Wu Longkun, Xue Wenwen, Shen Xiaolong, Hu Wenhao, Zhao Xiuhong, Yang Xiaofei, Yang Qingyu
School of Food Science and Technology, Shenyang Normal University, Shenyang 110031, China.
School of Food Science and Technology, Shenyang Normal University, Shenyang 110031, China.
Food Chem. 2025 Jun 23;491:145217. doi: 10.1016/j.foodchem.2025.145217.
Lipidomics technology allows systematic elucidation of molecular transformation mechanisms during oil processing and precise characterization of spatiotemporal distribution patterns of bioactive lipid constituents. Meanwhile, microwave (MW) treatment technology, utilizing synergistic non-thermal effects, has notable application potential in food lipid engineering owing to its superior energy transfer efficiency and reaction selectivity. This study employed MW-assisted mechanical pressing and aqueous enzyme methods to compare the quality, antioxidant properties, flavor and lipid composition of sunflower seed oil before and after MW treatment. Results indicate that MW treatment (45 °C, 2 min, 550 W) improved oil yield, facilitated the Maillard reaction, enhanced the ability of the oil to scavenge free radicals and significantly increased chlorophyll content. Enzyme-assisted aqueous extraction preserved more phytosterols and chlorophyll than hot pressing. The total phenolic content decreased in the enzyme-extracted oil but increased in the pressed oil. A total of 20 volatile compounds exhibiting green, fatty, nutty and roasted aromas were identified using gas chromatography-ion mobility spectrometry (GC-IMS). Comprehensive lipidomic characterization using UPLC-Q-TOF MS revealed 2644 lipid molecules across 42 sub-classes, with 48 significantly differentiated lipids between the MW-treated and control groups. The MW exposure induced quantitative modifications in specific sub-classes (PC ↑ 5.96 %, TG ↑ 0.77 %, PS ↓ 17.61 % and DG ↓ 3.05 %). These findings indicate that MW-enzymatic synergy enhances the extraction efficiency and nutritional profile of sunflower oil, establishing a scientific basis to develop functional lipid products through precision processing technologies.
脂质组学技术能够系统地阐明油脂加工过程中的分子转化机制，并精确表征生物活性脂质成分的时空分布模式。同时，微波（MW）处理技术利用协同非热效应，凭借其卓越的能量转移效率和反应选择性，在食品脂质工程中具有显著的应用潜力。本研究采用微波辅助机械压榨和水酶法，比较了微波处理前后葵花籽油的品质、抗氧化性能、风味和脂质组成。结果表明，微波处理（45℃，2分钟，550瓦）提高了出油率，促进了美拉德反应，增强了油脂清除自由基的能力，并显著提高了叶绿素含量。酶辅助水提取比热压榨保留了更多的植物甾醇和叶绿素。酶提取油中的总酚含量降低，而压榨油中的总酚含量增加。使用气相色谱-离子迁移谱（GC-IMS）共鉴定出20种具有绿色、脂肪、坚果和烘焙香气的挥发性化合物。使用超高效液相色谱-四极杆-飞行时间质谱（UPLC-Q-TOF MS）进行的综合脂质组学表征揭示了42个亚类中的2644个脂质分子，微波处理组和对照组之间有48种脂质存在显著差异。微波处理导致特定亚类发生定量变化（磷脂酰胆碱↑5.96%，甘油三酯↑0.77%，磷脂酰丝氨酸↓17.61%，甘油二酯↓3.05%）。这些发现表明，微波-酶协同作用提高了葵花籽油的提取效率和营养成分，为通过精密加工技术开发功能性脂质产品奠定了科学基础。
