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亚临界流体萃取对杏仁油品质的影响：与传统机械压榨法的比较。

The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method.

作者信息

Qi Zhou, Xiao Jia, Ye Liu, Chuyun Wan, Chang Zheng, Shugang Li, Fenghong Huang

机构信息

Oil Crops Research Institute, Chinese Academy of Agricultural Sciences of the Ministry of Agriculture, Key Laboratory of Oilseeds Processing, Hubei Key Laboratory of Lipid Chemistry and Nutrition Ministry of Agriculture, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory Wuhan China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China.

出版信息

Food Sci Nutr. 2019 Jun 27;7(7):2231-2241. doi: 10.1002/fsn3.1023. eCollection 2019 Jul.

DOI:10.1002/fsn3.1023
PMID:31388415
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC6668568/
Abstract

This study investigated the effect of different almond oil extraction techniques, namely, cold-press extraction (CP), hydraulic press extraction (HP), and subcritical fluid extraction (SFE), on the fatty acid composition, physicochemical properties, bioactive substances, and thermal stability. The results showed that oleic acid and linoleic acid were the main unsaturated fatty acids in almond oil (AO). The overall physicochemical properties of the AO (SFE) had the better oil quality compared to cold-press extraction and hydraulic press extraction in three kinds of varieties. Almond oil extracted from SFE contained the highest levels of total phenolics (9.58-11.75 mg/100 g), total phytosterols (92.86-244.21 mg/100 g), total tocopherols, and tocotrienols (48.03-55.74 mg/100 g). Meanwhile, the TG/DTG curves showed AO (SFE) were more thermally stable than AO (CP) and AO (HP) consistent with the result of oxidative induction time. Subcritical fluid extraction may be a useful extraction technology to produce high-quality almond oils in the future.

摘要

本研究考察了不同杏仁油提取技术，即冷榨提取（CP）、液压榨取（HP）和亚临界流体萃取（SFE）对脂肪酸组成、理化性质、生物活性物质及热稳定性的影响。结果表明，油酸和亚油酸是杏仁油（AO）中的主要不饱和脂肪酸。在三种品种中，AO（SFE）的整体理化性质相比冷榨提取和液压榨取具有更好的油品质。从SFE提取的杏仁油含有最高水平的总酚（9.58 - 11.75毫克/100克）、总植物甾醇（92.86 - 244.21毫克/100克）、总生育酚和生育三烯酚（48.03 - 55.74毫克/100克）。同时，TG/DTG曲线表明AO（SFE）比AO（CP）和AO（HP）具有更高的热稳定性，这与氧化诱导时间的结果一致。亚临界流体萃取可能是未来生产高品质杏仁油的一种有用提取技术。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e535/6668568/a1d05ab70a71/FSN3-7-2231-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e535/6668568/913a235cfe39/FSN3-7-2231-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e535/6668568/e98adfaed821/FSN3-7-2231-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e535/6668568/a1d05ab70a71/FSN3-7-2231-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e535/6668568/913a235cfe39/FSN3-7-2231-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e535/6668568/e98adfaed821/FSN3-7-2231-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/e535/6668568/a1d05ab70a71/FSN3-7-2231-g003.jpg

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