小麦胚芽油的亚临界丁烷萃取及其分子蒸馏脱酸

Subcritical Butane Extraction of Wheat Germ Oil and Its Deacidification by Molecular Distillation.

作者信息

Li Jinwei, Sun Dewei, Qian Lige, Liu Yuanfa

机构信息

State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.

出版信息

Molecules. 2016 Dec 7;21(12):1675. doi: 10.3390/molecules21121675.

DOI:10.3390/molecules21121675

PMID:27941610

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6272929/

Abstract

Extraction and deacidification are important stages for wheat germ oil (WGO) production. Crude WGO was extracted using subcritical butane extraction (SBE) and compared with traditional solvent extraction (SE) and supercritical carbon dioxide extraction (SCE) based on the yield, chemical index and fatty acid profile. Furthermore, the effects of the molecular distillation temperature on the quality of WGO were also investigated in this study. Results indicated that WGO extracted by SBE has a higher yield of 9.10% and better quality; at the same time, its fatty acid composition has no significant difference compared with that of SE and SCE. The molecular distillation experiment showed that the acid value, peroxide value and -anisidine value of WGO were reduced with the increase of the evaporation temperatures, and the contents of the active constituents of tocopherol, polyphenols and phytosterols are simultaneously decreased. Generally, the distillation temperature of 150 °C is an appropriate condition for WGO deacidification with the higher deacidification efficiency of 77.78% and the higher retention rate of active constituents.

摘要

提取和脱酸是小麦胚芽油（WGO）生产的重要阶段。采用亚临界丁烷萃取（SBE）法提取粗制WGO，并基于得率、化学指标和脂肪酸谱，将其与传统溶剂萃取（SE）法和超临界二氧化碳萃取（SCE）法进行比较。此外，本研究还考察了分子蒸馏温度对WGO品质的影响。结果表明，采用SBE法提取的WGO得率较高，为9.10%，且品质更佳；同时，其脂肪酸组成与SE法和SCE法相比无显著差异。分子蒸馏实验表明，随着蒸发温度的升高，WGO的酸值、过氧化值和对茴香胺值降低，同时生育酚、多酚和植物甾醇等活性成分的含量也会降低。一般来说，150℃的蒸馏温度是WGO脱酸的适宜条件，脱酸效率较高，为77.78%，活性成分保留率也较高。