微波预处理对亚麻籽油得率及其贮藏稳定性的影响

Effect of microwave pretreatment on yield and storage stability of flaxseed oil

对亚麻籽进行微波预处理,并采用微波辅助溶剂法提取亚麻籽油。以亚麻籽油得率为指标,对微波预处理亚麻籽工艺条件进行优化,同时比较了经微波预处理和未经微波预处理提取的亚麻籽油得率、贮藏稳定性和多酚含量。结果表明:微波预处理最佳工艺条件为原料水分含量6%、微波功率65 W、微波时间3 min,在此条件下亚麻籽油得率为46.60%,比未经微波预处理的提高了8.05个百分点;在105℃贮藏8 d内,经微波预处理和未经微波预处理提取的亚麻籽油的过氧化值增加量分别为4.38 mmol/kg和18.16 mmol/kg,K232的增加量分别为2.53、9.04,K270的增加量分别为0.09、0.35;与未经微波预处理相比,微波预处理可将亚麻籽油中的多酚含量提高14.9%。微波预处理能提高亚麻籽油得率和多酚含量,同时可延缓亚麻籽油氧化的速率,进而提高其贮藏稳定性。

After microwave pretreatment of flaxseed,flaxseed oil was extracted by microware solvent method.With the yield of flaxseed oil as index,the process of microwave pretreatment of flaxseed was optimized.The yield,storage stability and polyphenol content of flaxseed oil extracted with and without microwave pretreatment were also compared.The results showed that the optimal microwave pretreatment conditions were obtained as follows:raw material moisture content 6%,microwave power 65 W,microwave time 3 min.Under the optimal conditions,the oil yield was 46.60%,which was 8.05 percentage points higher than that without microwave pretreatment.During storage for 8 d at 105℃,the peroxide value increase of flaxseed oil extracted with and without microwave pretreatment was 4.38 mmol/kg and 18.16 mmol/kg,the increase in K232 was 2.53 and 9.04,and the increase in K270 was 0.09 and 0.35,respectively.After microwave pretreatment,the polyphenol content increased by 14.9%.Thus,microwave pretreatment could improve the yield and polyphenol content of flaxseed oil,and and it could delay the oxidation rate of flaxseed oil,thereby improving the storage stability of flaxseed oil.