蒸汽爆破预处理油菜籽的多酚得率及抗氧化活性  

Polyphenols yield and antioxidant capacity of rapeseed pretreated by steam explosion

作　　者：丰程凤 崔文玉 夏智慧 罗凯云 程安玮 FENG Chengfeng;CUI Wenyu;XIA Zhihui;LUO Kaiyun;CHENG Anwei(School of Food Science and Technology,Hunan Agricultural University,Changsha,Hunan 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2023年第5期609-615,共7页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省教育厅项目(19A236);山东省自然科学基金面上项目(ZR2019MC072)。

摘　　要：油菜籽经0.4、0.7、1.0 MPa等3种压力及维压1、3 min的蒸汽爆破预处理后,采用低温压榨法分离菜籽饼及油,分别测定其多酚得率、组成及抗氧化活性,探究蒸汽爆破预处理对其的影响。结果表明:相同维压时间下提高爆破压力或相同的压力下延长维压时间,制备的菜籽油颜色逐渐加深;经蒸汽爆破处理后菜籽饼多酚得率为7.12~8.42 g/(100 g),菜籽油多酚得率显著提高,1.0 MPa下维压3 min时,菜籽油多酚得率最高,为0.56 g/(100 g);菜籽饼中生成了2,6–二甲氧基–4–乙烯基苯酚(canolol)、儿茶素、咖啡酸等物质,其中canolol的转化生成量最大,且一部分迁移到菜籽油中,0.7 MPa下维压3 min时,菜籽饼和油中canolol含量达到最大,分别为12120.00、4680.00 mg/kg;DPPH、ABTS和FRAP法测定的菜籽油提取物的抗氧化能力显著提升,但菜籽饼的抗氧化能力变化幅度较小;多酚得率与提取物的抗氧化能力之间存在显著或极显著的正相关。可见,蒸汽爆破可作为提高菜籽油中多酚含量及抗氧化活性的一种有效预处理技术,蒸汽压力0.7 MPa、维压3 min可作为一个较优的汽爆条件用于油菜籽的加工处理。Rapeseed were pretreated by steam explosion at 0.4,0.7 and 1.0 MPa and at maintenance pressure for 1 and 3 min.The low temperature pressing method was used to separate rapeseed cake and oil,and their polyphenol yield,composition and antioxidant capacity were determined respectively to investigate the effects of steam explosion pretreatment on them.The results showed that the color of the prepared rapeseed oil was gradually deepened by either increasing the bursting pressure at the same dimensional pressure time or increasing the dimensional pressure time at the same pressure.After the steam explosion treatment,the polyphenol yields of rapeseed cake were 7.12-8.42 g/(100 g).The polyphenol yields of rapeseed oil were significantly increased with the highest polyphenol yield 0.56 g/(100 g)at the time of dimensional pressure for 3 min at 1.0 Mpa.2,6-dimethoxy-4-vinylphenol(canolol),catechins,caffeic acid etc were generated in rapeseed cake,of which canolol had the largest amount of conversion generation and part of it migrated to rapeseed oil,and the contents of canolol in rapeseed cake and oil reached the maximum when the dimensional pressure was maintained for 3 min at 0.7 MPa,which was 12120.00 and 4680.00 mg/kg.The antioxidant capacity of rapeseed oil extracts determined by DPPH,ABTS and FRAP methods was significantly increased,while the antioxidant capacity of rapeseed cake showed a smaller change.A significant or highly significant positive correlation between polyphenol yield and antioxidant capacity of the extracts were observed.It can be seen that steam explosion can be used as an effective technology for pretreatment to improve the polyphenol content and antioxidant capacity in rapeseed oil,and steam pressure of 0.7 MPa,dimensional pressure of 3 min can be used as an optimal steam explosion conditions for the processing of rapeseed.

关 键 词：油菜籽 菜籽饼 菜籽油 蒸汽爆破 多酚 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学] S565.4[轻工技术与工程—食品科学与工程]