摘要
[目的]为解决临界流体萃取制备的南瓜籽油(PSO)中含有较多杂质的问题,通过两种类型SiO_(2)对PSO进行低温精炼处理并研究其对油脂质量特性的影响。[方法]通过气相色谱、高效液相色谱和紫外光谱等方法分析和比较了两种临界流体制备的PSO品质差异及SiO_(2)低温精炼处理对PSO质量特性的影响。[结果]两种临界流体萃取PSO的脂肪酸含量和组成相似,亚临界制备的PSO含有更多的α-生育酚、γ-生育酚、总酚、β-胡萝卜素,以及更高的抗氧化活性,而超临界制备的PSO的角鲨烯和甾醇含量较高。经过两种类型的SiO_(2)精炼处理后,PSO的大多数脂肪酸含量基本不变(P>0.05),但酸价、过氧化值和色泽降低。PSO中的微量活性成分和抗氧化活性能力均显著降低(P<0.05),其中,微量活性成分的损失范围为8.9%~24.6%,而OSI、DPPH和FRAP损失率范围分别为3.2%~7.4%,13.2%~26.5%,15.3%~26.4%。此外,PSO经过两种类型的SiO_(2)精炼处理后,磷脂的总量降低85%以上。主成分分析和聚类分析的结果表明,制备工艺和SiO_(2)低温精炼处理对PSO的质量特性具有显著的影响。[结论]SiO_(2)精炼处理能够显著改善临界流体萃取制备PSO的质量特性。
[Objective]To solve the problem that pumpkin seed oil(PSO)prepared by critical fluid extraction contains more impurities,this paper employs two types of SiO_(2) to refine the PSO at low temperature and study the influence of them on the quality characteristics of the oil.[Methods]Gas chromatography,high performance liquid chromatography,and ultraviolet spectroscopy are adopted to analyze and compare the quality difference of PSO prepared from two critical fluids and the influence of low-temperature refining treatment of SiO_(2) on PSO quality characteristics.[Results]The results show that the fatty acid content and composition of PSO extracted by two critical fluids are similar,and PSO prepared by the subcritical extraction contains moreα-tocopherol,γ-tocopherol,total phenols,β-carotene,and higher antioxidant activity.Meanwhile,PSO prepared by the supercritical extraction includes higher squalene and sterol content.After two types of SiO_(2) refining treatment,the most fatty acid content in PSO remains basically unchanged(P>0.05),but the acid value,peroxide value,and color decrease.Additionally,both trace active ingredients and antioxidant activity in PSO are significantly reduced(P<0.05).Among them,the loss of trace active ingredients in PSO ranges from 8.9%to 24.6%,while the loss rates of OSI,DPPH,and FRAP are between 3.2%and 7.4%,13.2%and 26.5%,and 15.3%and 26.4%respectively.In addition,after PSO is refined with two types of SiO_(2),the total amount of phospholipids is reduced by more than 85%.The results of principal component analysis and clustering analysis show that the preparation process and low-temperature refining treatment of SiO_(2) have significant effects on the quality characteristics of PSO.[Conclusion]SiO_(2) refining treatment can significantly improve the quality characteristics of PSO prepared by critical fluid extraction.
作者
赵丽娜
李晋
ZHAO Lina;LI Jin(College of Pharmacy,Zhengzhou Railway Vocational&Technical College,Zhengzhou,Henan 451460,China)
出处
《食品与机械》
北大核心
2025年第4期37-43,共7页
Food and Machinery
基金
河南省中医药科学研究专项课题(编号:20-21ZY2313)。
关键词
南瓜籽油
SiO_(2)
低温精炼预处理
临界流体萃取
质量特性
pumpkin seed oil
SiO_(2)
low-temperature refining pretreatment
critical fluid extraction
quality characteristic
