不同制油工艺对文冠果油特性及品质影响的研究

Effects of different oil producing processes on characteristics and quality of Xanthoceras sorbifolia Bunge. oil

研究了不同制油工艺(浸出法、普通螺旋压榨法、水酶法、超临界CO_2萃取法)对文冠果油特性及品质的影响。结果表明:浸出法的文冠果油得率最高且色泽最浅,水酶法文冠果油水分及挥发物含量最高,普通螺旋压榨法文冠果油酸值最低,水酶法文冠果油过氧化值最低;文冠果油中不饱和脂肪酸以油酸、亚油酸为主,不饱和脂肪酸含量以水酶法的最高,浸出法文冠果油中生育酚、甾醇含量最高;62℃烘箱实验中,文冠果油的酸值变化均不大,过氧化值呈指数下降,生育酚的含量下降;烘箱实验前后,超临界CO_2萃取的文冠果油的DPPH自由基清除率最大,烘箱实验后,4种方法制取的文冠果油的DPPH自由基清除率都很低。

Effects of different oil producing processes （leaching method, ordinary screw press method, aqueous enzymatic extraction method and supercritical CO2 extraction method） on the characteristics and quality of Xanthoceras sorbifolia Bunge. oil were studied. The results showed that leaching method had the highest oil yield and the lightest oil color, aqueous enzymatic extraction method had the highest moisture and volatile matter content, ordinary screw press method had the lowest acid value, aqueous enzymatic extraction method had the lowest peroxide value. The unsaturated fatty acids in Xanthoceras sorbifolia Bunge. oil were mainly composed of oleic acid and linoleic acid, the content of unsaturated fatty acids was the highest in aqueous enzymatic extraction oil, tocopherol and sterol contents were the highest in leaching oil. In 62 ℃ oven experiment, the four Xanthoceras sorbifolia Bunge. oils all had little change of acid value, while peroxide values decreased exponentially, also the contents of tocopherols decreased. The DPPH free radical scavenging rates of Xanthoeeras sorbifolia Bunge. oil produced by supercritical CO2 were the highest before and after 62 ℃ oven experiment, and the DPPH free radical scavenging rates of the four Xanthoceras sorbfolia Bunze. oils were all very low after oven experiment.