冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响  

Effects of Cold Pressing and Hot Pressing on Acidic Value and Unsaturated Fatty Acid Contents of Perilla Oil

作　　者：陈琳[1] 李荣[1] 刘韬[1] 姜子涛[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2014年第8期279-282,共4页Food Science

基　　金：天津市自然科学基金重点项目(120029);天津市高校科技发展基金计划项目(20110608)

摘　　要：通过碱水解,将紫苏油甘油三酸酯转化为游离脂肪酸,利用反相高效液相色谱-蒸发光散射检测器法,采用梯度洗脱的方式,测定冷、热榨紫苏油甘油三酸酯中的脂肪酸含量.结果表明,两种紫苏油甘油三酸酯中脂肪酸的含量差异较大.冷榨紫苏油中亚麻酸、亚油酸含量显著高于热榨紫苏油,而油酸、棕榈酸含量略低.冷榨紫苏油中5种脂肪酸的含量高达95.09％,而热榨油含量仅为87.89％.5种脂肪酸的回收率为99.70％～101.11％,相对标准偏差介于0.44％～3.66％之间.The fatty acid contents in cold-pressed and hot-pressed perilla oils were determined by reversed phase high performance liquid chromatography with evaporative light scattering detector （HPLC-ELSD） in a gradient elution mode after conversion of the triglycerides into free fatty acids by alkaline hydrolysis.The results showed that the differences in the contents of fatty acids in cold-pressed and ho-pressed perilla oils were highly significant.The contents of linolenic and linoleic acids in cold-pressed perilla oil were significantly higher,whereas the contents of oleic acid and palmitic acid were relatively lower than in hot-pressed oil.The content of five fatty acids accounted for up to 95.09％ of total fatty acids in coldpressed oil,but only 87.89％ in hot-squeezed oil.The recoveries of five fatty acids were 99.70％-101.11％,with relative standard derivations （RSDs） between 0.44％ and 3.66％.

关 键 词：反相高效液相色谱-蒸发光散射检测器 紫苏油 冷榨油 热榨油 脂肪酸组成 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]