冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响

doi:10.7506/spkx1002-6630-201408056

食品科学

冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响

陈琳，李荣，刘韬，姜子涛*

天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300134

出版日期:2014-04-25 发布日期:2014-05-13
通讯作者: 姜子涛
基金资助:
天津市自然科学基金重点项目（120029）；天津市高校科技发展基金计划项目（20110608）

Effects of Cold Pressing and Hot Pressing on Acidic Value and Unsaturated Fatty Acid Contents of Perilla Oil

CHEN Lin, LI Rong, LIU Tao, JIANG Zi-tao*

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,
Tianjin University of Commerce, Tianjin 300134, China

Online:2014-04-25 Published:2014-05-13
Contact: JIANG Zi-tao

摘要/Abstract

摘要：

通过碱水解，将紫苏油甘油三酸酯转化为游离脂肪酸，利用反相高效液相色谱-蒸发光散射检测器法，采用梯度洗脱的方式，测定冷、热榨紫苏油甘油三酸酯中的脂肪酸含量。结果表明，两种紫苏油甘油三酸酯中脂肪酸的含量差异较大。冷榨紫苏油中亚麻酸、亚油酸含量显著高于热榨紫苏油，而油酸、棕榈酸含量略低。冷榨紫苏油中5 种脂肪酸的含量高达95.09%，而热榨油含量仅为87.89%。5 种脂肪酸的回收率为99.70%～101.11%，相对标准偏差介于0.44%～3.66%之间。

关键词: 反相高效液相色谱-蒸发光散射检测器, 紫苏油, 冷榨油, 热榨油, 脂肪酸组成

Abstract:

The fatty acid contents in cold-pressed and hot-pressed perilla oils were determined by reversed phase high
performance liquid chromatography with evaporative light scattering detector (HPLC-ELSD) in a gradient elution mode
after conversion of the triglycerides into free fatty acids by alkaline hydrolysis. The results showed that the differences in
the contents of fatty acids in cold-pressed and ho-pressed perilla oils were highly significant. The contents of linolenic and
linoleic acids in cold-pressed perilla oil were significantly higher, whereas the contents of oleic acid and palmitic acid were
relatively lower than in hot-pressed oil. The content of five fatty acids accounted for up to 95.09% of total fatty acids in coldpressed
oil, but only 87.89% in hot-squeezed oil. The recoveries of five fatty acids were 99.70%–101.11%, with relative
standard derivations (RSDs) between 0.44% and 3.66%.

Key words: reversed phase high performance liquid chromatography with evaporative light scattering detector (HPLC-ELSD), perilla oil, cold-pressed oil, hot-pressed oil, fatty acid composition

中图分类号:

TS224.3

陈琳，李荣，刘韬，姜子涛*. 冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201408056.

CHEN Lin, LI Rong, LIU Tao, JIANG Zi-tao*. Effects of Cold Pressing and Hot Pressing on Acidic Value and Unsaturated Fatty Acid Contents of Perilla Oil[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201408056.

[1]	叶敏倩，吴峰华，芮鸿飞，陈通，刘兴泉. 不同产地油茶籽油主要特征组分分析[J]. 食品科学, 2020, 41(20): 222-226.
[2]	曾剑华，刘琳琳，杨杨，张娜，朱秀清，石彦国，郑环宇，王新越. 大豆亲脂蛋白组分分析及体外抗氧化特性[J]. 食品科学, 2020, 41(14): 58-65.
[3]	袁倩，王柏辉，苏琳，要铎，王德宝，赵丽华，靳烨. 两种饲养方式对苏尼特羊肉脂肪酸组成和脂肪代谢相关基因表达的影响[J]. 食品科学, 2019, 40(9): 29-34.
[4]	李宇辉，王俊钢，刘成江，郭安民，韩冬印. 不同温度处理的风干牛肉贮藏过程中脂肪变化[J]. 食品科学, 2019, 40(13): 14-21.
[5]	刘玉兰，安柯静，胡爱鹏，马宇翔. 美藤果及其果油品质[J]. 食品科学, 2018, 39(3): 193-199.
[6]	宋恭帅，张蒙娜，彭茜，朱凤仙，沈清，戴志远. 不同贮藏温度下鱼油品质的变化[J]. 食品科学, 2018, 39(21): 237-244.
[7]	刘玉兰，王小磊，刘海兰，田原. 盐肤木果及其果油与籽油品质比较[J]. 食品科学, 2018, 39(20): 197-201.
[8]	宋恭帅，彭茜，张蒙娜，沈清，戴志远,. 5 种脱色剂对粗鱼油挥发性风味物质及脂肪酸组成的影响[J]. 食品科学, 2018, 39(18): 35-41.
[9]	张丽霞，芦鑫，宋国辉，王蒙，孙强，黄纪念. 芝麻林素对煎炸过程中大豆油品质的影响[J]. 食品科学, 2018, 39(1): 78-83.
[10]	倪冬冬，李洪军，贺稚非，张东，邓大川. 大鲵汤加工过程中营养品质变化规律[J]. 食品科学, 2017, 38(20): 119-124.
[11]	彭丹，李晓晓，毕艳兰. 最小二乘支持向量机和脂肪酸融合信息应用于花生油掺伪玉米油检测[J]. 食品科学, 2017, 38(16): 234-238.
[12]	赵玉红，邓娜，杨凯. 8 种抗寒平欧杂交榛子油脂成分分析及比较[J]. 食品科学, 2017, 38(12): 144-150.
[13]	白章振，张延龙，于蕊，李健，牛立新. 不同方法提取‘凤丹’牡丹籽油品质比较[J]. 食品科学, 2017, 38(1): 136-141.
[14]	郑亚蕾，刘叶，隋银强，王华，李华. 4 个葡萄品种葡萄籽冷榨油的性质与体外抗氧化活性[J]. 食品科学, 2016, 37(3): 27-32.
[15]	王伟,魏丽萍*. 西藏不同种源光核桃仁脂肪酸组成分析[J]. 食品科学, 2016, 37(22): 107-111.

冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响

Effects of Cold Pressing and Hot Pressing on Acidic Value and Unsaturated Fatty Acid Contents of Perilla Oil

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价