不同方法制备薏苡种皮油的差异分析  

Difference analysis of adlay kernel pellicle oil extracted by different methods

作　　者：叶志青 李秋庭[2] 黎贵卿[3] 杨素华[3] 关继华[3] 邱米[3] 汤星月 吴建文[3] YE Zhiqing;LI Qiuting;LI Guiqing;YANG Suhua;GUAN Jihua;QIU Mi;TANG Xingyue;WU Jianwen(Guangxi University Assets Management Co.,Ltd.,Nanning 530004;Light Industry and Food Engineering College,Guangxi University,Nanning 530004;Guangxi Forestry Research Institute,Nanning 530002)

机构地区：[1]广西大学资产经营有限公司,南宁530004 [2]广西大学轻工与食品工程学院,南宁530004 [3]广西壮族自治区林业科学研究院,南宁530002

出　　处：《食品科技》2019年第5期258-263,共6页Food Science and Technology

摘　　要：采用热榨、冷榨和溶剂浸提3种方法制备薏苡种皮油,以甾醇、生育酚及矿物质含量为指标,进行主成分分析,探讨不同制备方法对指标的差异,结果如下:3种薏苡种皮油的理化指标中,色泽差异显著,热榨和冷榨薏苡种皮油呈墨绿色,溶剂浸提薏苡种皮油呈油脂固有的金黄色,3种薏苡种皮油酸价(4.21~4.45 mg/g)略高于国家标准;不同方法制备的薏苡种皮油的甾醇、生育酚和矿物质含量差异显著,从14个指标中提取了2个主成分,综合评价得分排名依次是:冷榨薏苡种皮油>溶剂浸提薏苡种皮油>热榨薏苡种皮油。The adlay kernel pellicle oil was prepared by hot pressing, cold pressing and solvent extraction. The contents of sterols, tocopherols and minerals were taken as the indexes, and the differences of the indexes between different preparation methods were discussed by the principal component analysis. The results were as follows: among the physical and chemical indexes of the three adlay kernel pellicle oils, the color difference was significant, the adlay kernel pellicle oils by hot pressing and cold pressing was dark green, and solvent extraction of adlay kernel pellicle oil was golden yellow inherent in oil. The acid value(4.21~4.45 mg/g) of the three adlay kernel pellicle oil was slightly higher than the national standard. The contents of sterols, tocopherols and minerals in the adlay kernel pellicle oils prepared by different methods were significantly different. Two main components were extracted from 14 indexes. The comprehensive evaluation scores ranked as follows: cold-pressed adlay kernel pellicle oil>solventextracted adlay kernel pellicle oil>hot-pressed adlay kernel pellicle oil.

关 键 词：薏苡种皮 热榨 冷榨 溶剂浸提 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程]