干燥方式对番茄籽油的得率、脂肪酸组成和抗氧化活性的影响

Influence of drying method on extraction ratio,fatty acid compositions and antioxidant activity of tomato seed oils

研究热风干燥、真空干燥、微波干燥、真空冷冻干燥等不同干燥方式对番茄籽油(TSOs)的得率、脂肪酸组成和抗氧化活性的影响。结果表明,不同干燥处理对TSOs有显著影响,其中微波干燥处理后其TSOs的得率最高(23.17%);真空冷冻干燥处理番茄籽TSOs饱和脂肪酸含量较低(22.33%),而不饱和脂肪酸含量较高(77.67%);热风35℃干燥、热风65℃干燥、真空干燥、微波干燥、真空冷冻干燥处理的番茄籽TSOs对DPPH·自由基的IC50值分别为10.5、12.1、8.6、9.1、8.3mg/mL,真空冷冻干燥处理的番茄籽TSOs抗氧化活性最高。

The influences of different drying methods, including hot-air drying,vacuum drying, microwave drying and vacuum-freeze drying,on the extraction ratio,fatty acid compositions and antioxidant activity of tomato seed oils （TSOs） were investigated. Results showed that the extraction ratio of TSOs was significantly affected by different drying methods and the high extraction ratio of TSOs obtained from microwave drying was 23.17%. TSOs obtained from vacuum-freeze drying were poorer in saturated fatty acid （22.33%）, but richer unsaturated fatty acid （77.67%） compared to other drying methods. IC5o values of TSOs obtained from hot-air drying （35℃）, hot-air drying （65℃）, vacuum drying, microwave drying and vacuum-freeze drying were 10.5, 12.1,8.6, 9.1 and 8.3mg/mL, respectively. It clearly demonstrated that TSOs obtained from vacuum-freeze drying had higher antioxidant activity than those other TSOs.