摘要
采取碱浸-压榨-酶解-离心-索式提取的工艺流程对紫果西番莲果籽中的油脂进行提取,并对影响品质的因素进行分析。采用GC-MS分析得出果籽油的主要成分为亚油酸、油酸、棕榈酸、硬脂酸等8种脂肪酸,针对影响果籽油品质的3个方面(复合酶、索式提取、贮存时间)探讨与分析,并对果籽油在紫外辐射条件和加热条件下的抗氧化稳定性进行比较分析,结果发现果籽油拥有较强消除自由基能力,抗氧化性较强。
The oil from the seeds of passionflower was extracted by the process of alkaline leaching,pressing,enzymatic hydrolysis,centrifugation and Soxhlet extraction.The factors which influence quantity were analyzed.GC-MS analysis showed that the main components of seed oil were 8 kinds of fatty acid including linoleic acid,oleic acid,palmitic acid and stearic acid and so on.Three aspects(complex enzymes,cord extraction and storage time)which affected the quality of seed oil were mainly analyzed in the experiment.The antioxidant stability of seed oil under ultraviolet radiation and heating conditions were comparative analyzed.The results showed that the seed oil had good ability of eliminating free radicals and antioxidant activity.
作者
王振伟
贾俊伟
WANG Zhenwei;JIA Junwei(Yellow River Conservancy Technical Institute,Kaifeng 475000)
出处
《食品工业》
CAS
2021年第8期1-3,共3页
The Food Industry
基金
河南省高等学校青年骨干教师培养计划项目(2018GGJS216)。
