提取方法对澳洲坚果油的化学成分及其抗氧化活性影响研究

帅希祥; 杜丽清; 张明; 涂行浩

doi:10.13386/j.issn1002-0306.2017.15.001

提取方法对澳洲坚果油的化学成分及其抗氧化活性影响研究

中国热带农业科学院南亚热带作物研究所

基金项目:

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)；

详细信息

作者简介:
帅希祥 (1989-) , 男, 硕士, 研究实习员, 研究方向:农副产品精深加工, E-mail:shuaixixiang1989@163.com。;

杜丽清 (1976-) , 男, 硕士, 副研究员, 研究方向:休闲农产品加工, E-mail:duliqing927618@163.com。;

中图分类号: TS221
计量
- 文章访问数: 278
- HTML全文浏览量: 49
- PDF下载量: 290
出版历程
- 收稿日期: 2017-03-07

Study on the antioxidant activities and compositions of macadamia nuts oil from different extraction methods

South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences

摘要

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。
- 澳洲坚果油 /
- 提取方法 /
- 化学成分 /
- 抗氧化
Abstract: 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, physicochemical 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 results showed that the basic physicochemical 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 structure.The quality analysis of macadamia nut oils extracted by different methods could lay a theoretical foundation for the extraction of high quality macadamia nut oil, as well as provide a reference for the industrial production of macadamia nut oil.
- macadamia nut oil /
- extraction methods /
- chemical composition /
- antioxidant

HTML全文

参考文献(31)

[1]	范方宇, 阚欢, 刘建琴, 等.澳洲坚果蛋白酶解工艺及抗氧化性研究[J].食品科技, 2011, 36 (12) :230-233.
[2]	Duxbur Y D.Lipid scientists shake healthy macadamia nut tree[J].Food Processing, 1995, 54 (6) :83.
[3]	刁卓超, 杨薇, 李建欢, 等.澳洲坚果热风干燥特性研究[J].食品与机械, 2010, 26 (6) :44-46.
[4]	刘建福, 黄莉.澳洲坚果的营养价值及其开发利用[J].中国食物与营养, 2005 (2) :25-26.
[5]	Venkatachalam M, Sathe S K.Chemical composition of selected edible nut seeds[J].Journal of agricultural and food chemistry, 2006, 54 (13) :4705-4714.
[6]	赵静, 唐君海, 王文林, 等.澳洲坚果营养成分分析[J].农业研究与应用, 2013 (3) :24-25.
[7]	倪秀梅.坚果的营养及其对心血管疾病危险性的保护作用[J].山东食品科技, 2003 (7) :14-16.
[8]	蔡达, 刘红芝, 刘丽, 等.不同工艺制备核桃油品质比较急相关性分析[J].中国油脂, 2014, 39 (3) :80-84.
[9]	黄宗兰, 钟俊桢, 熊洋, 等.水剂法提取澳洲坚果油及其理化特性的研究[J].中国粮油学报, 2015, 30 (11) :86-90.
[10]	范晓波.澳洲坚果油水剂法提取工艺的研究[J].中国油脂, 2016, 41 (6) :15-18.
[11]	许良, 叶丽君, 黄雪松, 等.亚临界丁烷萃取澳洲坚果油工艺及品质研究[J], 中国粮油学报, 2015, 30 (6) :79-83.
[12]	杜丽清, 帅希祥, 涂行浩, 等.水剂法提取澳洲坚果油的化学成分及其抗氧化活性研究[J].食品与机械, 2016, 32 (10) :140-144.
[13]	Silva C F, Mendes M F, Pessoa F L P, et al.Supercritical carbon dioxide extraction of macadamia (Macadamia integrifolia) nut oil:experiments and modeling[J].Brazilian Journal of Chemical Engineering, 2008, 25 (1) :175-181.
[14]	杨辉, 赵曼丽, 范亚苇, 等.不同提取方法所得茶油的品质比较[J].食品工业科技, 2012, 33 (11) :267-269.
[15]	International Olive Council.Determination of the composition and content of sterols by capillary-column gas chromatography[S].IL:English, 2013.
[16]	American Oil Chemists’Society.Official Methods and Recommended Practices of the AOCS[M].IL:Champaign, 2009:8-89.
[17]	American oil chemists’society.official methods and recommended practices of the AOCS[M].IL:Champaign, 1998:15.
[18]	Chen J, Liang R H, Liu W, et al.Degradation of highmethoxyl pectin by dynamic high pressure microfluidization and its mechanism[J].Food Hydrocolloids, 2012, 28 (1) :121-129.
[19]	Lee J M, Lee J H, Chang P S, et al.Development of a method predicting the oxidative stability of edible oils using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) [J].Food Chemistry, 2007, 103 (2) :662-669.
[20]	Liu W, Fu Y J, Zu Y G, et al.Supercritical carbondioxide extraction of seed oil from Opuntia dillenii Haw.and its antioxidant activity[J].Food Chemistry, 2009, 114 (1) :334-339.
[21]	许良.亚临界丁烷萃取澳洲坚果油及脱脂粉多糖的纯化研究[D].广州:暨南大学, 2015.
[22]	Kaijseka A, Dutta P, Savage G.Oxidative stability and lipid composition of macadamia nuts grown in New Zealand[J].Food Chemistry, 2000, 71 (1) :67-70.
[23]	Wall M M.Functional lipid characteristics, oxidative stability, and antioxidant activity of macadamia nut (Macadamia integrifolia) cultivars[J].Food Chemistry, 2010, 121 (4) :1103-1108.
[24]	Quinn L A, Tang H H.Antioxidant properties of phenolic compounds in macadamia nuts[J].JAOCS, 1996, 73 (11) :1585-1588.
[25]	魏长宾, 刘胜辉, 臧小平, 等.澳洲坚果油脂肪酸组成分析[J].中国油脂, 2008, 33 (9) :75-76.
[26]	Albuquerquea M L S, Guides I, Alcantara P, et al.Infrared absorption spectra of Buriti (Mauritia flexuosa L.) oil[J].Vibrational Spectroscopy, 2003, 33:127-131.
[27]	Santos O V, Correa N C F, Carvalho Jr R N, et al.Yield, nutritional quality, and thermal-oxidative stability of Brazil nut oil (Bertolletia excelsa H.B.K) obtained by supercritical extraction[J].Journal of Food Engineering, 2013 (117) :499-504.
[28]	Silverstain R M, Webster F X.Identifica97o espectrométrica de compostos organicos[J].Rio de Janeiro, LTC, 2007, 12:490.
[29]	Reda S Y, Carneiro P B.óleos e gorduras:aplica97es e implica97es[J].Revista Analytica, 2007, 27:60-67.
[30]	Mirallakbari H, Shahidi F.Oxidative stability of tree nut oils[J].J.Agric.Food Chem., 2008, 56:4 751-4 759.
[31]	Pradoa A C P D, Manionb B A, Seetharaman K, et al.Relationship between antioxidant properties and chemical composition of the oil and the shell of pecan nuts[Caryaillinoinensis (Wangenh) C.Koch][J].Industrial Crops and Products, 2013 (45) :64-73.

施引文献(16)

期刊类型引用(13)

1.	易超，李杰，蒋双丰，郑杰. 信阳茶叶研究进展. 广东茶业. 2024(02): 2-8 . 百度学术
2.	刘海波，王恩胜，陈晖，郭浩奇，陈龙. 信阳毛尖茶末营养成分分析及对其对年糕保质期的影响. 粮食与食品工业. 2023(04): 28-31 . 百度学术
3.	叶美芝，伍紫仪，吴金松，钟青萍. 山药皮多糖的分离纯化、结构特征及体外抗氧化活性研究. 食品工业科技. 2023(19): 78-85 . 本站查看
4.	陈龙，陈晖，夏渠程，朱静. 茶末/CMC-Na/AL-Na复合膜制备及性能测定. 包装工程. 2023(19): 121-128 . 百度学术
5.	宋晨光. 植物多糖抗氧化活性研究进展. 中国果菜. 2022(04): 25-33 . 百度学术
6.	李思雨，刘红全，孙寒，徐琰杰，黄磊恒，龙寒，凌宏林，成江弈，杨堃峰. 小球藻胞内多糖提取纯化及其抗氧化活性. 食品工业科技. 2022(15): 209-219 . 本站查看
7.	王越，翟佩佩，鲍锋，张富坤，赵盼，李佳，赵东升. 基于“成分-抗氧化”关联的不同发酵程度茶及茶饮料比较评价. 湖北农业科学. 2022(16): 159-163 . 百度学术
8.	袁佩颖，杨潇剑，吴振威，荣倩倩，张姝，任移嵘. 信阳毛尖茶残次品中茶多酚提取工艺优化及抗氧化性研究. 天津农业科学. 2022(10): 54-59+72 . 百度学术
9.	张恒，郑俏然，何靖柳，韦婷，刘翔，章斌. 藏茶玫瑰乌梅无糖复合饮料研制及功能性成分分析与抗氧化研究. 食品科技. 2021(01): 46-53+61 . 百度学术
10.	邓云兵，黄冬琴，岳天翔. 淡竹叶多糖的大孔吸附树脂纯化工艺及对小鼠运动耐力的影响. 食品工业科技. 2021(14): 169-174 . 本站查看
11.	柯钦豪，马慧敏，曹琴，王世越，周宏福，郑敏. 植物多糖的分离研究进展. 湖北科技学院学报(医学版). 2021(04): 360-364 . 百度学术
12.	王钊，李长滨，李凤娇，李玉江，张本尚，邹建. 酸法提取黑蒜多酚及抗氧化性研究. 中国食品添加剂. 2021(10): 15-22 . 百度学术
13.	国琦，梁双敏，葛长荣，肖智超. 黑松露多糖提取工艺优化及体外抗氧化活性分析. 现代食品科技. 2021(12): 187-196+308 . 百度学术