制备工艺对番茄籽油品质的影响

doi:10.7506/spkx1002-6630-20201201-012

食品科学 ›› 2022, Vol. 43 ›› Issue (5): 76-83.doi: 10.7506/spkx1002-6630-20201201-012

制备工艺对番茄籽油品质的影响

周靖，刘文玉，陈友志，符成刚，刘灵针，宋秋枫，魏长庆

（1.石河子大学食品学院，新疆植物药资源利用教育部重点实验室，新疆石河子 832000；2.新疆百禾晶生物科技有限公司，新疆铁门关 841007）

发布日期:2022-03-28
基金资助:
兵团科技攻关项目（2018AB014；2019AB018）；河北省科技厅援疆项目（18947143D）

Effect of Different Processing Methods on the Quality of Tomato Seed Oil

ZHOU Jing, LIU Wenyu, CHEN Youzhi, FU Chenggang, LIU Lingzhen, SONG Qiufeng, WEI Changqing

(1. Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi 832000, China; 2. Xinjiang Baihejing Biotechnology Co., Ltd., Tiemenguan 841007, China)

Published:2022-03-28

摘要/Abstract

摘要： 本研究通过冷榨、热榨、溶剂浸出和超声辅助浸出考察了4?种不同工艺对番茄籽油的理化性质、脂肪酸组成、有益脂质伴随物含量及挥发性成分变化规律的影响。结果表明：不同工艺处理番茄籽油的脂肪酸、生育酚、植物甾醇含量存在显著差异（P＜0.05），其中热榨处理的番茄籽油中总酚含量最高（88.43?mg/kg），而超声辅助浸出油中生育酚（707.26?mg/kg）和甾醇（2?442.66?mg/kg）的含量最高；气相色谱（gas chromatography，GC）和傅里叶变换红外光谱（Fourier transform infrared spectroscopy，FTIR）分析表明浸出工艺相对于压榨工艺更有利于不饱和脂肪酸（unsaturated fatty acid，UFA）的保留，热榨工艺易诱导醛、酮等次级氧化产物的产生；采用顶空-气相色谱-质谱（static headspace combined with gas chromatography-mass spectrometry，HS-GC-MS）分析发现，冷榨、热榨、溶剂浸出和超声辅助浸出样品挥发性成分种类依次为38、42、32、32?种，且主要以醛类物质（7.47～18.09?μg/g）为主，结合主成分分析（principal components analysis，PCA）及聚类热图分析可将冷榨、热榨、溶剂浸出和超声浸出4 种工艺明显区分，该研究结论可为番茄籽油品质调控提供一定理论依据。

关键词: 番茄籽油；加工工艺；顶空-气相色谱-质谱；挥发性成分；主成分分析

Abstract: This study aimed to investigate the effects of four different preparation processes, namely, cold pressing, hot pressing, solvent extraction, and ultrasonic-assisted extraction, on physicochemical properties, fatty acid composition, and the contents of beneficial lipid concomitants and volatile components in tomato seed oil. The results showed that the contents of fatty acid, tocopherol and phytosterol in tomato seed oils obtained by different methods differed significantly (P < 0.05), with the highest total phenol content (88.43 mg/kg) being in the hot-pressed oil and the highest contents of tocopherol (707.26 mg/kg) and sterol (2 442.66 mg/kg) being in that obtained by ultrasound-assisted extraction. The results of gas chromatography (GC) and Fourier transform infrared spectroscopy (FTIR) showed that extraction was more favorable for the retention of unsaturated fatty acids than pressing, and hot pressing was more likely to induce the production of secondary oxidation products such as aldehydes and ketones; by headspace-gas chromatography-mass spectrometry (HS-GC-MS), 38, 42, 32 and 32 volatile components were identified in the oil samples obtained by cold pressing, hot pressing, solvent extraction, and ultrasonic-assisted extraction, respectively, with the major ones being aldehydes (7.47–18.09 μg/g). By principal component analysis (PCA) and cluster heatmap analysis, the four samples were clearly distinguished from each other. The conclusion of this study can provide a theoretical basis for the quality control of tomato seed oil.

Key words: tomato seed oil; processing methods; headspace combined with gas chromatography-mass spectrometry; volatile components; principal component analysis

中图分类号:

TS225.1

周靖，刘文玉，陈友志，符成刚，刘灵针，宋秋枫，魏长庆. 制备工艺对番茄籽油品质的影响[J]. 食品科学, 2022, 43(5): 76-83.

ZHOU Jing, LIU Wenyu, CHEN Youzhi, FU Chenggang, LIU Lingzhen, SONG Qiufeng, WEI Changqing. Effect of Different Processing Methods on the Quality of Tomato Seed Oil[J]. FOOD SCIENCE, 2022, 43(5): 76-83.

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制备工艺对番茄籽油品质的影响

Effect of Different Processing Methods on the Quality of Tomato Seed Oil

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