提取方法对长柄扁桃油稳定性及货架期的影响  

Effect of Extraction Methods on Stability and Shelf-life of Amygdalus Pedunculata Oil

作　　者：闫军[1,2] 王瑛瑶[2] 申烨华[1] 郭咪咪[2] 栾霞[2] Yan Jun Wang Yingyao Shen Yehua Guo Mimi Luan Xia(Key Laboratory of Synthetic and Natural Functional Molecule Chemistry College of Chemistry and Materials Science, Northwest University, of Ministry of Education,Xi＇an 710069 Academy of State Administration of Grain, Beijing 100037)

机构地区：[1]合成与天然功能分子化学教育部重点实验室,西北大学化学与材料科学学院,西安10069 [2]国家粮食局科学研究院,北京100037

出　　处：《中国粮油学报》2017年第4期93-97,102,共6页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2013AA102104);陕西省科技统筹创新工程计划(2012KTCL03-05;2011KTCL03-04);榆林市产学研项目(2014cxy-01)

摘　　要：采用冷榨法(CP)和超临界CO_2萃取法(SFE)提取长柄扁桃油,分析其理化指标和营养成分;通过烘箱储存试验,以过氧化值(POV)为参考指标,研究了长柄扁桃油在65、50、40、30、20℃下的氧化稳定性;采用油脂氧化酸败仪(Rancimat)法比较了长柄扁桃油与其他油的氧化稳定性。结果表明,超临界CO_2萃取法提取的长柄扁桃油(SFEO)营养成分含量高于冷榨法提取的长柄扁桃油(CPO);温度越高,氧化速度越快;长柄扁桃油的氧化稳定性要高于其他油。CPO和SFEO氧化均遵循一级化学反应,通过外推法得出CPO在20、25、30℃的货架期分别为194、127、84 d;SFFO在20、25、30℃的货架期分别为180、126、90 d,均具有较好的稳定性。Cold pressing （CP） and supercritical CO2 extraction method （SFE） were utilized to extract amygda- lus pedunculata oil and its physical and chemical indexes and nutrients were analyzed; the oxidation stability of amyg- dalus pedunculata oil at 65, 50, 40, 30, 20 ℃ was researched based on oven storage test and taking POV as refer- ence index; Rancimat method was used to compare the oxidation stability of amygdalus pedunculata oil with that of other oils. The results showed that the content of nutrients of the SFEO extracted by SFE were higher than the CPO extracted by cold pressing ; the oxidization of amygdalus pedunculata oil was accelerated along with increasing temper- ature; the amygdalus pedunculata oil had higher oxidation stability than the other oils. The oxidaton of CPO and SFEO followed first - order chemical reaction, the shelf - life of CPO and SFEO at 30 ℃ were 84 d and 90 d, respec- tively, which had higher stability.

关 键 词：长柄扁桃油 烘箱法 Rancinat法 氧化稳定性 动力学 货架期 

分 类 号：TQ646[化学工程—精细化工]