油菜籽中多酚的分布及加工过程对菜籽多酚含量的影响

doi:10.7506/spkx1002-6630-201019004

食品科学 ›› 2010, Vol. 31 ›› Issue (19): 33-37.doi: 10.7506/spkx1002-6630-201019004

油菜籽中多酚的分布及加工过程对菜籽多酚含量的影响

刘琴，吴梨，石嘉怿，鞠兴荣*

南京财经大学食品科学与工程学院，江苏省粮油品质控制及深加工技术重点实验室

收稿日期:2010-05-11 修回日期:2010-08-11 出版日期:2010-10-15 发布日期:2010-12-29
通讯作者: 鞠兴荣* E-mail:xingrongju@163.com
基金资助:
国家“863”计划项目(2007AA10Z331)

Distribution of Polyphenols in Rapeseed Shell and Kernel and Effect of Oil Extraction Methods on Their Content in Rapeseed Meal

LIU Qin，WU Li，SHI Jia-yi，JU Xing-rong*

Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology of Jiangsu Province, College of Food Science and
Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China

Received:2010-05-11 Revised:2010-08-11 Online:2010-10-15 Published:2010-12-29
Contact: JU Xing-rong* E-mail:xingrongju@163.com

摘要/Abstract

摘要：

对油菜籽壳粕和脱壳后的菜籽肉粕中提取液的总酚含量、对DPPH 自由基清除能力以及FRAP 抗氧化能力进行比较，并采用液质联用法对提取液中的主要成分进行鉴定，对其中的芥子酸和芥子碱进行定量分析。结果表明：菜籽肉粕提取液中的总酚含量、对DPPH 自由基清除能力以及FRAP 抗氧化能力约为菜籽壳粕中的两倍，芥子酸和芥子碱的含量分别为菜籽壳粕中的约2.5 倍和1.5 倍。通过对实验室溶剂除油的菜籽粕与工业高温粕比较发现，高温榨油过程会使菜籽的总酚含量、抗氧化性、芥子酸和芥子碱含量有所下降，其中总酚含量下降了12.06%，DPPH 自由基和FRAP 抗氧化值分别降低10.0% 和5.6%，芥子酸和芥子碱含量分别下降了5.6% 和21.12%。

关键词: 油菜籽, 多酚, 抗氧化性, 液质联用, 芥子碱, 芥子酸

Abstract:

Six binary solvent systems were used to extract industrial high-temperature rapeseed meal (a byproduct of rapeseed oil extraction at a temperature ranging from 110 to 115 ℃ after steaming at 115 ℃), and a mixture of ethanol and 1 mol/L HCl (7:3, V/V) was the selected solvent system for further studies in view of higher extraction efficiency, DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) as well as environmental friendship. The following studies included comparisons on total polyphenol content, DPPH radical scavenging activity and FRAP value among the extracts from the residues left after oil extraction from rapeseed shell and kernel, solvent extraction-derived rapeseed meal and industrial hightemperature rapeseed meal, HPLC-MS/MS identification of major components of the extract from solvent extraction-derived rapeseed meal and quantification of sinapine and sinapic acid in it. The total polyphenol content, DPPH radical scavenging activity and FRAP value of the extract from the residue left after oil extraction from rapeseed kernel were all approximately 2-fold higher than those of the extract from rapeseed shell with oil extraction and the contents of sinapic acid and sinapine exhibited approximately 2.5- and 1.5-fold increases, respectively. The comparison between solvent extraction-derived rapeseed meal and industrial high-temperature rapeseed meal indicated that during high-temperature oil extraction, total polyphenol content, DPPH radical scavenging activity, FRAP value and the contents of sinapic acid and sinapine decreased by 12.06%, 10.0%, 5.6%, 5.6% and 21.12%, respectively.

Key words: rapeseed, polyphenol, antioxidant activity, HPLC-MS/MS, sinapine, sinapic acid

中图分类号:

O625.31

刘琴，吴梨，石嘉怿，鞠兴荣*. 油菜籽中多酚的分布及加工过程对菜籽多酚含量的影响[J]. 食品科学, 2010, 31(19): 33-37.

LIU Qin，WU Li，SHI Jia-yi，JU Xing-rong*. Distribution of Polyphenols in Rapeseed Shell and Kernel and Effect of Oil Extraction Methods on Their Content in Rapeseed Meal[J]. FOOD SCIENCE, 2010, 31(19): 33-37.

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油菜籽中多酚的分布及加工过程对菜籽多酚含量的影响

Distribution of Polyphenols in Rapeseed Shell and Kernel and Effect of Oil Extraction Methods on Their Content in Rapeseed Meal

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