摘要
为提高萧县酿酒葡萄残渣的利用率,采用索氏提取法,以石油醚为溶剂,从酿酒葡萄残渣中提取植物油,利用气相色谱-质谱联用探究植物油中脂肪酸组成及含量。以酸价和过氧化值为依据,探究温度、水分、氧气、金属离子、抗氧化剂对植物油氧化稳定性的影响。结果表明,石油醚对酿酒葡萄残渣中植物油的提取率为(22.01±0.78)%,其中含有21种脂肪酸,包括三种必需脂肪酸:亚油酸(42.67%)、α-亚麻酸(7.11%)、花生四烯酸(0.10%),不饱和脂肪酸总量高于饱和脂肪酸。温度、水分、氧气、金属离子均会在一定程度上影响酿酒葡萄残渣中植物油的氧化稳定性,而加入一定量的抗氧化剂可抑制其氧化酸败,其中没食子酸丙酯的效果最好。
In order to improve the utilization rate of wine grape residue in Xiaoxian, in our experiment, soxhlet extraction method was used for extracting the oil from wine grape residue, which took petroleum ether as the extractant. The fatty acid composition and content in oil was implemented using gas chromatography-mass spectrometry. By considering acid value and peroxide value as index, the influence of temperature, moisture, oxygen, metal ions, antioxidants in oil oxidation stability was investigated. The results indicated that the extraction rate of oil in wine grape residue extracted by petroleum ether was(22.01±0.78)%. The oil contained 21 kinds of fatty acid which included three essential fatty acids. Among them, the content of linoleic acid was 42.67%,α-linolenic acid was 7.11%, and arachidonic acid was 0.10%. The total amount of unsaturated fatty acids was higher than saturated fatty acids. Temperature, moisture, oxygen, and metal ions affected on the oxidative stability of oil in wine residues to a certain extent, and added a certain amount of antioxidants could inhibit its oxidative rancidity, and propyl gallate showed the best effect.
作者
王晴
王雅婷
钱玉梅
李红侠
翟科峰
曹稳根
Wang Qing;Wang Yating;Qian Yumei;Li Hongxia;Zhai Kefeng;Cao Wengerd(Suzhou University,Suzhou 234000,China;Suzhou Engineering and Technological Research Center of Natural Medicine and Functional Food,Suzhou 234000,China)
出处
《廊坊师范学院学报（自然科学版）》
2022年第1期55-59,共5页
Journal of Langfang Normal University(Natural Science Edition)
基金
宿州学院科研平台项目(2020ykf21)。
关键词
酿酒葡萄残渣
植物油
脂肪酸
酸价
过氧化值
winegrape residues
vegetable oil
fatty acid
acid value
peroxide value
