压榨花椒籽仁油的制备及其氧化稳定性  

Optimization of Alkaline Removal of Oil from Sichuan Pepper (Zanthoxylum bungeanum) Pericarp before Oil Pressing and Oxidative Stability of Sichuan Pepper Oil

作　　者：边凤霞[1] 郑旭煦[1,2] 殷钟意[2] 张玉静[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆400067 [2]重庆工商大学药物化学与化学生物学研究中心,重庆400067

出　　处：《食品科学》2013年第16期46-51,共6页Food Science

基　　金：重庆市科技攻关计划项目(CSTC;2011AB5007);重庆高校创新团队建设计划项目(KJTD201020)

摘　　要：以大红袍花椒籽为原料,油脂去除率为指标,采用碱液去除花椒籽表皮油脂,优化其工艺;以去除了表皮油脂的花椒籽为原料,采用螺旋压榨法制取花椒籽仁油;以过氧化值为指标,研究花椒籽仁油在不同温度、光线、空气和抗氧化剂条件下存放的氧化稳定性。结果表明:工艺条件优化后花椒籽表皮油脂去除率达93.85%,压榨花椒籽仁油出油率为20.2%;温度、光线和空气均可加速花椒籽仁油的氧化反应,且温度>光线>空气;特丁基对苯二酚(TBHQ)、VE和芝麻酚3种抗氧剂均能明显提高花椒籽仁油的稳定性,在相同剂量条件下,TBHQ的效果最好。An alkaline treatment process was described to remove pericarp oil from Dahongpao Sichuan pepper before screw pressing.The oxidative stability of the pressed oil under different conditions of temperature,light,air and antioxidants was evaluated in terms of peroxide value（POV）.Under optimized conditions,93.85% of the pericarp oil of Sichuan pepper was removed,and the yield of pressed oil was 20.2%.Exposure to heat,light and air accelerated the oxidation of Sichuan pepper oil,and heat was the most important factor followed by light and air.All TBHQ,VE and sesamol could markedly improve the stability of the essential oil,and TBHQ was the best antioxidant at the same doses.

关 键 词：花椒籽仁油 压榨法 氧化稳定性 过氧化值 抗氧化剂 

分 类 号：S565.9[农业科学—作物学]