Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Food Chem. 2013 Nov 15;141(2):1390-7. doi: 10.1016/j.foodchem.2013.04.047. Epub 2013 Apr 24.
Effects of various binary organic solvents at different temperatures on the removal of lipids and beany or grassy odour of Bambara groundnut flour were studied. The highest lipid removal was achieved at 60°C (P<0.05), regardless of binary organic solvents used. Under the optimal temperature, chloroform/methanol showed the highest lipid removal (87%), followed by hexane/isopropanol (78%). All binary solvents containing methanol had higher efficiency in removal of phospholipids, and inactivation of lipoxygenase and trypsin inhibitors, as compared to isopropanol containing solvents (P<0.05). Based on FTIR spectra, lipids removed by methanol containing solvents had high content of phospholipids. The flours defatted by methanol containing solvents exhibited the lowest peroxide value, thiobarbituric acid-reactive substances and beany odour intensity than the non-defatted flour and those defatted by isopropanol containing solvents throughout the storage (P<0.05) of 30days at refrigerated and room temperatures. In general, chloroform/methanol was the most effective in inactivating lipoxygenase and trypsin inhibitors, retarding lipid oxidation as well as beany odour development in flour. Therefore, chloroform/methanol could be used to lower beany or grassy odour in Bambara groundnut flour.
研究了不同温度下的二元有机溶剂对斑鸠花生粉中脂质和豆腥味或草腥味的去除效果。无论使用哪种二元有机溶剂，最高的脂质去除率均在 60°C 时达到（P<0.05）。在最佳温度下，氯仿/甲醇的脂质去除率最高（87%），其次是正己烷/异丙醇（78%）。与含异丙醇的溶剂相比，所有含甲醇的二元溶剂在去除磷脂、失活脂肪氧合酶和胰蛋白酶抑制剂方面的效率都更高（P<0.05）。基于傅里叶变换红外光谱（FTIR），甲醇溶剂去除的脂质具有高含量的磷脂。与未脱脂面粉和含异丙醇的溶剂脱脂的面粉相比，用甲醇溶剂脱脂的面粉在冷藏和室温下储存 30 天期间（P<0.05）的过氧化值、硫代巴比妥酸反应物和豆腥味强度最低。总的来说，氯仿/甲醇在失活脂肪氧合酶和胰蛋白酶抑制剂、延缓脂质氧化以及面粉中豆腥味发展方面最为有效。因此，氯仿/甲醇可用于降低斑鸠花生粉中的豆腥味或草腥味。
