提取方法对大豆油脂体组成及氧化稳定性的影响  

Effects of Extraction Methods on Composition and Oxidation Stability of Soybean Oil Bodies

作　　者：冯雪 钱珊珊[2] 于彤 周鑫[1] 江连洲[1] 侯俊财[1] Feng Xue;Qian Shanshan;Yu Tong;Zhou Xin;Jiang Lianzhou;Hou Juncai(College of Food Science,Northeast Agricultural University,Harbin 150030;State-owned Capital Department of Northeast Agricultural University,Harbin 150030)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]东北农业大学国资处,哈尔滨150030

出　　处：《中国食品学报》2021年第1期148-156,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31871727)。

摘　　要：以大豆为原料,比较缓冲溶液法、水相法和酶法3种提取方法对大豆油脂体提取率、组成、脂肪酸组成、磷脂、生育酚、ζ-电势和粒径的影响,以及对大豆油脂体氧化稳定性的影响。试验结果表明,酶法提取大豆油脂体的提取率(19.74±0.14)%显著高于缓冲溶液法(12.76±0.14)%和水相法(6.67±0.32)%的提取率(P<0.05);不同方法提取的大豆油脂体组成、脂肪酸组成、磷脂和生育酚含量、ζ-电势和粒径均存在显著性差异(P<0.05)。控制贮藏温度60℃,贮藏第0天时,用缓冲溶液法、酶法和水相法提取的大豆油脂体的过氧化值分别为(1.67±0.14),(1.84±0.10),(1.64±0.00)μg/mL,无显著性差异(P>0.05);水相法提取的油脂体的硫代巴比妥酸值(TBARS)为(1.14±0.01)μg/mL,显著高于酶法(1.02±0.02)μg/mL和缓冲溶液法(1.09±0.02)μg/mL(P<0.05);缓冲溶液法大豆油脂体TBARS显著高于酶提取法(P<0.05);酶法提取的油脂体的酸价(0.71±0.02)μg/mL显著低于水相法(0.96±0.13)μg/mL和缓冲溶液法(0.93±0.09)μg/mL(P<0.05);水相法和缓冲溶液法无显著差异(P>0.05)。不同提取方法获得的大豆油脂体在组成和理化性质上均存在显著差异(P<0.05),由酶法提取的大豆油脂体提取率和脂肪含量最高且稳定性最好。In this experiment,soybean was used as raw material,and the effects of buffer solution,aqueous phase and enzymatic methods on the extraction rate,composition,fatty acid composition,phospholipids,tocopherols,ζ-potential and particle size of soybean oil body were compared,and the effects on the oxidation stability of soybean oil body were analyzed.The results showed that the extraction rate of soybean oil body by enzymatic method(19.74±0.14)%was significantly higher than that by buffer solution method(12.76±0.14)%and aqueous method(6.67±0.32)%(P<0.05).There were significant differences in the composition of soybean oil body,fatty acid composition,phospholipid and tocopherol content,ζ-potential and particle size of soybean oil body extracted by different methods(P<0.05).On the first day after storage at 60℃,the peroxide values of soybean oil body extracted by buffer solution,enzymatic method and aqueous phase method respectively were(1.67±0.14),(1.84±0.10),(1.64±0.00)μg/mL,there was no significant difference(P>0.05).The TBARS of oil body extracted by aqueous phase method(1.14±0.01)μg/mL was significantly higher than that by enzymatic method(1.02±0.02)μg/mL and buffer solution method(1.09±0.02)μg/mL(P<0.05);the TBARS of soybean oil body extracted by buffer solution method was significantly higher than that by enzymatic method(P<0.05);the acid value of oil body extracted by enzymatic method(0.71±0.02)μg/mL was significantly lower than that by aqueous phase method(0.96±0.13)μg/mL and buffer solution method(0.93±0.09)μg/mL(P<0.05).There was no significant difference between aqueous phase method and buffer solution method(P>0.05).Therefore,the composition and physicochemical properties of soybean oil body obtained by different extraction methods were significantly different(P<0.05),the soybean oil body extracted by enzymatic method has the highest extraction rate,the highest fat content and the best stability.

关 键 词：大豆 油脂体 氧化性稳定性 提取方法 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]