超声诱导发芽过程柚子籽油品质的变化规律  

Quality change of grapefruit seed oil during ultrasonic induced germination

作　　者：马路凯 崔芸 刘芯如 柳建良[2] 肖更生 陈海光[1,2] 刘袆帆 利新红 MA Lukai;CUI Yun;LIU Xinru;LIU Jianliang;XIAO Gengsheng;CHEN Haiguang;LIU Huifan;LI Xinhong(Guangdong Key Laboratory of Science and Technology of Lingnan Specialty Food,College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Innovation Research Institute of Modern Agriculture Engineering,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;College of Food and Biological Engineering,Jimei University,Xiamen 361021,Fujian,China;Institute of Agricultural Sciences of Meixian District,Meizhou,Meizhou 514000,Guangdong,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,广州510225 [2]仲恺农业工程学院现代农业工程创新研究院,广州510225 [3]集美大学食品与生物工程学院,福建厦门361021 [4]梅州市梅县区农业科学研究所,广东梅州514000

出　　处：《中国油脂》2022年第5期23-28,共6页China Oils and Fats

基　　金：国家重点研发计划项目(2019YFD1002300);国家自然科学基金项目(32001622);广东省区域联合基金青年基金项目(2019A1515110823);广东省岭南特色食品科学与技术重点实验室开放基金(2021B1212040013);广州市科技特派员项目(GZKTP201937);广东省普通高校青年创新人才项目(KA2001957);河源市科技计划项目(2019003);2021年广东省科技创新专项“攀登计划”项目(pdjh2021b0251)。

摘　　要：为提高柚子籽油的营养成分含量,开发高品质的安全油脂,以梅州金柚柚子籽为研究对象,探究了超声诱导发芽过程中柚子籽油品质的变化规律。结果表明:随着超声诱导发芽时间的延长,柚子籽的得油率逐渐降低,9 d时柚子籽得油率为(52.18±0.01)%,比未发芽时降低了3.56百分点;发芽不改变柚子籽油脂肪酸组成,油酸含量小幅升高,亚油酸和亚麻酸含量小幅降低;发芽5 d时柚子籽油的酸值(KOH)为(1.19±0.04)mg/g,过氧化值为(1.98±0.02)mmol/kg,均符合植物油国家标准;脂溶性营养物质生育酚、角鲨烯含量先升高后下降,发芽5 d时生育酚含量为(265.29±0.05)μg/g,角鲨烯含量为(36.10±0.01)μg/g,均达到了峰值,与未发芽相比分别增长了3.74倍和7.60倍。因此,短时发芽可提高柚子籽油的营养价值。In order to improve the nutrient content of grapefruit seed oil and develop high-quality safe oil,Meizhou grapefruit seed was taken as the research object,and the change rule of grapefruit seed oil quality in the process of germination was studied.The results showed that the oil yield of grapefruit seed decreased gradually with the prolonging of germination time.After germination for 9 d,the oil yield of grapefruit seed was(52.18±0.01)%,which was 3.56 percentage points lower than that without germination.The fatty acid composition of grapefruit seed oil unchanged during germination,and the content of oleic acid increased slightly,while both the contents of linoleic acid and linolenic acid decreased slightly.The acid value and peroxide value of grapefruit seed oil after germination for 5 d were(1.19±0.04)mgKOH/g and(1.98±0.02)mmol/kg,which met the national standards of vegetable oil.The contents of fat-soluble nutrients tocopherol and squalene increased first and then decreased,and the contents of tocopherol and squalene after germination for 5 d were(265.29±0.05)μg/g and(36.10±0.01)μg/g,which reached the maximum value and increased by 3.74 times and 7.60 times compared with ungermination,respectively.Therefore,short-term germination can improve the nutritional value of grapefruit seed oil.

关 键 词：柚子籽油 发芽 脂溶性营养物质 脂肪酸组成 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] O426.9[轻工技术与工程—食品科学与工程]