摘要
旨在提升花生油的营养价值和提高葡萄副产物的利用率,以花生仁和葡萄籽为原料,将二者按质量比1∶1混合压榨制备富含白藜芦醇花生油(混合压榨油),以花生油和葡萄籽油为对照,对混合压榨油的得率、白藜芦醇含量、理化指标、脂肪酸组成、体外抗氧化活性、风味成分进行分析。结果表明:混合压榨油得率为19.05%,其白藜芦醇含量为43.70μg/mL,较花生油提高了2.3倍;混合压榨油呈黄绿色、澄清透明、不分层,有木质清香,气味比花生油更平和,酸值、过氧化值均符合GB 2716—2018要求;混合压榨油中主要含有10种脂肪酸,其中亚油酸含量为49.65%,较花生油有所提高;此外,混合压榨油表现出更佳的DPPH自由基清除效果,其铁离子还原能力较葡萄籽油强,但弱于花生油;混合压榨油风味与花生油和葡萄籽油存在明显差异,主要差异风味成分为含氮类物质、短链烷烃、硫化物等。综上,富含白藜芦醇花生油具有较高的营养价值,可作为功能性油脂进行开发利用。
To enhance the nutritional value of peanut oil and improve the utilization rate of grape by-products,a mixture of peanut kernels and grape seeds was pressed in a 1∶1 mass ratio to produce peanut oil enriched with resveratrol(mixed pressed oil).Peanut oil and grape seed oil were used as controls,the yield,resveratrol content,physicochemical properties,fatty acid composition,in vitro antioxidant activity,and flavor components of the mixed pressed oil were analyzed.The results showed that the yield of the mixed pressed oil was 19.05%,and its resveratrol content was 43.70μg/mL,which was 2.3 times higher than that of peanut oil.The mixed pressed oil exhibited a yellow-green color,clear and transparent without stratification,and had a pleasant aroma characterized by a harmonious blend of woody,which was milder than that of peanut oil.The acid value and peroxide value of the mixed pressed oil met the requirements of GB 2716-2018.The mixed pressed oil contained 10 major fatty acids,with linoleic acid accounting for 49.65%,which was higher than that in peanut oil.Additionally,the mixed pressed oil demonstrated better DPPH free radical scavenging effects.Its iron ion reducing capacity was stronger than that of grape seed oil but weaker than that of peanut oil.The flavor profile of the mixed pressed oil was distinctly different from those of peanut oil and grape seed oil,with the main differences being in nitrogen-containing compounds,short-chain alkanes,and sulfide.In coclusion,the peanut oil enriched with resveratrol has higher nutritional value and can be developed as a functional oil.
作者
张寒
郑竟成
王澍
聂雪娇
何东平
洪坤强
ZHANG Han;ZHENG Jingcheng;WANG Shu;NIE Xuejiao;HE Dongping;HONG Kunqiang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education,Wuhan Polytechnic University,Wuhan 430023,China;Wuhan Institute for Food and Cosmetics Inspection,Wuhan 430023,China;Key Laboratory of Edible Oil Quality and Safety,State Administration for Market Regulation,Wuhan 430023,China)
出处
《中国油脂》
北大核心
2026年第1期1-5,65,共6页
China Oils and Fats
基金
国家市场监督管理总局重点实验室(食用油质量与安全)开放研究基金(SYYKF202308)。
关键词
白藜芦醇
花生油
葡萄籽油
混合压榨
抗氧化能力
风味差异
resveratrol
peanut oil
grape seed oil
mixed pressing
antioxidant capacity
flavor differences
