不同制油工艺对山核桃脂肪酸及内源抗氧化物影响

Comparison of Fatty Acids and Endogenous Antioxidants of Carya oil Extracted by Different Techniques

试验研究了水酶法、有机溶剂提取、螺旋压榨法、液压法四种制油工艺对山核桃油脂肪酸及内源抗氧化物(多酚、维生素E、甾醇和角鲨烯)的影响。在山核桃油中共检测到油酸、亚油酸等8种脂肪酸,其中总不饱和脂肪酸含量超过90%,但不同的制油工艺对山核桃油脂肪酸组成和含量无显著影响;在山核桃油中共检测出4-羟基苯甲酸、香草酸、阿魏酸、3-甲氧基苯甲酸、槲皮素、芹菜苷6种多酚类物质,水酶法提取的山核桃油多酚含量为9.55μg/g,低于其它工艺制取的山核桃油,但其维生素E含量高于其它工艺制取的山核桃油;液压法山核桃油中β-谷甾醇含量最高,有机溶剂提取山核桃油中角鲨烯含量最高。

The effects of different extraction methods(aqueous enzymatic extraction, organic solvent extraction, spiral pressing and hydraulic pressing) on fatty acids and endogenous antioxidants of carya oil are studied. Eight kinds of fatty acids are detected in carya oil, and the contents of total unsaturated fatty acids are more than 90%. There is no significant effect on the fatty acid content of carya oil extracted by different methods. Six kinds of polyphenolics, such as 4-parabens, vanilla acid, ferulic acid, 3-methyl benzoate, quercetin and celery glycosides are detected, and the content of polyphenolics in oil extracted by aqueous enzymatic method is 9.55 μg/g, which is lower than that of oil prepared by other processes, but its vitamin E content is higher than that of others. β-sitosterol content in oil by hydraulic pressing is the highest, and the content of squalene in oil extracted by organic solvent is the highest.