摘要
本文旨在研究不同提取方法(水剂法、压榨法、溶剂法)对澳洲坚果油主要理化性质、活性成分、脂肪酸组成和红外光谱的影响,并采用DPPH自由基清除能力和氧化稳定性来综合评价澳洲坚果油的抗氧化活性。结果表明:三种提取方法得到的澳洲坚果油的理化性质(过氧化值、酸价、皂化值、碘值等)均符合国家食用油标准;与溶剂法和水剂法相比,压榨法得到的澳洲坚果油表现出较好的产品特性,其总酚酸含量((41.82±0.73)mg/100 g)、不饱和脂肪酸含量(83.67%)最高,且其氧化诱导时间((13.87±0.37)h)最长,清除DPPH自由基能力(46.70%)最强。红外谱图显示不同提取方法得到的澳洲坚果油均具有坚果油的特征吸收,且提取方法对其分子结构没有影响;通过分析不同提取方法得到的澳洲坚果油的品质,可为提取高品质澳洲坚果油奠定理论基础,同时也为澳洲坚果油的工业化生产提供了参考依据。
Kernel oil was extracted by different extraction methods from dried macadamia nut （aqueous extraction, solvent extraction, compression process）. Firstly, the basic physicochemical properties were analyzed. And then, physicochemieal properties, active components, fatty acid composition and the infrared characteristics of macadamia nut oil with different extraction methods were analyzed.To evaluate the oxidation induction time and free radical scavenging capacity, the antioxidant capacity of macadamia nut oil with different extraction methods was determined. The resuhs showed that the basic physicoehemieal properties（ peroxide value, acid value, saponification value, iodine value）of the oil extracted by the three methods all conformed to the national edible oil standard, and compression process was found to be the best process for extracting oil with a favorable quality characteristics compared to aqueous extraction and solvent extraction. Higher total phenolic acid content （ （41.82 ~ 0.73 ） mg/100 g）, unsaturated fatty acid content （83.67%） and oxidation induction time （ （ 13.87 ~ 0.37） h）were obtained with compression process, also the DPPH scavenging capacities（46.70% ）of this group was the highest.The infrared spectrum showed that the macadamia nut oil from different extraction methods had the characteristic absorption of the nut oil, extraction method had no effect on its molecular strncture.The quality analysis of macadamia nut oils extracted by different methods could lay a theoretical foundation for the extraction of high quality maeadamia nut oil, as well as provide a reference for the industrial production of macadamia nut oil.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第15期1-5,10,共6页
Science and Technology of Food Industry
基金
中央级公益性科研院所基本科研业务费专项资金项目(1630062016007)
中国热带农业科学院基本科研业务费专项资金(1630062017018)
南昌大学食品科学与技术国家重点实验室开放基金课题(SKLF-KF-201604)
关键词
澳洲坚果油
提取方法
化学成分
抗氧化
maeadamia nut oil
extraction methods
chemical composition
antioxidant
