不同制油工艺对盐肤木果籽油品质的影响

Effect of different technology on the quality of sumac fruit seeds oils

采用己烷浸出和超临界CO_2萃取2种制油工艺提取盐肤木果籽油,并对其品质进行检测分析。结果表明:浸出法与超临界CO_2萃取法相比,所制取盐肤木果籽油的酸值、过氧化值较低,不皂化物含量、甾醇含量、磷脂含量、维生素E较高,浸出油的氧化诱导时间为7.82 h,远高于超临界CO_2萃取油脂的0.61 h,说明浸出法制取的盐肤木果籽油的氧化稳定性好。2种工艺所制取盐肤木果籽油的脂肪酸组成没有显著差别,主要脂肪酸为亚油酸、油酸、棕榈酸、硬脂酸和α-亚麻酸。

Sumac fruit seeds oils were extracted by hexane extraction and supercritical CO2 extraction, then the qualities of sumac fruit seeds oils were determined and analyzed. The results showed that the solvent extracted oil had lower acid value and peroxide value compared with the supercritical CO2 extracted oil. The solvent extracted oil had higher content ofunsaponifiable matter, sterol, phospholipids and vitamin E. The oxidation induction time（7.82 h） of solvent extracted oil was longer than that of supercritical COz extracted oil（0.61 h）, so it had better resistance to oxidation. The fatty acid composition of sumac fruit seeds exttacted by two technology had no significant difference. The main contents of fatty acids were linoleic acid, oleic acid, palmitic acid, stearic acid, and α-linolenic acid.