摘要
为充分利用新西兰葡萄籽油及粕中所含有的原花青素,以新西兰葡萄籽为原料,采用索氏抽提法、超临界CO_2萃取2种方法提取葡萄籽油。分别从油脂的提取率、油品的理化性质、脂肪酸组成、含量及剩余粕原花青素含量等方面对2种提取方法进行比较。结果表明,不同的提取方法会对葡萄籽油的提取率、理化性质、脂肪酸组成、含量及剩余粕中原花青素均有不同程度的影响。索氏抽提法的油脂提取率显著高于超临界CO_2萃取法。从油脂的物理性质上看,2种工艺提取的葡萄籽油的透明度、气味、折光指数、相对密度、水分及挥发物含量、不溶性杂质等物理指标差异不显著;化学指标显示,超临界萃取葡萄籽油的碘值、皂化值、酸值、过氧化物值均优于索氏提取法;脂肪酸组成上,超临界CO_2萃取的葡萄籽油中不饱和脂肪酸含量高于索氏提取的油,尤其是亚油酸含量高达73.58%;超临界CO_2萃取后葡萄粕中原花青素含量高于索氏抽提处理后的葡萄籽,达到61.70 g/kg。因此,超临界CO_2萃取法比索氏抽提法更适合葡萄籽油的提取,同时表明超临界CO_2萃取油脂后的葡萄籽渣中含有的原花青素更高,这为超临界CO_2萃取葡萄籽油及其粕中原花青素的提取和高品质保健食品的开发提供了一定的理论依据。
To take full advantage of the New Zealand grape seed oil and the proanthocyanidin contained in grape seed residue, we have New Zealand grape seed as the material and take two ways, Soxhletextraction and supercritical CO_2 extraction, to extract the oil in the grape seed. The comparison of the two extraction methods depends on the extraction rate, physical and chemical properties of the oil quality, fatty acid composition and the content, content of proanthocyanidins in the residue and so on etc. The results showed two methods had different effects on the extraction rate, physical and chemical properties of the oil quality, fatty acid composition and the content, content of proanthocyanidins in the residue in different degree. The extraction rate of grape seed oil by Soxhlet extraction was significantly higher than supercritical CO_2 method. However, there were no obvious differences in physical properties, such as transparency, smell, refractive index, relative density, moisture, volatile content, insoluble impurities of the oil between two extraction methods; Chemical properties showed the iodine value, saponification value, acid and peroxide value of oil extracted by the supercritical CO_2 were superior to Soxhlet extraction. In the fatty acid composition,the relative content of unsaturated fatty acids extracted by supercritical CO_2 was much higher than those extracted by Soxhlet extraction, especially the linoleic acid whose relative content was as much as 73.58%, the content of proanthocyanidins in the residue extracted by the supercritical CO_2 were higher than Soxhlet extraction which was up to 61.70 g/kg. Therefore, we believed the supercritical CO_2 extraction was more suitable than Soxhlet extraction for better quality of grape seed oil, and it indicates that the residue extracted by the supercritical CO_2 has more proanthocyanidins than Soxhlet extraction at the same time, this has provided some theoretical foundation for extracting grape seed oil in supercritical CO_2 extraction, the extraction of proanthocyanidins in the residue and the development for high-quality healthy food.
出处
《食品科技》
CAS
北大核心
2017年第2期221-226,共6页
Food Science and Technology
基金
国家自然科学基金项目(31501500)
关键词
葡萄籽油
索氏抽提
超临界CO2萃取
理化指标
脂肪酸
原花青素
grape seed oil
Soxhlet extraction
supercritical carbon dioxide extraction（SCF-CO2）
physcial and chemical indices
fatty acid
proanthocyanidin
