不同提取方式对辣木籽油品质影响分析

Quality analysis of Moringa oleifera seed oil extracted by different methods

采用索氏、超声波辅助、水酶法提取辣木籽油,并对不同提取方式所得辣木籽油进行理化性质、感官特性、紫外光谱、热稳定性、脂肪酸组成、营养成分比较分析。结果表明:水酶法提取辣木籽油的酸价和过氧化值都相对较低。水酶法所得辣木籽油对中波段紫外线具有较强的吸收。3种提取方式所得辣木籽油的熔融和结晶行为没有明显差异,水酶法提取的辣木籽油在空气气氛下的最大失重速率温度较低,为359.9℃。3种提取方式所得辣木籽油的脂肪酸组成没有较大差异,主要脂肪酸均为油酸、棕榈酸、硬脂酸、山嵛酸、花生酸。超声波辅助提取所得辣木籽油的α-V_E含量最高,达到0.945 mg/100 g。

The physicochemical property, sensory characteristics, UV spectroscopy, thermal stability, fatty acid composition and nutritional ingredient of Moringa oleifera seed oils extracted by Soxhlet method, ultrasound-assisted method, enzymes method were comparatively analyzed. The results showed that the acid value and peroxide value of Moringa oleifera seed oils extracted by enzymes method were relatively lower. UV-Vis analysis results indicated that the Moringa oleifera seed oils showed high absorbance in the ranges of UV-B （290 nm-320 nm）. The DSC showed no difference in both melting and crystallising behavior for different extraction methods. The TG/DTG curves showed Moringa oleifera seed oils extracted by Soxhlet method and ultrasound-assisted method were more thermally stable than Moringa oleifera seed oils extracted by enzymes method. There was no difference in fatty acid content of Moringa oleifera seed oils extracted by different methods, the main fatty acids were oleic acid, palmitic acid, stearic acid, docosanoic acid and eicosanoic acid. The highest level of a-tocopherol was obtained from Moringa oleifera seed oils extracted by enzymes method, reaching 0.945 mg/100 g.