提取方法对长柄扁桃油稳定性及货架期的影响

Effect of Extraction Methods on Stability and Shelf-life of Amygdalus Pedunculata Oil

采用冷榨法(CP)和超临界CO_2萃取法(SFE)提取长柄扁桃油,分析其理化指标和营养成分;通过烘箱储存试验,以过氧化值(POV)为参考指标,研究了长柄扁桃油在65、50、40、30、20℃下的氧化稳定性;采用油脂氧化酸败仪(Rancimat)法比较了长柄扁桃油与其他油的氧化稳定性。结果表明,超临界CO_2萃取法提取的长柄扁桃油(SFEO)营养成分含量高于冷榨法提取的长柄扁桃油(CPO);温度越高,氧化速度越快;长柄扁桃油的氧化稳定性要高于其他油。CPO和SFEO氧化均遵循一级化学反应,通过外推法得出CPO在20、25、30℃的货架期分别为194、127、84 d;SFFO在20、25、30℃的货架期分别为180、126、90 d,均具有较好的稳定性。

Cold pressing （CP） and supercritical CO2 extraction method （SFE） were utilized to extract amygda- lus pedunculata oil and its physical and chemical indexes and nutrients were analyzed; the oxidation stability of amyg- dalus pedunculata oil at 65, 50, 40, 30, 20 ℃ was researched based on oven storage test and taking POV as refer- ence index; Rancimat method was used to compare the oxidation stability of amygdalus pedunculata oil with that of other oils. The results showed that the content of nutrients of the SFEO extracted by SFE were higher than the CPO extracted by cold pressing ; the oxidization of amygdalus pedunculata oil was accelerated along with increasing temper- ature; the amygdalus pedunculata oil had higher oxidation stability than the other oils. The oxidaton of CPO and SFEO followed first - order chemical reaction, the shelf - life of CPO and SFEO at 30 ℃ were 84 d and 90 d, respec- tively, which had higher stability.