摘要
为了提高花生油中的白藜芦醇含量,以超声波细胞破碎预处理花生根,采用花生油和花生根混合搅拌萃取制备富含白藜芦醇花生油,通过单因素试验优化了富含白藜芦醇花生油的制备工艺条件,并对所制备的富含白藜芦醇花生油的品质进行了分析。结果表明,富含白藜芦醇花生油的最优制备工艺条件为花生根粒度75μm(200目)、超声时间15min、超声功率325W、花生根与水质量比1∶8、花生根与花生油质量比1∶6、萃取温度80℃、萃取时间1h,在最优工艺条件下花生油中白藜芦醇含量从0.12mg/kg提升至11.98mg/kg,所制备的富含白藜芦醇花生油符合GB1534—2017《花生油》一级压榨成品油的要求,色泽与压榨一级花生油无显著性差异。因此,优化的工艺实现了绿色制备富含白藜芦醇花生油。
To increase the resveratrol content in peanut oil,peanut root was pretreated with ultrasonic cell crushing,and then peanut oil and peanut roots were mixed and stirred for extraction to prepare resveratrol-rich peanut oil.The preparation process conditions of resveratrol-rich peanut oil were optimized by single factor experiment,and the quality of the prepared resveratrol-rich peanut oil was analyzed.The results showed that the optimal process conditions were obtained as follows:particle size of peanut root 75μm(200 mesh),ultrasonic time 15 min,ultrasonic power 325 W,peanut root-water mass ratio 1:8,peanut root-peanut oil mass ratio 1:6,extraction temperature 80C,and extraction time 1 h.Under these conditions,the resveratrol content in peanut oil increased from 0.12 mg/kg to 11.98 mg/kg.The prepared resveratrol-rich peanut oil met the requirements of grade 1 pressed finished oil in GB 1534-2017 Peanut oil,and there was no significant difference in color between it and grade 1 pressed peanut oil.Thus the green preparation of resveratrol-rich peanut oil is achieved by the optimized process.
作者
王艺帆
刘粤龙
陈复生
刘伟
WANG Yifan;LIU Yuelong;CHEN Fusheng;LIU Wei(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2024年第6期24-29,共6页
China Oils and Fats
基金
国家自然科学基金-联合基金重点项目(U21A20270)。
