Zheng Bingyu, Wu Yida, Wang Yong, Li Ying
Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Foods. 2024 May 10;13(10):1478. doi: 10.3390/foods13101478.
Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability.
受植物油对非极性和低极性天然化合物已证实的溶解能力的启发，本研究对以甘油三酯为主要成分的动物脂肪作为食品级溶剂从四川辣椒中同时提取类胡萝卜素和辣椒素进行了研究。首先比较了猪油、牛油、鸡油和巴沙鱼油对二荆条辣椒的溶解能力，其中对类胡萝卜素提取率较差的动物油（平均0.79毫克/克）对辣椒素的提取效果较好（平均0.65毫克/克）。此外，从脂肪酸组成、油脂品质指标、晶体多晶型、熔化和结晶行为等方面评估了动物脂肪对油提取物的溶剂效应，提取前后的动物脂肪之间未观察到显著差异。提取后动物脂肪的氧化稳定性可提高1.02至2.73倍，辣味程度可达到与市售火锅油相同的辣度水平。此外，预测了溶剂和溶质的汉森溶解度参数以进行进一步的理论混溶性研究，这有助于更好地理解这种油提取背后的溶解机制。总体而言，动物脂肪显示出它们从四川辣椒中同时提取类胡萝卜素和辣椒素的相当大的溶剂能力，这表明开发具有增强风味和稳定性的新型四川麻辣火锅油具有巨大潜力。
