Kan Lina, Wang Lin, Ding Qingzhen, Wu Yanwen, Ouyang Jie
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University.
J Oleo Sci. 2017 Apr 3;66(4):345-352. doi: 10.5650/jos.ess16200. Epub 2017 Feb 24.
A flash extraction method was used to isolate Elaeagnus mollis oil (EMO). The optimal extraction parameters, sample/solvent ratio and extraction temperature, were determined to be 1:10 (g/mL) and 40°C, respectively. Especially, the extraction yield reached 49.30% when the extraction time was as short as 2 min. No obvious difference was observed in fatty acid composition, iodine value, saponification number, total phenolic content and tocopherol content between flash-extracted EMO and Soxhlet-extracted EMO, but their physicochemical values were lower than those of cold-pressed EMO. Cold-pressed EMO had higher oxidation stability, DPPH (1-diphenyl-2-picrylhydrazyl) and hydroxyl radical-scavenging activities than flash-extracted EMO and Soxlet extracted EMO. The flash extraction is demonstrated to be an alternative, efficient method for the vegetable oil production.
采用快速萃取法分离翅果油（EMO）。确定最佳萃取参数，即样品/溶剂比和萃取温度分别为1:10（g/mL）和40°C。特别地，当萃取时间短至2分钟时，萃取产率达到49.30%。快速萃取的EMO与索氏萃取的EMO在脂肪酸组成、碘值、皂化值、总酚含量和生育酚含量方面未观察到明显差异，但其理化值低于冷榨EMO。冷榨EMO比快速萃取的EMO和索氏萃取的EMO具有更高的氧化稳定性、DPPH（1,1-二苯基-2-苦基肼）和羟自由基清除活性。快速萃取被证明是植物油生产的一种替代、高效的方法。
