不同方法制备的栀子果油的理化性质比较

被引：33

作者：

李昊阳 ^{[1
]}

王飞运 ^{[1
]}

刘华敏 ^{[1
,2
]}

汪学徳 ^{[1
]}

秦广雍 ^{[2
]}

机构：

[1] 河南工业大学粮油食品学院

[2] 郑州大学物理工程学院

来源：

现代食品科技 | 2016年 / 32卷 / 09期

关键词：

栀子果油; 正己烷萃取; 亚临界低温萃取; 超临界CO2萃取;

D O I：

10.13982/j.mfst.1673-9078.2016.9.031

中图分类号：

TS221 [基础理论];

学科分类号：

083202 [粮食、油脂及植物蛋白工程];

摘要：

本实验利用正己烷萃取技术、超临界CO2萃取技术和亚临界低温萃取技术三种方法制备得到了三种栀子果油,并对其主要理化指标、脂肪酸组成、植物甾醇含量、谷维素含量、维生素E含量及氧化酸败时间进行比较分析,以研究不同萃取方法对栀子果油品质的影响。结果表明三种栀子果油的过氧化值为9.38～17.30 mmol/kg,酸值为4.06～14.28 mg KOH/g,皂化值为186.07～198.91 mg KOH/g,碘值为116.43?10-2～130.16?10-2 g I2/g。气相色谱法测定其脂肪酸组成以油酸和亚油酸等不饱和脂肪酸为主,相对含量占76.04～78.00%。栀子果油中植物甾醇和维生素E的含量分别是0.85～3.48%和17.06?10-2～29.80?10-2 mg/g,谷维素含量极少。其中超临界栀子果油的色泽最好,溶剂残留量最少,但酸价最高;正己烷栀子果油中甾醇含量最高,氧化稳定性相对较好;亚临界栀子果油的酸值最低,维生素E含量最高。本文为栀子果油制备方法的选择和精炼提供了理论依据,具有一定的应用意义。

引用

页码：209 / 215

页数：7

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