不同制备方法对米糠油品质影响及米糠蛋白的氨基酸组成分析  

Effect of different preparation methods on quality of rice bran oil and amino acid composition of rice bran protein

作　　者：肖竹钱 赵优萍 范煜[1] 姚刚[1] 沙如意[1] 蔡成岗[1] 毛建卫[1] XIAO Zhuqian;ZHAO Youping;FAN Yu;YAO Gang;SHA Ruyi;CAI Chenggang;MAO Jianwei(Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products,Zhejiang University of Science and Technology,Hangzhou 310023,China)

机构地区：[1]浙江科技学院浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同创新中心,杭州310023

出　　处：《中国油脂》2018年第11期39-44,72,共7页China Oils and Fats

基　　金：浙江省科技计划项目(2017C37049); 浙江省重点研发项目(2015C02031); 浙江省农业生物资源生化制造协同创新中心开放基金(2016KF0035,2016KF0044)

摘　　要：米糠油制备工艺中,温度控制对米糠油中功能性活性组分的保留至关重要。以米糠为原料,分别采用正己烷索氏提取、螺旋压榨法和液压压榨法制备米糠油,分析了制备方法对米糠油中功能性组分含量的影响,比较了液压米糠油与市售橄榄油、大豆油、葵花籽油和花生油的主要成分含量。结果表明:米糠油含有的主要脂肪酸为亚油酸、油酸、棕榈酸、二十碳烯酸、硬脂酸、亚麻酸;主要甾醇为β-谷甾醇、菜油甾醇和豆甾醇;液压压榨米糠油中油酸相对含量为35. 5%,亚油酸相对含量为32. 3%,且具有较高的角鲨烯含量(相对含量为0. 52%)。DPPH自由基清除能力测试结果显示,低加入量(8μL/m L)液压米糠油抗氧化活性显著优于橄榄油和大豆油;当加入量增至36μL/m L时,液压米糠油抗氧化活性明显降低,而橄榄油与大豆油抗氧化活性趋于稳定。将液压脱脂米糠可溶性蛋白水解后进行氨基酸组成分析,结果表明,球磨处理3 h精氨酸含量最高(11. 85mg/100 m L),其含量是其他氨基酸含量的4倍以上;其次为天冬氨酸(2. 72 mg/100 m L)。The controlling of temperature is essential for preservation of functionally active components for rice bran oil （RBO） in the preparation process. RBO was prepared via Soxhlet extraction, screw pressing and hydraulic pressing, and the effects of preparation methods on the functional components content were analyzed. The mail components contents in hydraulic pressed RBO were compared with those in olive oil, soybean oil, sunflower seed oil and peanut oil on sale. The results showed that RBO was mainly consisted of linoleic acid, oleic acid, palmitic acid, eiconic acid, stearic acid and linolenic acid. The bioactive components in RBO included/β - sitosterol, campesterol, stigmasterol and squalene. The relative contents of oleic acid and linoleic acid in hydraulic pressed rice bran oil were 35.5% and 32.3% respectively,and squalene content was higher （0.52%）. The DPPH free radical scavenging analysis demonstrated that the hydraulic pressed RBO showed stronger an- tioxidant activity at low addition （8 μL/mL） than olive oil and soybean oil. The antioxidant activity of RBO showed the sharp decline when the addi- tion was up to 36 μL/mL, but olive oil and soybean oil kept steadily antioxidant activities. What＇ s more, the amino acid composition of hydraulic pressed defatted rice bran soluble protein after hydrolyzing was analyzed. The content of arginine （ 11.85 mg/100 mL of ball grinding for 3 h） was the highest, more than three times higher than other amino acids, followed by aspartic acid（2.72 rag/100 mL）.

关 键 词：米糠油 抗氧化性 甾醇 可溶性蛋白 氨基酸 

分 类 号：TQ646.4[化学工程—精细化工] TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]