| Summary: | 采用不同温度、时间红外预热处理紫苏籽，探讨其对压榨紫苏籽油品质（包括理化指标、脂肪酸组成、褐变程度、活性成分含量）、抗氧化活性及氧化稳定性的影响。结果表明：经红外预热处理制备的紫苏籽油理化指标、脂肪酸组成均符合LS/T 3254—2017《紫苏籽油》要求，脂肪酸组成与未经红外预热处理的无显著差异，且180 ℃红外预热处理30 min能够显著提高紫苏籽油多酚和黄酮含量、抗氧化活性及氧化稳定性（P＜0.05）。此外，相关性分析表明紫苏籽油褐变程度、多酚含量、黄酮含量与抗氧化活性、氧化稳定性呈极显著或显著正相关（P<0.01,P＜005）。180 ℃、30 min适宜作为紫苏籽红外预热处理条件，研究结果为紫苏籽油的制备提供了参考依据。
The effects of infrared preheating temperature and time on the quality (including physicochemical indexes, fatty acid composition, brownness, active ingredients content), antioxidant activity and oxidation stability of perilla seed oil were explored. The results showed that physicochemical indexes and fatty acid composition all met the requirements of LS/T 3254—2017 Perilla seed oil, and the fatty acid composition had no significant differences with that of no infrared preheating treatment. The contents of polyphenol and flavonoid, antioxidant activity and oxidation stability were improved significantly at 180 ℃ infrared preheating for 30 min(P<0.05). In addition, the correlation analysis showed that the brownness and the contents of polyphenols and flavonoids were very significantly or significantly positively correlated with antioxidant activity and oxidation stability (P<0.01,P<005). The infrared preheating at 180 ℃ for 30 min was suitable as the preheating condition of perilla seeds. The results provided a reference for the preparation of perilla seed oil.
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