制备工艺对油莎豆油理化性质、营养成分和氧化稳定性的影响

doi:10.7506/spkx1002-6630-20220523-285

食品科学 ›› 2023, Vol. 44 ›› Issue (11): 64-71.doi: 10.7506/spkx1002-6630-20220523-285

• 食品工程 • 上一篇

制备工艺对油莎豆油理化性质、营养成分和氧化稳定性的影响

王亚杰，韩佳佳，谭志发，马春晖，王家平，付旖旎，魏长庆，刘文玉

（1.石河子大学食品学院，新疆石河子 832003；2. 54团兴安镇经济发展办公室，新疆图木舒克 844000；3.石河子大学动物科技学院，新疆石河子 832003；4.石河子大学农学院，新疆石河子 832003）

发布日期:2023-06-30
基金资助:
中央引导地方科技发展资金项目（2060404）

Effects of Preparation Techniques on Physicochemical Properties, Nutritional Components and Oxidation Stability of Tiger Nut Oil

WANG Yajie, HAN Jiajia, TAN Zhifa, MA Chunhui, WANG Jiaping, FU Yini, WEI Changqing, LIU Wenyu

(1. School of Food Science and Technology, Shihezi University, Shihezi 832003, China; 2. The Economic Development Office in 54 Corps Xing’an Town, Tumxuk 844000, China; 3. College of Animal Science and Technology, Shihezi University, Shihezi 832003, China; 4. Agricultural College, Shihezi University, Shihezi 832003, China)

Published:2023-06-30

摘要/Abstract

摘要： 本实验以新疆油莎豆（‘中油莎1号’）为原料，通过对理化、营养成分测定以及抗氧化活性分析，对比研究不同制备工艺（水酶、水代、冷榨、热榨和有机溶剂浸出法）对油莎豆油理化性质、营养成分及氧化稳定性的影响。结果表明：有机溶剂浸出法对油莎豆油的提取率最高（88.31%），不同工艺油莎豆油理化性质存在显著差异（P＜0.05）；水代油中油酸含量占脂肪酸总量的76.04%，与其他工艺相比增加了1.72～2.34 个百分点（P＜0.05）。不同制备工艺对油莎豆油脂质伴随物含量和氧化稳定性影响差异显著（P＜0.05），有机溶剂浸出油中生育酚（370.67 mg/kg）、总酚（168.59 mg/100 g）和植物甾醇（271.26 mg/100 g）含量最高，水代油中角鲨烯含量（162.04 mg/kg）最高，冷榨油的氧化稳定指数（24.15 h）最高，氧化稳定性较好。由相关性分析可知，油莎豆油的氧化稳定性与不饱和脂肪酸、油酸相对含量存在正相关关系（r＝0.72、r＝0.48），总酚含量与极性组分的抗氧化能力（1,1-二苯基-2-三硝基苯肼自由基、2,2’-联氨-双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率）有显著正相关性（r＝0.91、r＝0.96，P＜0.05）。主成分分析结果表明冷榨油和水酶油较为相似，有机溶剂浸出、热榨、水代油区分度较好。本研究结果可为油莎豆油优质产品开发提供一定的理论依据。

关键词: 油莎豆油；制备工艺；理化指标；脂质伴随物；氧化稳定性

Abstract: The effects of different preparation techniques (aqueous enzymatic extraction, aqueous extraction, cold pressing, hot pressing and organic solvent extraction) on the physical and chemical properties, nutritional components and oxidation stability of tiger nut oil from the cultivar ‘Zhongyousha 1’ grown in Xinjiang were investigated. The results showed that organic solvent extraction gave the highest extraction rate (88.31%), and there were significant differences in the physicochemical properties of tiger nut oils prepared by different processes (P < 0.05). Oleic acid accounted for 76.04% of the total fatty acids in the oil prepared by aqueous extraction, which was 1.72–2.34 percentage points higher than that obtained with other preparation processes (P < 0.05). Different preparation techniques had significant effects on the lipid concomitant content and oxidation stability of tiger nut oil (P < 0.05). The oil obtained by organic solvent extraction had the highest contents of tocopherol (370.67 mg/kg), total phenol (168.59 mg/100 g) and phytosterol (271.26 mg/100 g), while the content of squalene was highest (162.04 mg/kg) in the oil obtained by aqueous extraction. The cold pressed oil had the highest oxidation stability index (24.15 h) indicating good oxidation stability. Correlation analysis indicated that the oxidation stability of tiger nut oil was positively correlated with unsaturated fatty acid and oleic acid (r = 0.72, r = 0.48), and the antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radical scavenging rate) of polar components was significantly positively correlated with total phenol content (r = 0.91, r = 0.96, P < 0.05). The results of principal component analysis (PCA) revealed that the cold pressed oil was similar to the oil obtained aqueous enzymatic extraction, while the oils prepared by organic solvent extraction, hot pressing and aqueous extraction were differentiated well. These results can provide a theoretical basis for the development of high-quality tiger nut oil.

Key words: tiger nut oil; preparation processes; physicochemical indexes; lipid phytochemicals; oxidation stability

中图分类号:

TS225.1

王亚杰，韩佳佳，谭志发，马春晖，王家平，付旖旎，魏长庆，刘文玉. 制备工艺对油莎豆油理化性质、营养成分和氧化稳定性的影响[J]. 食品科学, 2023, 44(11): 64-71.

WANG Yajie, HAN Jiajia, TAN Zhifa, MA Chunhui, WANG Jiaping, FU Yini, WEI Changqing, LIU Wenyu. Effects of Preparation Techniques on Physicochemical Properties, Nutritional Components and Oxidation Stability of Tiger Nut Oil[J]. FOOD SCIENCE, 2023, 44(11): 64-71.

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制备工艺对油莎豆油理化性质、营养成分和氧化稳定性的影响

Effects of Preparation Techniques on Physicochemical Properties, Nutritional Components and Oxidation Stability of Tiger Nut Oil

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