原生态椰子油不同提取方法下理化特性比较研究  

Physicochemical properties of virgin coconut oil extracted by different methods

作　　者：李光辉[1,2] FEILIANA Tandiono 陈佳子[1,2] 叶耀坤[1,2] 刘华[3] 王瑛[1,2] 汪勇[1,2] 

机构地区：[1]暨南大学食品科学与工程系,广东高校油脂生物炼制工程技术研究中心,广州510632 [2]暨南大学-萨斯喀切温大学“油料生物炼制与营养”联合实验室,广州510632 [3]广州军区广州总医院,广州510010

出　　处：《中国油脂》2017年第8期1-5,共5页China Oils and Fats

基　　金：教育部“新世纪优秀人才”支持计划(NCET-12-0675)

摘　　要：采用湿磨加工、干法加工、热处理和酶解法从椰子中提取原生态椰子油(VCO),利用气相色谱仪、油脂氧化稳定性测定仪、差示扫描量热仪对VCO进行了理化特性的研究,并与商业椰子油进行对比。同时利用酶解法提取的VCO与商业棕榈油的抗氧化性进行比较。结果表明:VCO的脂肪酸组成以饱和脂肪酸为主,约为90%左右,酶解法提取的VCO的饱和脂肪酸含量高达95.1%,干法加工提取的VCO具有较高的不饱和脂肪酸,其中油酸含量较高;酶解法提取的VCO的氧化诱导时间差异显著,在140℃下的氧化诱导时间最长,达7.5 h,且显著长于棕榈油的,酶解法提取的VCO氧化稳定性最好;VCO熔点范围和结晶温度范围分别为25~26℃和-10~10℃。The virgin coconut oil （VCO） was extracted by wet method, dry extraction, boiling water extraction and enzymatic method. Its physicochemical^properties were analyzed by gas chromatography, Rancimat method and differential scanning calorimetry, and compared with those of commercial coconut oil. Meanwhile, the antioxidant activity of VCO extracted by enzymatic method was compared with com- merical palm oil. The results showed that the fatty acids of VCO were mainly saturated fatty acids. Satu- rated fatty acids content in VCO was about 90%, with the highest value of 95.1% in VCO extracted by enzymatic method. VCO extracted by dry me^od contained more unsaturated fatty acids and oleic acid had higher content. Oxidation induction period（IP） of VCO extracted by enzymatic method had signifi- cant difference, reaching 7.5 h at 140℃, which was significantly higher than that of palm oil. VCO extracted by enzymatic method had the best oxidative stability. Melting temperature and crystallization temperature of VCO were in the range of 25 - 26℃ and - 10 - 10℃, respectively.

关 键 词：原生态椰子油 抗氧化活性 氧化诱导时间 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]