不同提取工艺对小麦胚芽油品质的影响  

Effects of Different Extraction Processes on the Quality of Wheat Germ Oil

作　　者：王青 刘超[1,2,3] 王新坤 徐同成[1,2,3] 郭溆 孙金月[1,2,3] WANG Qing;LIU Chao;WANG Xinkun;XU Tongcheng;GUO Xu;SUN Jinyue(Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Jinan 250100;Key Laboratory of Agro-products Processing Technology of Shandong Province,Jinan 250100;Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100)

机构地区：[1]农业农村部新食品资源加工重点实验室,济南250100 [2]山东省农产品精深加工技术重点实验室,济南250100 [3]山东省农业科学院农产品研究所,济南250100

出　　处：《食品工业》2019年第12期85-88,共4页The Food Industry

基　　金：国家重点研发计划子课题“多酚油料功能脂质高效制备与评价技术研究”（项目编号：2018YFD0401104-4）;山东省泰山学者特聘专家人才项目;山东省农业科学院农业科技创新工程（CXGC2016B16）

摘　　要：通过对不同方法制备的小麦胚芽油的理化性质进行比较,获得具有优势的加工工艺;同时通过烘箱法加速氧化试验,对小麦胚芽油的过氧化值、茴香胺值及脂质过氧化物进行测定,预测小麦胚芽油的货架期。结果显示:不同方法制备的小麦胚芽油的提取率大小顺序为正己烷萃取>超临界萃取>冷榨>水酶法提取;小麦胚芽油的主要脂肪酸成分亚油酸含量为54.91%,油酸、亚油酸、亚麻酸三种不饱和脂肪酸总量为77.75%;不同温度条件下处理油脂的抗氧化结果表明,小麦胚芽油的PV值、AV值、TBA值在不同温度下均呈递增趋势,适量添加VE、茶多酚作为抗氧化剂能保持小麦胚芽油PV值、AV值、TBA值平稳,具有良好的抗氧化效果;小麦胚芽油在60℃条件下加速氧化,亚油酸和α-亚麻酸含量逐步降低,硬脂酸含量逐渐增加,小麦胚芽油在存放过程中不饱和脂肪酸逐步被氧化。此次试验可用于预测小麦胚芽油的货架期,为小麦胚芽油的贮藏提供数据支持。By comparing the physicochemical properties of wheat germ oil prepared by different methods, the superior processing technology was obtained. At the same time, the peroxide value, anisidine value and lipid peroxide of wheat germ oil were determined by oven accelerated oxidation test, and the shelf life of wheat germ oil was predicted. The extraction rate of wheat germ oil prepared by different methods was n-hexane extraction>SFE extraction>cold pressing>water enzymatic extraction;The main fatty acid component of wheat germ oil had a linoleic acid content of 54.91%, and the total amount of three unsaturated fatty acids of oleic acid, linoleic acid and linolenic acid were 77.75%;The antioxidant value of oils treated under different temperature conditions showed that the PV value, AV value and TBA value of wheat germ oil had an increasing trend at different temperatures;The addition of VE and tea polyphenols as antioxidants could maintain the PV value, AV value and TBA value of wheat germ oil with good anti-oxidation effect;Linoleic acid content and alpha-linolenic acid content of wheat germ oil gradually decrease;The content of stearic acid increases gradually, and the unsaturated fatty acids of wheat germ oil are oxidized gradually during storage at 60 ℃. This test could be used to predict the shelf life of wheat germ oil and provide data support for the storage of wheat germ oil.

关 键 词：小麦胚芽油 PV值 AV值 TBA值 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]