不同制油工艺对酸木瓜籽油成分及氧化稳定性的影响

Effects of different oil preparation processes on the compositions and oxidation stabilities of Chaenomeles speciosa (sweet) Nakai. seed oil

中文关键词:  酸木瓜籽油  制油工艺  脂肪酸  挥发性成分  氧化稳定性

英文关键词:Chaenomeles speciosa (sweet) Nakai. seed oil  oil preparation process  fatty acids  volatile components  oxidation stability

中文摘要:

      目的 研究低温压榨、高温压榨和超声波辅助溶剂提取3种不同制油工艺对酸木瓜籽油提取率、成分及氧化稳定性的影响。方法 利用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对木瓜籽油脂肪酸组成和挥发性成分进行分析; 采用schaal烘箱法加速氧化, 以酸价和过氧化值为指标对木瓜籽油氧化稳定性进行评估。结果 超声波辅助溶剂提取法出油率最高, 其中不同溶剂提取以二氯甲烷最佳, 出油率达44.21%; 不同制油工艺对酸木瓜籽油脂肪酸组成影响很小, 共鉴定出7种脂肪酸, 相对含量最高的是油酸, 其次是亚油酸、棕榈酸、硬脂酸, 其中不饱和脂肪酸占比可达80.35%; 在酸木瓜籽油中鉴定出47种挥发物, 以烷烃类为主, 溶剂法与压榨法制取的木瓜籽油挥发物组成差异较大, 其中以2,4-二叔丁基苯酚和反式角鲨烯为首, 溶剂法制得的油中2,4-二叔丁基苯酚占比为23.94%, 反式角鲨烯占比为4.14%, 而由低/高温榨取法制得的油中2,4-二叔丁基苯酚占比分别为3.20%和2.77%, 反式角鲨烯占比分别为29.15%和23.38%; 低温压榨制油清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基效果最好; 超声波辅助溶剂制油在烘箱实验中酸价和过氧化值变化最小, 氧化稳定性最好。结论 从食用和皮肤外用等角度看, 低温压榨法安全性较高且能最大程度地保留酸木瓜籽油的营养成分, 若从其他利用角度来看, 超声波辅助溶剂提取法出油率最高且氧化稳定性最好, 通过对比不同提取方法对酸木瓜籽油成分及氧化稳定性的影响, 以期为酸木瓜籽油的开发及利用提供理论参考。

英文摘要:

      Objective To study the effects of 3 kinds of different oil preparation processes, namely low temperature pressing, high temperature pressing and ultrasonic assisted solvent extraction, on the extraction rates, compositions and oxidation stabilities of Chaenomeles speciosa (sweet) Nakai. seed oil. Methods The fatty acid composition and volatile components of oil were analyzed by gas chromatography-mass spectrometry (GC-MS); schaal oven method was used to accelerate oxidation, and the oxidation stability of oil was evaluated with acid value and peroxide value as indicators. Results The ultrasonic assisted solvent extraction had the highest oil yield, among which dichloromethane was the best solvent for extraction, and the oil yield was 44.21%; different oil making processes had little effect on the fatty acid composition of oil. A total of 7 fatty acids were identified. The highest relative content was oleic acid, followed by linoleic acid, palmitic acid and stearic acid, of which the proportion of unsaturated fatty acids could reach 80.35%; the 47 kinds of volatile substances were identified in the oil, mainly alkanes. The compositions of volatile substances in Chaenomeles speciosa (sweet) Nakai. seed oil produced by solvent method and pressing method were quite different, among which 2,4-di-tert-butylphenol and trans-squalene were the first. The proportion of 2,4-di-tert-butylphenol and trans-squalene in the oil produced by solvent method were 23.94% and 4.14%, respectively and the proportions of 2,4-di-tert-butylphenol in the oil produced by low/high temperature pressing method was 3.20% and 2.77%, respectively, the proportions of trans-squalene were 29.15% and 23.38%, respectively; the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging effect of low temperature press oil was the best; in oven experiment of ultrasonic-assisted solvent oil production, the changes of acid value and peroxide value were the smallest, and the oxidation stability was the best. Conclusion From the point of view of food and skin external use, the low-temperature pressing method is safe and can retain the nutrients of Chaenomeles speciosa (sweet) Nakai. seed oil to the greatest extent; from the perspective of other utilization, ultrasonic assisted solvent extraction has the highest oil yield and the best oxidation stability, the effects of different extraction methods on the composition and oxidation stability of Chaenomeles speciosa (sweet) Nakai. seed oil are compared in order to provide a theoretical reference for the development and utilization of Chaenomeles speciosa (sweet) Nakai. seed oil.