不同提取方法对水飞蓟籽油氧化稳定性的影响研究  

Effect of Different Extraction Methods on Oxidative Stability of Silymarin Seed Oil

作　　者：杨柳 孟祥颖 刘雨 张卓 陈宇飞 YANG Liu;MENG Xiangying;LIU Yu;ZHANG Zhuo;CHEN Yufei(School of Cereal,Jilin Business and Technology College,Changchun 130507,China;Management of Scientific Research,Jilin Business and Technology College,Changchun 130507,China)

机构地区：[1]吉林工商学院粮食学院,吉林长春130507 [2]吉林工商学院科研处,吉林长春130507

出　　处：《食品安全导刊》2022年第12期141-144,共4页China Food Safety Magazine

基　　金：吉林省科技发展计划项目(20200708053YY);吉林省教育厅“十三五”科学技术项目(JJKH20200216KJ)。

摘　　要：本文采用笨榨法、超临界萃取法、液压法这3种方法提取水飞蓟籽油,并对不同方法提取的水飞蓟籽油的理化性质和氧化稳定性进行分析比较。结果表明,酸价、过氧化值、K_(270)值随时间延长而增加,多酚含量随时间延长而降低,超临界萃取法和压榨法均可较好地提取水飞蓟籽中的营养功能成分,以酸价衡量3种提取方式得出水飞蓟籽油的氧化稳定性依次为笨榨法>超临界萃取法>液压法,且超临界萃取法与笨榨法的氧化稳定性比较相近。考虑到投资成本和实际产量,笨榨法更适合水飞蓟籽油的提取。In this paper,silymarin seed oil was extracted by three methods,i.e.squeezing method,supercritical extraction method and hydraulic method.The physicochemical properties and oxidation stability of silymarin seed oil extracted by different pressing methods were analyzed and compared.The results showed that acid value,peroxide value and K_(270) value increased with time,while polyphenol content decreased with time.The results showed that both supercritical extraction method and pressing method could extract the nutritional functional components of silymarin seed oil.The oxidation stability of silymarin seed oil obtained by the three extraction methods measured by acid value was as follows:squeezing method>supercritical extraction method>hydraulic method,and the oxidation stability of supercritical extraction method and squeezing method was similar.Considering the investment cost and the actual production,the squeezing method is more suitable for the extraction of silymarin seed oil.

关 键 词：水飞蓟籽油 超临界萃取 氧化稳定性 

分 类 号：TQ645.1[化学工程—精细化工]