Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road, Haidian District, Beijing, 100083, P.R. China.
COFCO Nutrition & Health Research Institute, No. 4 Road, Future Science and Technology Park South, Beijing, 102209, P.R. China.
J Food Sci. 2022 Sep;87(9):3888-3899. doi: 10.1111/1750-3841.16280. Epub 2022 Aug 19.
Five different processing methods (cold pressing, hot pressing, solvent extraction, ultrasound-assisted solvent extraction, and supercritical fluid extraction) were evaluated to extract oils from Lycium barbarum (L. barbarum) seeds based on the lipid composition, minor bioactive components, and oxidative stability of oils. A large proportion of unsaturated fatty acids was detected in the L. barbarum seed oil, especially linoleic acid (65.24-66.26%). Minor bioactive components were abundant in L. barbarum seed oils, including tocopherols (292.65-488.49 mg/kg), phytosterols (9606.31-166,684.77 mg/kg), polyphenols (35.65-113.87 mg/kg), and carotenoid (4.17-46.16 mg/100 g). Specifically, the phytosterol content was higher than that of other common oils. Comparing the different processing techniques, ultrasound-assisted solvent extraction provided the highest extraction yield and recovery. The quantities of tocopherols, phenols, and phytosterols in hot-pressed oil were higher than those in oils extracted from other methods, and thus it had the best oxidative stability. L. barbarum seed oils extracted by different techniques showed various characteristics and could be distinguished through principal component analysis and hierarchical cluster analysis. PRACTICAL APPLICATION: L. barbarum seed oil is a potentially underutilized oil resource with abundant essential fatty acid and phytosterol, which owns great value to apply in the nutritional, cosmetic, and medicinal fields. Hot pressing is an efficient method to produce L. barbarum seed oil for health care with high nutritional value and good quality, which can also be easily implemented on an industrial scale.
五种不同的加工方法（冷榨、热榨、溶剂萃取、超声辅助溶剂萃取和超临界流体萃取）基于脂质组成、微量生物活性成分和油的氧化稳定性来从枸杞（L. barbarum）种子中提取油。在枸杞籽油中检测到大量的不饱和脂肪酸，特别是亚油酸（65.24-66.26%）。枸杞籽油中含有丰富的微量生物活性成分，包括生育酚（292.65-488.49mg/kg）、植物甾醇（9606.31-166684.77mg/kg）、多酚（35.65-113.87mg/kg）和类胡萝卜素（4.17-46.16mg/100g）。特别是，植物甾醇的含量高于其他常见油。比较不同的加工技术，超声辅助溶剂萃取提供了最高的提取率和回收率。热榨油中的生育酚、酚类和植物甾醇的含量高于其他方法提取的油，因此其氧化稳定性最好。不同技术提取的枸杞籽油表现出不同的特性，可以通过主成分分析和层次聚类分析进行区分。实际应用：枸杞籽油是一种潜在的未充分利用的油资源，富含必需脂肪酸和植物甾醇，具有很大的应用价值，可应用于营养、化妆品和医药领域。热榨是一种生产具有高营养价值和良好品质的保健枸杞籽油的有效方法，也可以很容易地在工业规模上实施。
