南瓜籽烘烤前后化学成分的分析

Analysis and contrast of chemical components in roasted and raw pumpkin seeds

对烘烤前后南瓜籽中的化学成分进行分析并对比。采用同时蒸馏萃取装置萃取南瓜籽中的挥发性成分,采取超临界CO2萃取技术萃取南瓜籽油脂,并将其分为酸、碱、中性三个部分,用气相色谱-质谱联用方法分析其中化学成分并进行对比。结果表明,南瓜籽挥发性成分中含有多种醛类和酯类化合物,烘烤后产生了大量的烷基吡嗪,其在碱性部分中的相对含量比烘烤前提高14倍多,不饱和醛类化合物含量也有明显提高。南瓜籽油脂中的主要化学成分是油酸、亚油酸及其酯类。还含有生物活性功能成分如植物甾醇、角鲨烯和维生素E等。烘烤后除角鲨烯含量有所降低,维生素E、植物甾醇、亚麻酸等均有提高。

The chemical components of masted and raw pumpkin seeds were analyzed and contrasted. The volatile oils of pumpkin seeds were extracted by simultaneous distillation and extraction equipment and the lipids were extracted by supereritieal CO2fluid. The volatile oils and lipids were separated into acidic, basic and neutral fractions and the chemical components in which fractions were analyzed by GC-MS method. The chemical components of roasted pumpkin seed were contrasted with the raw one. The results showed that the main chemical components of the volatile oils were aldehydes and esters. Many kinds of pyrazines were produced during the roasting course and the total pyrazines content of volatile oil from roasted pumpkin seed was 14 times higher than that from raw one. The total unsaturated aldehydes content of pumpkin seed was increased too after roasting. The main chemical components of the lipids were oleic acid, linoleic acid and their esters. Moreover, there were many kinds of functional compounds with biological activity such as phytosterel, squalene and vitamin E in the lipids. The contents of the functional compounds were increased after roasting except squalene.