加工过程对苹果籽油中植物甾醇流向分布影响  

The distribution pattern and flow direction of phytosterols in apple seed oil processing

作　　者：赵雁武[1,2] 牛永洁[1] 王宪伟 仇农学[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062 [2]武警工程大学军事经济系,陕西西安710086

出　　处：《食品工业科技》2012年第17期70-72,共3页Science and Technology of Food Industry

基　　金：陕西省自然科学基金资助项目(2010JM3005);武警工程大学基础研究基金项目(WJY201033)

摘　　要：采用GC-FIR法对苹果籽加工过程中的植物甾醇进行了成分分析。结果表明,苹果籽油中植物甾醇主要成分为菜油甾醇、豆甾醇和β-谷甾醇,其中以β-谷甾醇含量最高;压榨法制备的苹果籽油植物甾醇的含量(385mg/100g)高于索氏提取(288mg/100g)和超声提取法(318mg/100g);且随着苹果籽油精炼程度提高,油脂中的有益微量成分植物甾醇损失增大。Apple seed oil was extracted in different extraction methods from apple seed, and its phytosterols compositions were analyzed by GC-FIR.Results showed that campesterol, stigmasterol and β-sitosterol were main phytosterols components, and β-sitosterol was the major fraction in apple seed oil. Content of phystosterols reached （385mg/i00g）by cold pressing extraction method,which was much higher than that of Soxhlet extraction （288mg/100g） and ultrasonic extraction （318mg/100g）.With the degree of refining improving, content loss of phytosterols,the beneficial trace elements,became higher.

关 键 词：苹果籽油 流向分布 植物甾醇 

分 类 号：TS201.1[轻工技术与工程—食品科学]