Yu Gaiwen, Guo Tingting, Huang Qingde
Oil Crops Research Institute Chinese Academy of Agricultural Sciences Wuhan China.
Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China.
Food Sci Nutr. 2020 Mar 31;8(5):2271-2278. doi: 10.1002/fsn3.1502. eCollection 2020 May.
In this study, rapeseed was pretreated by steam explosion pretreatment technology and subsequently pressed to prepare rapeseed oil. GC, UPLC, and HPLC techniques were employed to analyze the quality characteristics of the rapeseed oil, including the canolol content and other quality characteristics. Additionally, the effect of steam explosion pretreatment technology on the canolol content of rapeseed oil was studied and the formation mechanism of canolol elucidated. The results revealed that when the steam explosion pressure reached 1.0 MPa, the canolol content of the tested oil increased from 41.21 to 2,168.69 mg/kg (52.63-fold increase) and that sinapic acid played a significant role in the conversion of canolol. Thus, the sinapine was converted into the intermediate (sinapic acid) by hydrolysis, which in turn was transformed into canolol through decarboxylation. The instantaneous high-energy environment generated by steam explosion pretreatment could intensify the hydrolysis and decarboxylation reactions of sinapine and sinapinic acid, thereby significantly increasing the canolol content of the oil. To prove the superiority of steam explosion pretreatment, we compared it with other pretreatment technologies, including traditional high-temperature roasting and popular microwave pretreatment. The results revealed that rapeseed oil prepared by steam explosion pretreatment displayed the best quality characteristics. This study can be a reference for the preparation process of rapeseed oil with superhigh canolol content and superior quality characteristics using steam explosion pretreatment.
在本研究中，采用蒸汽爆破预处理技术对油菜籽进行预处理，随后压榨制备菜籽油。运用气相色谱（GC）、超高效液相色谱（UPLC）和高效液相色谱（HPLC）技术分析菜籽油的品质特性，包括菜籽甾醇含量及其他品质特性。此外，研究了蒸汽爆破预处理技术对菜籽油中菜籽甾醇含量的影响，并阐明了菜籽甾醇的形成机制。结果表明，当蒸汽爆破压力达到1.0 MPa时，受试油中的菜籽甾醇含量从41.21 mg/kg增至2168.69 mg/kg（增长了52.63倍），且芥子酸在菜籽甾醇的转化过程中发挥了重要作用。因此，芥子碱通过水解转化为中间体（芥子酸），进而通过脱羧作用转化为菜籽甾醇。蒸汽爆破预处理产生的瞬间高能环境可强化芥子碱和芥子酸的水解及脱羧反应，从而显著提高油中菜籽甾醇的含量。为证明蒸汽爆破预处理的优越性，我们将其与其他预处理技术进行了比较，包括传统的高温烘焙和流行的微波预处理。结果表明，采用蒸汽爆破预处理制备的菜籽油具有最佳的品质特性。本研究可为利用蒸汽爆破预处理制备具有超高菜籽甾醇含量和优异品质特性的菜籽油的制备工艺提供参考。
