制油工艺对亚麻籽油品质及脂质伴随物含量的影响

doi:10.7506/spkx1002-6630-20191020-208

食品科学 ›› 2020, Vol. 41 ›› Issue (16): 233-243.doi: 10.7506/spkx1002-6630-20191020-208

• 工艺技术 • 上一篇

制油工艺对亚麻籽油品质及脂质伴随物含量的影响

于坤，禹晓，程晨，陈鹏，郑畅，黄庆德，邓乾春

（1.中国农业科学院油料作物研究所，油料脂质化学与营养湖北省重点实验室，农业农村部油料加工重点实验室，湖北武汉 430062；2.郑州轻工业大学食品与生物工程学院，河南郑州 450001）

发布日期:2020-08-19
基金资助:
国家自然科学基金面上项目（31771938）；国家自然科学基金青年科学基金项目（31801502）；现代农业产业技术体系建设专项（CARS-14）

Effects of Processing Techniques on the Quality Properties and Lipid Concomitants of Flaxseed Oil

YU Kun, YU Xiao, CHENG Chen, CHEN Peng, ZHENG Chang, HUANG Qingde, DENG Qianchun

(1. Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China;2. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)

Published:2020-08-19

摘要/Abstract

摘要： 考察冷榨、微波辅助冷榨、加速溶剂萃取、超临界CO2萃取、亚临界流体萃取5 种不同制油工艺对亚麻籽油的得率、理化品质、典型脂质伴随物含量、体外抗氧化活性和氧化稳定性的影响。结果表明：微波辅助冷榨可显著提高亚麻籽油得率，与其他工艺相比增加了4.3%～10.66%（P＜0.05）。不同制油工艺亚麻籽油的理化品质虽有一定差异，但均符合GB/T 8235—2019《亚麻籽油》要求。超临界CO2萃取对α-亚麻酸富集效果较好（54.06%），相比于其他工艺增加了3.70%～5.31%（P＜0.05）。制油工艺对亚麻籽油中典型脂质伴随物含量具有特异性影响，其中加速溶剂萃取和微波辅助冷榨油脂中生育酚、类胡萝卜素、叶绿素、黄酮和磷脂的含量较高。亚临界流体萃取油脂中植物甾醇总量较高（429.78 mg/100 g），相比于其他工艺增加了5.07%、9.34%、15.57%、30.26%（P＜0.05）。超临界CO2萃取中总酚含量较高（13.60 mg/100 g），相比于其他工艺增加了7.77%～68.53%（P＜0.05）。此外，不同制油工艺亚麻籽油的体外抗氧化活性和氧化稳定性也具有显著性差异（P＜0.05），加速溶剂萃取和微波辅助冷榨油脂的氧化稳定性较好，1,1-二苯基-2-三硝基苯肼自由基清除能力较强。冷榨、亚临界流体萃取和超临界CO2萃取油脂的氧化稳定性相对较差，但超临界CO2萃取油脂的铁离子还原能力较强。本研究系统地比较了不同制油工艺亚麻籽油的理化品质和典型脂质伴随物含量的差异，研究结果将对亚麻籽油的分类加工和靶向制取提供一定理论依据。

关键词: 制油工艺；亚麻籽油；脂质伴随物；抗氧化活性；氧化稳定性

Abstract: This study aimed to investigate the effects of processing techniques, including cold pressing, microwave-assisted cold pressing, accelerated solvent extraction, supercritical CO2 extraction, and subcritical fluid extraction on the yield, physicochemical properties, typical lipid concomitants contents, oxidation stability and in vitro antioxidant capacity of flaxseed oil. The results showed that microwave-assisted cold pressing significantly increased the yield of flaxseed oil by 4.3%–10.66% when compared with other techniques (P < 0.05). The physicochemical properties of flaxseed oils produced by the above five methods were different from one another but met the requirements of the Chinese national standard. Supercritical CO2 extraction possessed a better potential in the accumulation of α-linolenic acid in flaxseed oil (54.06%), which was 3.70%–5.31% higher than those of other techniques (P < 0.05). Moreover, the different processing techniques had specific effects on the typical lipid concomitants in flaxseed oil. The highest contents of tocopherols, carotenoids, chlorophyll, flavonoids and phospholipids were found in the flaxseed oils obtained by accelerated solvent extraction and microwave-assisted cold pressing. Subcritical fluid extraction significantly increased the contents of phytosterols in flaxseed oil (429.78 mg/100 g) by 5.07%, 9.34%, 15.57%, and 30.26% in comparison with other techniques (P < 0.05). The flaxseed oil obtained by supercritical CO2 extraction possessed the maximum total phenol content (13.60 mg/100 g), showing a 7.77%–68.53% increase when compared with those prepared by other techniques. Notably, the processing techniques had significant effects on the in vitro antioxidant capacity and oxidation stability of flaxseed oil (P < 0.05). The flaxseed oils prepared by accelerated solvent extraction and microwave-assisted cold pressing showed stronger oxidation stability and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity than those obtained by other methods, but the flaxseed oil obtained by supercritical CO2 extraction had a strong iron ion reducing power. These results will provide a theoretical basis for processing various kinds of flaxseed oil.

Key words: oil processing techniques; flaxseed oil; lipid concomitants; antioxidant capacity; oxidation stability

中图分类号:

TS224

于坤，禹晓，程晨，陈鹏，郑畅，黄庆德，邓乾春. 制油工艺对亚麻籽油品质及脂质伴随物含量的影响[J]. 食品科学, 2020, 41(16): 233-243.

YU Kun, YU Xiao, CHENG Chen, CHEN Peng, ZHENG Chang, HUANG Qingde, DENG Qianchun. Effects of Processing Techniques on the Quality Properties and Lipid Concomitants of Flaxseed Oil[J]. FOOD SCIENCE, 2020, 41(16): 233-243.

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制油工艺对亚麻籽油品质及脂质伴随物含量的影响

Effects of Processing Techniques on the Quality Properties and Lipid Concomitants of Flaxseed Oil

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