College of Food Science, Woosuk Univ., Samrea-Up, Wanju-Kun, Jeonbuk Province 565-701, Republic of Korea.
J Food Sci. 2012 Dec;77(12):C1249-55. doi: 10.1111/j.1750-3841.2012.02965.x. Epub 2012 Oct 26.
The chemical properties and oxidative stability of perilla oils obtained from roasted perilla seeds as affected by extraction methods (supercritical carbon dioxide [SC-CO(2)], mechanical press, and solvent extraction) were studied. The SC-CO(2) extraction at 420 bar and 50 °C and hexane extraction showed significantly higher oil yield than mechanical press extraction (P < 0.05). The fatty acid compositions in the oils were virtually identical regardless of the extraction methods. The contents of tocopherol, sterol, policosanol, and phosphorus in the perilla oils greatly varied with the extraction methods. The SC-CO(2) -extracted perilla oils contained significantly higher contents of tocopherols, sterols, and policosanols than the mechanical press-extracted and hexane-extracted oils (P < 0.05). The SC-CO(2) -extracted oil showed the greatly lower oxidative stability than press-extracted and hexane-extracted oils during the storage in the oven under dark at 60 °C. However, the photooxidative stabilities of the oils were not considerably different with extraction methods.
研究了不同提取方法（超临界二氧化碳[SC-CO2]、机械压榨和溶剂萃取）对炒制紫苏籽中紫苏油的化学性质和氧化稳定性的影响。在 420 巴和 50°C 的 SC-CO2 提取和正己烷提取的出油率明显高于机械压榨提取（P＜0.05）。油中的脂肪酸组成无论提取方法如何都几乎相同。紫苏油中的生育酚、甾醇、谷维素和磷的含量随提取方法的不同而有很大差异。SC-CO2 提取的紫苏油中生育酚、甾醇和谷维素的含量明显高于机械压榨提取和正己烷提取的油（P＜0.05）。在 60°C 黑暗条件下，在烘箱中储存时，SC-CO2 提取的油的氧化稳定性明显低于压榨提取和正己烷提取的油。然而，油的光氧化稳定性与提取方法没有明显的不同。
