微波处理葡萄种子对维生素E和油质量的影响研究

Tocopherols and Oil Quality Affected by Microwave Heating of Grapeseeds

本文研究了葡萄种子的微波干燥和空气干燥法对葡萄种子油物理化学性质和葡萄种子油中各种维生素E单体的影响。微波处理提高了油的产率,增加了油的粘度、降低了色素含量(K410和K670值)、醇洗葡萄种子去单宁降低了油色素值。葡萄种子的热处理,提高了葡萄种子油中主要维生素E单体γ-母育三烯酚和α-母育酚、β-母育酚、γ-母育酚的含量,降低了δ-母育酚的含量,葡萄种子去单宁后大大降低了生育酚的含量。结果表明了在由葡萄种子生产油的过程中使用微波加热对油质量的影响作用。

The effects of microwave heating and air-drying of grapeseeds on the physic-chemical parameters and tocopherols in their oils were investigated. Microwave treatment improved oil yield and increased viscosity while reducing pigment contents (K410 and K670 values). Removal of tannin by washing grapeseeds with alcohol resulted in oil with low pigment content (K410 and K670 values). γ-Tocotrienol, the major tocopherol of grapeseed oil, and α-tocopherol,β-tocopherol,γ-tocopherol increased while δ-tocopherol concentrations decreased on heat treatment of grapeseeds. The negative effect of tannin removal was confirmed by the low tocopherol contents of its oil. The results demonstrated the impacts of using microwave heating in producing oil from grapeseeds.