葵花籽油中天然色素及挥发性成分在精炼阶段的变化规律

摘要/Abstract

摘要： 食用油的色泽和气味作为消费者体验的第一感官属性，对食用油的品质评价起着重要作用。本研究以葵花籽油中的天然色素和挥发性组分为研究对象，探究其在精炼工艺阶段的变化规律。首先，本研究建立并优化类胡萝卜素和类黄酮色素的高通量高效液相色谱检测方法，研究其主要组成并检测在精炼阶段（毛油、脱酸油、脱蜡油、脱色油、脱臭油）的变化规律。结果表明，葵花籽毛油样品中类胡萝卜色素中的叶黄素含量最高（1.44 μg/g），其次是β-胡萝卜素（0.55 μg/g）和玉米黄质（0.51 μg/g），番茄红素未检测出；黄酮类色素中漆黄素的含量最高（2.60 μg/g），其次是山奈酚（2.06 μg/g）和槲皮素（2.00 μg/g），异槲皮苷（1.58 μg/g）和木犀草素（1.21 μg/g）。此外，脱色工序对类胡萝卜素含量的影响较大，而脱酸工序对黄酮类色素影响较大。葵花籽油中一定鉴定出264种挥发性物质，以萜烯类和醛类为主，脱臭工艺对葵花籽油中的挥发性组分具有较大的影响，萜烯类、醛类、醇类化合物的含量分别减少了99.27%、81.10%、94.75%。DPPH自由基清除率实验结果显示，精炼工艺降低了葵花籽油的体外抗氧化能力，这可能是由于精炼过程中油中天然色素的损失造成的。本研究首次鉴定了葵花籽油中天然色素的组成并发现了其在精炼工艺中的变化规律，为优化葵花籽油脂精炼工艺、提升食用油品质和营养价值提供科学依据。

关键词: 葵花籽油, 天然色素, 挥发性成分, 抗氧化, 精炼工艺

Abstract: The color and flavor of edible oils, as the first sensory attributes for consumers, play an important role in the evaluation of the quality of edible oils. This study investigated the components and changes of both natural pigments and volatile components in sunflower oil during refining process. In this study, a high-performance liquid chromatography (HPLC) method was established and optimized for the detection of natural carotenoids and flavonoids pigments in sunflower oil during the refining process (raw oil, deacidified oil, dewaxed oil, decolorized oil and deodorized oil). The results showed that natural carotenoids content in the raw sunflower oil were in the order of: lutein (1.44 μg/g)>β-carotene (0.55 μg/g)>zeaxanthin (0.51 μg/g) >lycopene (not detected) in oil samples; and the flavonoids were in the order of: fisetin (2.60 μg/g)> kaempferol (2.06 μg/g) >quercetin (2.00 μg/g) > isoquercitrin (1.58 μg/g) > (1.21 μg/g). In addition, the decolourization process was responsible for the loss of carotenoid content and the deacidification process was responsible for the loss of flavonoids. In addition; 264 volatile components were identified in sunflower oil, dominated by terpenes and aldehydes, and the deodorization process had a greater effect on the aroma components of sunflower oil, in which the contents of terpenes, aldehydes, and alcohols reduced by 99.27%, 81.10%, and 94.75%, respectively. Finally, the loss of these natural pigments resulted in a decrease in antioxidant activity of sunflower oil. This study characterized the composition of natural pigments in sunflower oil and studied the changes during reefing process for the first time, providing scientific guidance to optimize the traditional oil refining process and improve the sunflower oil quality.

Key words: sunflower oil, pigments, volatile components, antioxidative capacity, refining process

中图分类号:

TS225.14

刘建国韩珊珊杨涛刘要卫贾强代立刚刘昌树周鹏. 葵花籽油中天然色素及挥发性成分在精炼阶段的变化规律[J]. 食品科学.

Yaowei Liu 强贾 Peng Zhou. Effects of refining process on natural pigments and volatile components of sunflower oil[J]. FOOD SCIENCE.

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