奇亚籽油的健康功效

奇亚籽是一种我国批准的新食品原料,因其含有极为丰富的多不饱和脂肪酸而受到保健食品市场的关注。奇亚籽油是以奇亚籽为原料开发的油脂产品,在全球各个国家均有生产和销售。现有研究证明,奇亚籽油具有预防心脑血管疾病、改善糖尿病、抑制肥胖等保健功效,是一种值得深入开发的油脂产品。对奇亚籽的种植及营养进行概述,主要从脂肪酸角度讨论了奇亚籽油的健康功效及原理与机制,旨在为以后关于奇亚籽油的研究提供方向及指导。     

奇亚籽油提取工艺优化及降血脂功能研究

运用单因素试验和响应面试验对超声波辅助石油醚提取奇亚籽油的最佳工艺进行优化。以液固比、超声功率、超声时间为单因素条件,以奇亚籽油得率为评价指标,确定各个因素的最佳水平,同时对奇亚籽油的降血脂功能进行研究。结果表明,奇亚籽油提取的最佳工艺条件为液固比15︰1 (mL/g)、超声时间64 min、超声功率320W。在此条件下,奇亚籽油得率为30.12%±0.19%。经体内降血脂动物试验可知,奇亚籽油能有效抑制高脂血症小鼠的TC、TG、LDL-C含量,升高HDL-C含量,表明奇亚籽油具有一定降血脂功能。该研究为奇亚籽油作用机理的深入研究奠定基础。     

英国就奇亚籽油作为新型食品配料征求意见

据英国食品标准局消息,6月19日英国食品标准局就一家公司申请将奇亚籽油(chia oil)作为新型食品配料销售征求意见,并制定了奇亚籽油在蔬菜油中的最大使用量及食品补充剂的推荐每日摄入量。奇亚籽油来源于芡欧鼠尾草,其中含有丰富的多不饱和脂肪酸(α-亚麻酸和亚油酸)。本次征求意见截止2013年7月1日。     

奇亚籽油的品质特性及提取工艺研究进展

奇亚籽油富含不饱和脂肪酸,其中α-亚麻酸含量达60%以上,是ω-3脂肪酸的天然来源,对预防与饮食相关的慢性疾病具有重要意义。奇亚籽油中的抗氧化活性成分丰富,涵盖生育酚、植物甾醇、角鲨烯及多酚等。综述了近年来国内外有关奇亚籽油的脂肪酸组成、理化性质、提取工艺、氧化稳定性等领域的研究报道,并对奇亚籽油今后研究方向和重点进行了展望。     

奇亚籽油的提取工艺、生物活性及开发前景的研究进展

奇亚籽油含有丰富的不饱和脂肪酸,其中含有60%以上的α-亚麻酸,是一种良好的不饱和脂肪酸,具有抗氧化、降血脂、抗肿瘤与促凋亡、免疫刺激以及增强骨骼等生物活性。此外,奇亚籽油中有甾醇、生育酚、角鲨烯、多酚等多种有效成分,被认为是一种天然抗氧化剂。本文从奇亚籽油的提取工艺、生物活性等方面总结近年来国内外关于奇亚籽油的研究进展,展望奇亚籽油未来的开发前景,为其油料的进一步开发和应用提供依据。     

超临界CO_2萃取奇亚籽油工艺优化及抗氧化活性的研究

为高效地提取奇亚籽油,采用单因素及正交实验优化超临界CO_2萃取奇亚籽油最佳工艺条件,考察物料粒度、萃取压力、萃取温度以及萃取时间4个因素对奇亚籽油萃取率的影响,并对奇亚籽油进行抗氧化活性的测定。结果表明:超临界CO_2萃取奇亚籽油最佳工艺条件为物料粒度60目、萃取压力25 MPa、萃取温度50℃、萃取时间2.5 h,奇亚籽油萃取率为85.50%。奇亚籽油中富含不饱和脂肪酸,占总脂肪酸的88.22%,其中亚麻酸高达69.86%。抗氧化实验表明,奇亚籽油对DPPH自由基和ABTS~+自由基具有较强的清除作用,对超氧阴离子自由基也显示出一定清除效果。     

奇亚籽油储藏稳定性研究及货架期预测

为研究奇亚籽油储藏稳定性,以液压法制备的奇亚籽油为原料,探讨储藏温度、氧气和光照条件对奇亚籽油过氧化值、酸价、K₂₃₂、K₂₆₈和TBA的影响,并应用一级动力学模型结合Arrhenius方程建立过氧化值、酸价两个氧化指标随储藏温度、储藏时间变化的货架期预测模型,预测奇亚籽油货架期。结果表明：奇亚籽油的氧化稳定性受光照、氧气和温度的影响,在避光、密封、低温的储藏条件下能有效降低过氧化值、酸价等的增长速率,延长储藏时间;通过模型推算得出密封、避光条件下奇亚籽油在25℃条件下的货架期为94 d。     

高能电子束辐照对奇亚籽发芽率及奇亚籽毛油品质的影响

奇亚籽繁殖力超强,引入我国易形成优势种群,破坏生态系统,因此考虑对奇亚籽进行灭活后引入。探究利用辐照技术使奇亚籽丧失活力,并研究辐照对奇亚籽毛油品质的影响。结果表明:辐照处理可延缓奇亚籽开始萌发的时间,并使其发芽率降低,随着辐照剂量的增大,10 k Gy处理时奇亚籽发芽率为0;10 k Gy辐照处理与不经辐照处理的奇亚籽毛油相比,酸值显著升高(P0.05)(但仍符合亚麻籽油的一级标准),过氧化值、脂肪酸组成差异不显著(P0.05);辐照处理后奇亚籽毛油的品质高,符合亚麻籽油的一级标准。     

不同压榨温度下奇亚籽油气味组分的电子鼻分析

以奇亚籽为原料,采用压榨法制取奇亚籽油,考察不同的压榨温度（60~120 ℃）对奇亚籽出油率和奇亚籽油酸值的影响,利用电子鼻对奇亚籽油气味组分进行分析。结果表明：高温对奇亚籽出油率和奇亚籽油酸值有一定程度影响;主成分分析表明,第1主成分和第2主成分总体贡献率为99.91%,可以区分60 ℃、70~100 ℃和110~120 ℃下压榨的奇亚籽油;传感器贡献率分析表明,奇亚籽油的气味组分主要有无机硫化物、甲烷等短链烷烃、氮氧化合物、芳香成分、苯类等,70~100 ℃范围内的油样与60 ℃条件下油样对W2S传感器有不同响应,110~120 ℃范围内的油样与 60 ℃ 条件下油样对W2S和W2W传感器有不同响应;线性判别分析结果表明,80 ℃与90 ℃油样、110 ℃与120 ℃油样气味组分具有一定相似性,与其他压榨温度下油样的气味组分差异度较大。利用电子鼻可以将60 ℃与其他压榨温度下的奇亚籽油进行区分。     

微波预处理对奇亚籽出油率及油脂品质的影响

采用微波技术对奇亚籽进行预处理后低温压榨制油,测定奇亚籽油理化指标、营养及抗氧化指标,探讨微波预处理条件对奇亚籽出油率以及奇亚籽油品质的影响。结果表明：原料的水分含量、微波时间、微波功率对奇亚籽出油率和奇亚籽油的理化指标、黄酮含量、多酚含量及DPPH·和O-2·清除能力均有一定的影响,对奇亚籽油脂肪酸相对含量影响较小。经单因素实验和正交实验得出：微波预处理奇亚籽的适宜工艺条件为奇亚籽水分含量12%、微波时间3 min、微波功率600 W,在该条件下奇亚籽出油率可达到21.05%,奇亚籽油酸价（KOH）0.52 mg/g、过氧化值0.44 mmol/kg、黄酮含量318.25 mg/kg、多酚含量28.00 mg/kg,DPPH·和O-2·清除率分别为2479%和26.84%。     

一种新型油料作物——奇亚籽北大核心CSCD

为了更好地开发、利用奇亚籽资源,主要从奇亚籽的生物学性状、物候学特性及生长习性、种植分布及育种情况、营养成分、奇亚籽油的脂肪酸组成及活性物质,以及其在食品、保健品和化妆品行业中的应用研究进展进行综述。奇亚籽具有丰富的营养成分及富含不饱和脂肪酸的特性,作为一种新型食品原料和新型油料作物,其在食品、保健品等行业具有广阔的发展前景。     

Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers

In this study, the quality of spiral cold press chia seed oil was evaluated and four types of O/W chia seed oil nanoemlusion systems were prepared, including chia seed oil nanoemulsion stabilized with Tween 80 and Span 80 by spontaneous emulsification and microfluidization, sodium caseinate by microfluidization, and sucrose monopalmitate by microfluidization. All these optimized samples exhibited good storage stability for at least two weeks when stored at 4 °C or ambient temperature. The nanoemulsion stabilized with sodium caseinate was labeling friendly, and enough energy‐input facilitated the achievement of small particle size around 160 nm. The chia seed oil nanoemulsion fabricated with sucrose monopalmitate could get best transparency with smallest droplet diameter (around 47 nm). Chia seed oil nanoemulsion stabilized with Tween 80 and Span 80, as one model case diluted 500× into water system, had constant transparency after fortnight's storage.

Practical applications

Consumers are increasingly aware of nutrition as well as sensory properties of food products. Chia seed oil is a good source of n‐3 polyunsaturated fatty acids, yet difficult to be added directly into water‐based liquid food or beverages. The information given in this work might be useful for designing O/W chia seed oil nanoemulsion delivery system, facilitating the further application of chia seed oil in beverages and functional food industry which required only slightly turbid or even transparent appearance.     

Omega‐3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia,Fish Oil,and Flaxseed

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega‐3 fatty acid composition and sensory properties of hens’ eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega‐3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega‐3 fatty acids in feed influence the level of yolk omega‐3 fatty acids in egg yolk. Inclusion of chia into the hens’ diet significantly increased the concentration of yolk omega‐3 fatty acid without significant change in sensory properties.     

提取工艺对辣椒籽油品质及香气成分的影响

为选择较优辣椒籽油制备工艺,以氧化值、酸价、色泽、脂肪酸组成、挥发性物质等为指标,比较酶解-乙醇辅助法和乙醇常温浸提法2种制备工艺对辣椒籽油的品质及香气成分的影响。结果表明:酶解-乙醇辅助法和常温浸提法2种制备工艺所得辣椒籽油均呈橙黄色,酸价值≤4.0 mg/g,过氧化值≤12meq/kg;辣椒籽油中辣椒素含量分别为1.46,0.54mg/g。制备工艺对脂肪酸组成影响不显著(P0.05),对含量影响显著(P0.05);辣椒籽油饱和脂肪酸含量分别为14.89%和16.3%,多不饱和脂肪酸分别为69.8%和70.87%。可见辣椒籽油中多不饱和脂肪酸含量丰富,酶解-乙醇辅助法工艺能够显著降低饱和脂肪酸含量。酶解-乙醇辅助法中鉴定出挥发性物质56种,多于常温浸提法的52种和市售辣椒油的42种。可见,酶解-乙醇辅助法相对常温浸提法而言,有助于辣椒油品质的提升。     

余甘子核仁油的体外抗氧化活性及其作用机理

本研究旨在研究余甘子核仁油的体外抗氧化作用,并探索多不饱串联和脂肪酸的抗氧化机理。以1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazl,DPPH)自由基与2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐自由基(2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphoate)radical,ABTS+·)为实验对象,通过余甘子核仁油对2种自由基的清除作用,评估其体外抗氧化能力。结果表明:余甘子核仁油对DPPH自由基清除作用的半抑制浓度(half maximal inhibitory concentration,IC50)为5.08 mg/m L,最大清除率为95.91%;对ABTS+·清除作用的IC50为9.84 mg/m L,最大清除率为98.58%。α-亚麻酸的清除自由基实验表明,余甘子核仁油中起抗氧化作用的主要物质为α-亚麻酸等多不饱和脂肪酸。通过抗氧化前后混合脂肪酸的紫外光谱扫描、红外光谱吸收,检测到了氧化后混合脂肪酸中共轭脂肪酸和羟基脂肪酸的生成,并在DPPH自由基过量条件下,利用气相色谱-质谱联用仪检测到了单羟基脂肪酸的存在,从而证明多不饱和脂肪酸清除自由基反应机理基至少包括多不饱和脂肪酸的共轭化、单分子加成、碳碳双键α-H氧化及环氧化。     

奇亚籽营养成分分析及其饮料工艺优化

为开发奇亚籽的营养价值,对黑、白两种奇亚籽的营养成分进行测定,并将其应用在饮料中。采用国标的方法测定基本营养成分,利用氨基酸自动分析仪、气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometer,GC-MS)分别测定氨基酸及脂肪酸含量,通过单因素实验和响应面试验优化奇亚籽柠檬汁饮料工艺配方。结果表明:黑、白奇亚籽粗蛋白质、粗脂肪、膳食纤维含量分别为16.40%、28.32%、34.67%和29.10%、30.48%、26.65%;二者水分和灰分含量均低于10%。共检出16种氨基酸,黑、白奇亚籽中必需氨基酸含量分别为7.37和7.77 g/100 g,占氨基酸总量的32.92%、38.39%。以氨基酸评分、化学评分为标准,第一限制性氨基酸均为蛋氨酸+半胱氨酸。黑、白奇亚籽中多不饱和脂肪酸分别占脂肪酸总量的82.82%和84.89%,其中omega-3占63.18%~68.37%,具有较高的食用价值。饮料最佳工艺配方:浓缩柠檬汁添加量10%、麦芽糖醇添加量14%、结冷胶添加量0.15%、奇亚籽添加量3%和甜蜜素添加量0.02%。在此条件下,饮料感官评分为(88.5±0.71)分,可制得口感好、色泽明亮、体系稳定均一的奇亚籽柠檬汁饮料。综合分析奇亚籽作为一种新食品原料,其营养价值丰富,并通过优化饮料制作工艺,为其在饮料深加工领域提供理论依据。     

不同产地文冠果籽特性及其籽油理化指标差异分析

目的 研究不同产地文冠果种子特性及籽油的脂肪酸组成。方法 从全国11个省(区)收集21份文冠果材料, 对其形态特征和种仁含油率等指标进行测定, 进一步采用CO2超临界萃取技术提取文冠果籽油, 利用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)检测其脂肪酸组成及相对含量。结果 不同产地文冠果种子的横径和纵径差异不大, 但千粒重、种仁重和种仁出油率有显著差异。其中, 山东省临沂市所产的文冠果种仁含油量为最高, 达50.49%。文冠果籽油中共检测出棕榈酸、亚油酸、油酸、硬脂酸、二十碳一烯酸、芥酸和神经酸等7种脂肪酸。不同产地籽油中单不饱和脂肪酸含量在35.06%~55.96%之间, 多不饱和脂肪酸在32.60%~64.64%之间, 不饱和脂肪酸含量差异显著。结论 文冠果籽油中不饱和脂肪酸含量较高, 还含有少见的功能性神经酸, 是营养价值很高的一种木本油料作物。综合分析种子形态和脂肪酸组成, 发现内蒙古赤峰和山东临沂地区的文冠果种子千粒重、种仁出油率和不饱和脂肪酸含量高于其他地区, 品质较优。     

Enrichment of ω‐3 fatty acids in flax seed oil by alkaline lipase of Aspergillus fumigatus MTCC 9657

Flax seed oil obtained from the seeds of flax plant (Linum usitatissimum, L.) is an unexploited source which contains ω‐3 and ω‐6 fatty acids. Flax seed oil is hydrolysed with a novel alkaline lipase from Aspergillus fumigatus MTCC 9657 for the removal of unwanted fatty acids and enrichment of ω‐3 fatty acids. An appropriate balance of ω‐3 and ω‐6 polyunsaturated fatty acids and enzymatic enrichment of polyunsaturated fatty acids in diet promote nutrition and health. Fatty acid composition shows that flax seed oil contains about 26.80%, 13.5% and 25.45% of ω‐3 and ω‐6 fatty acids in triglyceride (TG), diglyceride (DG) and monoglyceride (MG), respectively. After 8 h of hydrolysis, ω‐3 content was increased to 39% in TG, showing that unwanted saturated fatty acids are removed. ω‐6 content of triglycerides in flax seed oil also showed 54.76% increase after 8 h of hydrolysis. An enzymatic method of hydrolysis by fungal lipase was developed by this study and achieved to concentrate the essential fatty acids linoleic acid (LA) and α‐linoleic acids (ALA).     

Chia Seed as a Source of Oil, Polysaccharide, and Protein

Chia seed, Salvia polystachya, was analyzed as a source of oil, polysaccharide, and protein for possible use by the food industry. Seeds were found to contain 30% oil of which more than 90% was composed of triglycerides. The fatty acid composition of the oil was found to consist mostly of C16:0, C18:0, C18:2 and C18:3. The protein content of chia seed was found to be 23.4%. A very viscous polysaccharide was isolated from the seeds. Acid hydrolysis followed by gas liquid chromatographic analysis demonstrated that xylose and arabinose were the major constituents of the polysaccharide. Seeds were found to contain niacin, riboflavin, and thiamin at a concentration of 83, 2 and 14 μg/g seed, respectively. Spectrochemical analysis showed the presence of eleven elements with calcium, potassium, and phosphorus being the most prominent. The percentage of unsaturated fatty acids, the concentration of protein and the viscosity of the polysaccharide in chia seeds would indicate that further research should be conducted to investigate possible food uses for these seeds.