化学精炼对稻米油谷维素和总酚含量及清除自由基能力的影响  

Effects of chemical refining on contents of oryzanol,phenolics and free radical scavenging capacity of rice bran oil

作　　者：张志艳 金俊[1] 刘睿杰[1] 常明[1] 金青哲[1] 王兴国[1] ZHANG Zhiyan;JIN Jun;LIU Ruijie;CHANG Ming;JIN Qingzhe;WANG Xingguo(Collaborative Innovation Center of Food Safety and Nutrition,State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室食品安全与营养协同创新中心,江苏无锡214122

出　　处：《中国油脂》2018年第10期8-11,共4页China Oils and Fats

基　　金：江南大学食品科学与技术国家重点实验室自由探索资助课题(SKLF-ZZA-201705);金龙鱼营养与安全研究基金

摘　　要：稻米油因具有高营养价值、良好的稳定性而备受关注。精炼过程直接影响稻米油性质及伴随物,选取毛油及脱胶、脱蜡、脱酸、中和、脱色、脱臭和脱脂7个精炼工序的稻米油,研究精炼工序对稻米油酸值、过氧化值、谷维素和总酚含量的影响。采用4种方法评估精炼过程中稻米油清除自由基能力,并采用Pearson相关性分析研究酸值、过氧化值、谷维素、总酚与清除自由基能力之间的关系。结果表明:化学精炼使稻米油的谷维素和总酚含量分别损失了82%和94%;与毛油相比,在精炼过程中ABTS、FRAP、ORAC和DPPH 4种方法测定脱脂稻米油清除自由基能力分别损失了91%、47%、92%和58%,且这4种方法对稻米油清除自由基能力评估的结果均与谷维素及总酚含量呈显著相关(P <0.05),ABTS法、ORAC法和DPPH法的评估结果均与酸值呈显著相关(P <0.05)。Due to its high nutritional value and good stability,rice bran oil attracts much attention.The properties and accompanying micronutrients of rice bran oil are directly affected by the refining process.Eight stages of rice bran oils including crude oil,degumming oil,dewaxing oil,physical deacidification oil,neutralization（alkali refining）oil,decolorization oil,deodorization oil and winterization oil were selected to systematically study the effects of chemical refining on the acid value,peroxide value and contents of oryzanol and phenolics.Four methods were used to determine the free radical scavenging capacity of rice bran oil.And the correlations between acid value,peroxide value,oryzanol,phenolics and the free radical scavenging capacity were studied.The results showed that the loss rates of oryzanol and phenolics after refining were 82% and 94% ,respectively,and the free radical scavenging capacity of rice bran oil determined by ABTS,FRAP,ORAC and DPPH methods reduced by 91% ,47% ,92% and58% respectively compared with crude oil.The results of free radical scavenging capacity determined by four methods significantly correlated with contents of oryzanol and phenolics（P〈0.05）.The results of ABTS,ORAC and DPPH methods were significantly correlated with the acid value（P〈0.05）.

关 键 词：稻米油 精炼 谷维素 总酚 清除自由基能力 相关性 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]