新鲜覆盆子（Rubus coreanus Miq.）种子油及葡萄酒加工废料的特性分析

Characterization of seed oils from fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste.

作者信息

Ku C S, Mun S P

机构信息

Department of Advanced Organic Materials Engineering, Chonbuk National University, Jeonju, Jeonbuk 561-756, Republic of Korea.

出版信息

Bioresour Technol. 2008 May;99(8):2852-6. doi: 10.1016/j.biortech.2007.06.005. Epub 2007 Jul 25.

DOI:10.1016/j.biortech.2007.06.005

PMID:17656085

Abstract

The physicochemical characteristics, fatty acid (FA) profile, and triacylglyceride (TAG) composition of seed oils from fresh Bokbunja (Rubus coreanus Miq.) fruits and traditional Bokbunja wine processing waste were determined in this study. Oil contents of the fresh seeds and the seeds from wine processing waste were similar, accounting for about 18% of dry weight. The free fatty acid (FFA) content between the two seed oils was significantly different (0.50% for fresh seed oil and 73.14% for wine seed oil). Iodine, conjugated diene, saponification values, and unsaponifiable matter were very similar in the oil samples, but the specific extinction coefficients at 232 and 270 nm of wine seed oil were higher than those of fresh seed oil. Linoleic (C18:2, 50.45-53.18%, L) and linolenic (C18:3, 29.36-33.25%, Ln) acids were the dominant FAs in the two seed oils, whereas oleic (C18:1, 7.32-8.04%, O), palmitic (C16:0, 1.55-1.65%, P), and stearic (C18:0, 0.65-0.68%, S) acids were the minor FAs. LLL, OLL, LLLn, OOL, LLnLn, and OOO were the abundant TAGs, representing >90% of the oils.

摘要

本研究测定了新鲜覆盆子（Rubus coreanus Miq.）果实和传统覆盆子酒加工废料种子油的物理化学特性、脂肪酸（FA）谱和甘油三酯（TAG）组成。新鲜种子和酒加工废料种子的油含量相似，约占干重的18%。两种种子油之间的游离脂肪酸（FFA）含量差异显著（新鲜种子油为0.50%，酒种子油为73.14%）。油样中的碘值、共轭二烯值、皂化值和不皂化物非常相似，但酒种子油在232和270 nm处的比消光系数高于新鲜种子油。亚油酸（C18:2，50.45 - 53.18%，L）和亚麻酸（C18:3，29.36 - 33.25%，Ln）是两种种子油中的主要脂肪酸，而油酸（C18:1，7.32 - 8.04%，O）、棕榈酸（C16:0，1.55 - 1.65%，P）和硬脂酸（C18:0，0.65 - 0.68%，S）是次要脂肪酸。LLL、OLL、LLLn、OOL、LLnLn和OOO是主要的甘油三酯，占油类的>90%。