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不同提取方法对酸枣仁油成分与品质的影响
引用本文:陶冶,程铭,焦文佳,夏廉臣,王雪晖,王春维,祝爱侠.不同提取方法对酸枣仁油成分与品质的影响[J].食品工业科技,2018,39(14):165-170,176.
作者姓名:陶冶  程铭  焦文佳  夏廉臣  王雪晖  王春维  祝爱侠
作者单位:武汉轻工大学, 湖北武汉 430023
摘    要:以酸枣仁为主要原料,分别采用亚临界丁烷萃取法、索氏抽提法和超声辅助提取法提取酸枣仁油,研究不同方法下酸枣仁油的得率、脂肪酸组成及主要理化指标;采用Schaal烘箱法对不同方法提取的酸枣仁油的氧化性质进行了对比研究。结果表明:亚临界丁烷萃取法、索氏抽提法和超声辅助提取法提取酸枣仁油的得率分别为26.73%、28.02%、24.45%。气相色谱-质谱分析三种方法提取的酸枣仁油中主要脂肪酸种类基本相同,以油酸、亚油酸为主,其中不饱和脂肪酸含量为亚临界丁烷萃取法(74.12%)>超声提取法(71.46%)>索氏抽提法(69.78%)。亚临界丁烷萃取法获得酸枣仁油中总不饱和脂肪酸含量和品质明显高于其他两种方法。高效液相色谱法对酸枣仁油进行VE含量测定,依次为亚临界丁烷萃取法(202.71 mg/kg油)>索氏抽提法(139.01 mg/kg油)>超声提取法(87.04 mg/kg油)。由三种方法提取的酸枣仁油的自氧化实验可知,过氧化值变化由大到小为亚临界丁烷萃取法、超声提取法、索氏抽提法。总之,3种方法各有特点,相对于其他两种方法,亚临界丁烷萃取法所提油得率更多,品质更高,安全性好,更适宜酸枣仁油的提取。

关 键 词:酸枣仁    亚临界丁烷萃取    脂肪酸    VE    过氧化值
收稿时间:2017-10-30

Effects on Components and Quality of Jujube Kernel Oil Extracted by Different Extraction Methods
TAO Ye,CHENG Ming,JIAO Wen-jia,XIA Lian-chen,WANG Xue-hui,WANG Chun-wei,ZHU Ai-xiao.Effects on Components and Quality of Jujube Kernel Oil Extracted by Different Extraction Methods[J].Science and Technology of Food Industry,2018,39(14):165-170,176.
Authors:TAO Ye  CHENG Ming  JIAO Wen-jia  XIA Lian-chen  WANG Xue-hui  WANG Chun-wei  ZHU Ai-xiao
Affiliation:College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
Abstract:Jujube seed oil was extracted from jujube seed by subcritical butane extraction,soxhlet extraction and ultrasonic assisted extraction,respectively,in order to explore the effects of different extraction methods on oil yield,content of fatty acids and the main physicochemical. Using Schaal oven method to compare the oxidation properties of jujube seed oil by different extraction method. The results showed that the oil yeild of jujube seed oil by subcritical butane extraction,soxhlet extraction and ultrasonic assisted extraction were 26.73%,28.02% and 24.45%. Moreover,these oil samples had nearly identical fatty acid composition as measured by gas chromatography-mass spectrometry,and the main fatty acid were oleic acid and linoleic acid. In addition,the content of unsaturated fatty acid is subcritical butane extraction method(74.12%)>ultrasonic extraction method(71.46%)>soxhlet extraction(69.78%).The total unsaturated fatty acid content and quality in jujube seed oil by subcritical butane extraction is significantly higher than the other two methods. The content of VE was measured in jujube seed oil by high performance liquid chromatography,found that subcritical butane(202.71 mg/kgoil)>soxhlet extraction(139.01 mg/kgoil)>extracted assisted ultrasound(87.04 mg/kgoil). Since the oxidation test extracted by the three methods of jujube seed oil,the order of peroxide value was soxhlet extraction>ultrasonic extraction>subcritical butane extraction. In conclusion,each method had its own characteristics for extraction of jujube seed oil,subcritical butane extraction had advantages with more oil yield and quality in jujube seed oil and high safety than other two methods,and therefore it would be more suitable for the extraction of jujube seed oil.
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