不同加工方式的南瓜籽油的储藏稳定性研究

Storage Stability of Pumpkin Seed Oil Processed with Different Methods

为探究南瓜籽油的储藏稳定性,对比冷榨(cold pressing,CP)、微波预处理-压榨(microwave pretreatmentpressing,MP)、超临界二氧化碳萃取(supercritical fluid extraction,SFE)3种加工方式制得的南瓜籽油在储藏过程中理化性质、油脂伴随物含量和自由基清除能力的变化。结果表明:室温储藏90 d,SFE南瓜籽油酸价、CP南瓜籽油过氧化值变化最大,分别提高了91.64%和171.74%,p-茴香胺值变化不大;MP南瓜籽油总酚、CP南瓜籽油总甾醇和生育酚损失率最大。MP南瓜籽DPPH和ABTS^(+)自由基清除能力均下降最多。加速氧化储藏28 d,CP南瓜籽油酸价、过氧化值、p-茴香胺值的增幅最显著,MP南瓜籽油的总酚损失大,3种工艺南瓜籽油甾醇减少的比例相差不大。CP南瓜籽自由基清除能力下降最多,DPPH和ABTS^(+)自由基清除能力分别下降了38.48%和50.67%。加速氧化过程中SFE南瓜籽油的稳定性优于CP和MP南瓜籽油。

The storage stability of pumpkin seed oil was studied.The pumpkin seed oil samples produced by three processing methods:cold pressing(CP),microwave pretreatment-pressing(MP),and supercritical fluid extraction(SFE),were compared in terms of the physical and chemical properties,lipid concomitant content,and free radical scavenging ability during storage.The results showed that after 90 d of storage at room temperature,the acid value of the sample obtained with SFE and the peroxide value of the sample obtained with CP increased by 91.64%and 171.74%,respectively,while the p-anisidine value presented slight changes.The sample obtained with MP showed the largest loss of total phenols,and that obtained with CP showcased the largest losses of total sterols and tocopherols.The sample obtained with MP showed the greatest declines in the DPPH and ABTS^(+) free radical scavenging abilities.Accelerated oxidative storage for 28 d resulted in the most significant increases in acid value,peroxide value,and p-anisidine value in the CP group,the largest loss of total phenols in the MP group,and small differences in the sterol reduction among the three groups.The DPPH and ABTS^(+) free radical scavenging abilities in the CP group decreased by 38.48%and 50.67%,respectively,which were the largest.The pumpkin seed oil in the SFE group demonstrated better stability than that in the other two groups during accelerated oxidation.