不同方法制备的美藤果油品质研究

对美藤果成分进行了分析,并对乙醚萃取、超临界CO_2萃取以及压榨制备的美藤果油的品质进行研究。结果表明:美藤果全籽粗脂肪含量为32.88%,美藤果仁粗脂肪含量为51.86%,美藤果仁中粗蛋白质含量为23.23%;3种方法制备的美藤果油皂化值、碘值以及脂肪酸组成和含量并无明显的差异,均含有较高的不饱和脂肪酸(92%),且以亚麻酸和亚油酸为主;美藤果油中生育酚主要为γ-生育酚和δ-生育酚;超临界CO_2萃取和乙醚萃取的美藤果油中甾醇和生育酚含量稍高于压榨美藤果油,其中超临界CO_2萃取的美藤果油中生育酚含量较高,乙醚萃取的美藤果油中游离态甾醇和酯态甾醇含量较高。

Quality of Sacha inchi oil prepared by different methods

The Sacha inchi component was analyzed. The qualities of Sacha inchi oil prepared by ether extraction method, supercritical CO₂ extraction method and pressing method were studied. The results showed that the crude fat contents of Sacha inchi and Sacha inchi kernel were 32.88% and 51.86% respectively, and the crude protein content in Sacha inchi kernel was 23.23%. There was no significant difference in iodine value, saponification value and fatty acid composition and content of Sacha inchi oils prepared by the three methods, the contents of unsaturated fatty acids were above 92%, and linoleic acid and linolenic acid were the main components. - Tocopherol and -tocopherol were the main tocopherol in Sacha inchi oil. The contents of tocopherol and sterol in Sacha inchi oils extracted by ether and supercritical CO₂ were higher than those in pressed oil, in which the tocopherol content in Sacha inchi oil extracted by supercritical CO₂ was higher, and the contents of free sterol and sterol ester in Sacha inchi oil extrected by ether were higher.