冷冻离心法初榨椰子油的理化分析及其对猪皮抗氧化活性的影响

Physicochemical Analysis of Virgin Coconut Oil by Frozen Centrifugation and Impact on Pig Skin Antioxidant Activity

采用冷冻-解冻-离心工艺从新鲜椰肉中制备初榨椰子油(VCO),分析了VCO的酸价、过氧化值等质量指标及总酚酸和VE等微量成分含量,利用GC-MS测定了VCO中的挥发性成分,并与干法VCO比较,明确了本工艺制备的VCO的特征指标;然后以猪皮为研究对象,分析了VCO对猪皮的超氧化物歧化酶(SOD)、谷胱甘肽过氧化物酶(GSH-PX)活力及抗蛋白质羰基化能力的影响。结果表明,冷冻离心所制备的VCO性能优越,各项质量标准均优于VCO国际标准的质量要求;VCO中的挥发性成分主要包括δ-辛内酯、辛酸乙酯、δ-己内酯、柠檬烯、癸酸乙酯、δ-癸内酯等。猪皮中SOD和GSH-PX活力随着VCO浓度的升高显著上升,而蛋白质羰基含量随VCO浓度的升高显著降低,说明VCO对防止猪皮氧化具有很好的作用。

The freezing-unfreezing-centrifugation process was used to produce virgin coconut oil(VCO)from fresh mature coconut meat.The quality factors(e.g.acid value,peroxide value,etc.)and micro active components(e.g.total phenolic acid,vitamin E etc.)were analyzed;GC-MS was used for the detection of violate components,and the characteristic indexes of VCO were determined.Then we used pigskin to research the in vitro anti-oxidant property and researched the effect of VCO to the superoxide dismutase(SOD)activity,glutathione peroxidase(GSH-PX)activity and the ability of reducing carbonyl protein of pigskin.The result showed that VCO prepared using the freezing-unfreezing-centrifugation process was with superior property,and each tested quality index(e.g.acid value,water and violate components,etc.)was much better than the requirement of Asia-Pacific coconut community standard.The violate components of VCO mainly containedδ-octalactone,ethyl octanoate,δ-hexalactone,DL-limonene,ethyl decanoate,dodecanoic acid,tetradecanoic acid,andδ-decanolide,etc.The SOD and GSH-PX activity increased with the increase of VCO content,while the carbonyl protein content decreased with the VCO content rising,this showed that VCO played an important role in preventing the pig skin from oxidation.