27%; the peroxide value decreased by 41.17% -46.67%; the total triterpene content Decreased by 6.72% ~ 8.13%. The content of glycerol trioleate decreased by 3.78% ~ 4.54%. The acid value and peroxide value all met the hygienic standards of edible vegetable oil. Conclusion: The quality of Ganoderma lucidum spore oil is more stable in 6 months.