不同压榨方式澳洲坚果油品质及抗氧化活性比较
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- 英文论文题名：Comparison of Quality Analysis and Antioxidant Activity of Different Press-process Method Macadamia(Macadamia ternifolia F. Muell.) Oils
- 论文作者：郭刚军 ; 胡小静 ; 彭志东 ; 黄克昌 ; 马尚玄 ; 邹建云
- 英文论文作者：GUO Gangjun ; HU Xiaojing ; PENG Zhidong ; HUANG Kechang ; MA Shangxuan ; ZOU Jianyun ; Yunnan Institute of Tropical Crops ; School of Chemistry and Engineering ; Wenshan University
- 年：2017
- 作者机构：云南省热带作物科学研究所;文山学院化学与工程学院;
- 论文关键词：不同压榨方式 ; 澳洲坚果油 ; 品质分析 ; 抗氧化活性 ; 相关性分析
- 英文论文关键词：different press-process method ; macadamia oils ; quality analysis ; antioxidant activity ; correlations analysis
- 会议召开时间：2017-09-25
- 会议录名称：第七届云南省科协学术年会论文集——专题二：绿色经济产业发展
- 语种：中文
- 分类号：TS224
- 学会代码：SSAD
- 会议名称：第七届云南省科协学术年会
- 会议地点：中国云南普洱
- 主办单位：云南省科学技术协会、中共普洱市委、普洱市人民政府
- 学会名称：云南省机械工程学会
- 页数：14
- 文件大小：227k
- 原文格式：D
- 会议级别：地方
摘要
采用螺旋热榨、螺旋冷榨与液压压榨等方式制备了澳洲坚果油,运用气相色谱-质谱(GC-MS)联用技术对其脂肪酸组成进行了分析,并以核桃油为对照,对其色差值、质量指标与总酚含量进行了测定,同时,以核桃油与芦丁标准品为对照,研究了其对羟基自由基、超氧阴离子自由基、ABTS自由基的清除能力及还原力。结果表明:不同压榨方式澳洲坚果油中,液压压榨澳洲坚果油品质最佳,其评估色泽的L、a、b值分别为:99.78、-1.44、2.99;质量指标酸值、过氧化值分别为:0.6486 mg/g、0.4668 mmol/kg;含有5种不饱和脂肪酸,总含量为83.89%,其中油酸62.66%,棕榈油酸16.75%,亚油酸1.47%;总酚含量为679.11μg/m L。不同压榨方式澳洲坚果油的抗氧化活性与其浓度呈正相关,对羟基自由基与超氧阴离子自由基有较强的清除作用,具有一定的清除ABTS自由基的能力与还原力。其中液压压榨澳洲坚果油对羟基自由基(IC50 0.82 mg/m L)的清除能力与还原力(IC50 14.78 mg/m L)优于热榨、冷榨澳洲坚果油,低于芦丁标准品;对超氧阴离子自由基(IC50 0.029 mg/m L)的清除能力较强,相同浓度下优于冷榨澳洲坚果油与芦丁标准品,低于热榨澳洲坚果油与核桃油;对ABTS自由基(IC50 12.88 mg/m L)的清除能力热榨澳洲坚果油优于与核桃油,低于冷榨澳洲坚果油与芦丁标准品。相关性分析得出不同压榨方式澳洲坚果油与核桃油中的总酚含量与其清除羟基自由基(R=0.9519,P<0.01)、ABTS自由基(R=0.9107,P<0.01)的能力及还原力(R=0.9394,P<0.01)之间具有较好的相关性。
Macadamia(Macadamia ternifolia F. Muell.) oils were obtained by spiral hot press, spiral cold press and hydraulic press methods, the fatty acid composition were analyzed by GC and GC-MS. Values of chromatism, quality indexes and total phenolic contents of those were determined by comparing with walnut oil as a control. The scavenging abilities of hydroxyl free radical, superoxide anion free radical and ABTS free radical as well as reducing power of the different press-process method macadamia oils were investigated by comparing with walnut oil and rutin as the control. The results indicated the quality of hydraulic press macadamia oil was the best in the different press methods, L, a, b value of evaluating color were 99.78,-1.44, 2.99, respectively, acid value 0.6486 mg/g, peroxide number 0.4668 mmol/kg. Hydraulic press macadamia oil contained five unsaturated fatty acids, total content was 83.89%, in which with 62.66% linoleic acid, 16.75% palmitoleic acid and 1.47% octadecenoic acid and total phenolic content 679.11 μg/mL. The antioxidant activities of different press-process method macadamia oils had positive correlations with their concentrations. Different press-process method macadamia oils presented strong scavenging effects on the hydroxyl free radical and superoxide anion free radical, relative significant scavenging effect on the ABTS free radical and reducing power. The hydroxyl free radical(IC_(50) 0.82 mg/mL) scavenging ability and the reducing power(IC_(50) 14.78 mg/mL) of hydraulic press macadamia oil were stronger than those of spiral hot press macadamia oils and spiral cold press macadamia oils, and weaker than those of rutin. The result also proved that hydraulic press macadamia oil presented strong scavenging ability on the superoxide anion free radical(IC_(50) 0.029 mg/mL), and was stronger than that of spiral cold press macadamia oil and rutin, weaker than that of spiral hot press macadamia oil and walnut oil at the same concentration. In addition, the ABTS free radical(IC_(50) 12.88 mg/mL) scavenging ability ofhydraulic press macadamia oil was stronger than that of spiral hot press macadamia oil and walnut oil, weaker than that of spiral cold press macadamia oil and rutin. The correlation analysis showed that total phenolic contents in the different press-process method macadamia oils and walnut oil have better correlations with their hydroxyl and ABTS free radicals scavenging ability and reducing power with R value of 0.9519, 0.9107, 0.9394, respectively.
Macadamia(Macadamia ternifolia F. Muell.) oils were obtained by spiral hot press, spiral cold press and hydraulic press methods, the fatty acid composition were analyzed by GC and GC-MS. Values of chromatism, quality indexes and total phenolic contents of those were determined by comparing with walnut oil as a control. The scavenging abilities of hydroxyl free radical, superoxide anion free radical and ABTS free radical as well as reducing power of the different press-process method macadamia oils were investigated by comparing with walnut oil and rutin as the control. The results indicated the quality of hydraulic press macadamia oil was the best in the different press methods, L, a, b value of evaluating color were 99.78,-1.44, 2.99, respectively, acid value 0.6486 mg/g, peroxide number 0.4668 mmol/kg. Hydraulic press macadamia oil contained five unsaturated fatty acids, total content was 83.89%, in which with 62.66% linoleic acid, 16.75% palmitoleic acid and 1.47% octadecenoic acid and total phenolic content 679.11 μg/mL. The antioxidant activities of different press-process method macadamia oils had positive correlations with their concentrations. Different press-process method macadamia oils presented strong scavenging effects on the hydroxyl free radical and superoxide anion free radical, relative significant scavenging effect on the ABTS free radical and reducing power. The hydroxyl free radical(IC_(50) 0.82 mg/mL) scavenging ability and the reducing power(IC_(50) 14.78 mg/mL) of hydraulic press macadamia oil were stronger than those of spiral hot press macadamia oils and spiral cold press macadamia oils, and weaker than those of rutin. The result also proved that hydraulic press macadamia oil presented strong scavenging ability on the superoxide anion free radical(IC_(50) 0.029 mg/mL), and was stronger than that of spiral cold press macadamia oil and rutin, weaker than that of spiral hot press macadamia oil and walnut oil at the same concentration. In addition, the ABTS free radical(IC_(50) 12.88 mg/mL) scavenging ability ofhydraulic press macadamia oil was stronger than that of spiral hot press macadamia oil and walnut oil, weaker than that of spiral cold press macadamia oil and rutin. The correlation analysis showed that total phenolic contents in the different press-process method macadamia oils and walnut oil have better correlations with their hydroxyl and ABTS free radicals scavenging ability and reducing power with R value of 0.9519, 0.9107, 0.9394, respectively.
引文
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[2]刘建福,黄莉.澳洲坚果的营养价值及其开发利用[J].中国食物与营养,2005,(2):25-26.
[3]MAGUIRE L S,O’SULLIVAN S M,GALVIN K,et al.Fatty acid profile,tocopherol,squalene and phytosterol content of walnuts,almonds,peanuts,hazelnuts and the macadamia nut[J].International Journal of Food Sciences and Nutrition,2004,55(3):171-178.
[4]陈浩,李再贵,程永强,等.不同溶剂提取燕麦油的脂肪酸分析及抗氧化性能研究[J].农产品加工·学刊,2013,(3):14-17.
[5]成文虎,马玉花,曹艳红,等.新疆葵花籽油化学成分分析及抗氧化活性测定[J].新疆大学学报,2013,30(2):138-143.
[6]刘玉兰,陈刘杨,汪学德,等.不同压榨工艺对芝麻油和芝麻饼品质的影响[J].农业工程学报,2011,27(6):382-386.
[7]帅希祥,杜丽清,张明等.提取方法对澳洲坚果油的化学成分及其抗氧化活性影响研究[J].食品工业科技,2017-05-17.http://kns.cnki.net/kcms/detail/11.1759.TS.20170519.1358.030.html.(网络预发表)
[8]刘安,罗松,李祁广等.不同工艺制备辣椒籽油的体外抗氧化活性比较[J].食品与机械,2016,32(6):168-170,219.
[9]王秋萍,龚加顺,邹莎莎.普洱茶发酵阶段色泽的变化及其与品质的关系[J].农业工程学报,2010,26(s1):394-399.
[10]郭刚军,邹建云,徐荣,等.调味开口带壳澳洲坚果加工工艺条件研究[J].热带作物学报,2012,33(11):2054-2059.
[11]李静,聂继云,毋永龙.Folin-Ciocalteus法测定马铃薯中的总多酚[J].中国马铃薯,2014,28(1):27-30.
[12]ZHAO Y,DU S K,WANG H X.In vitro antioxidant activity of extracts from common legumes[J].Food Chemistry,2014,152(2):462-466.
[13]TAI Z G,CHEN A Y,QIN B D,et al.Chemical constituents and antioxidant activity of the musa basjoo flower[J].European Food Research and Technology,2014,239(3):501-508.
[14]史礼貌,解成喜.新疆大蓟总黄酮的超声提取及抗氧化性研究[J].食品科学,2011,32(6):120-123.
[15]LI R,HU H B,LI X F,et al.Essential oils composition and bioactivities of two species leaves used as packaging materials in Xishuangbanna,China[J].Food Control,2015,51(3):9-14.
[16]SIDDHURAJU P,BECKER K.The antioxidant and free radical scavenging activities of processed cowpea(Vigna unguiculata(L.)Walp.)seed extracts[J].Food Chemistry,2007,101(1):10-19.
[17]KOSSAH R,ZHANG H,CHEN W.Antimicrobial and antioxidant activities of chinese sumac(Rhus typhina L.)fruit extract[J].Food Control,2011,22(1):128-132.
[18]DO Q D,ANGKAWIJAYA A E,TRAN-NGUYEN P L,et al.Effect of extraction solvent on total phenol content,total flavonoid content,and antioxidant activity of Limnophila aromatica[J].J Food Drug and Analysis,2014,22(3):296-302.
[19]刘蒙蒙,孙丽平,庄永亮.梭柄松孢菇子实体中多糖组分及体外抗氧化活性分析[J].食品工业科技,2011,34(21):72-77.
[20]NAVARRO S L B,RODRIGUES C E C.Macadamia oil extraction methods and uses for the defatted meal byproduct[J].Trends in Food Science&Technology,2016,54:148-154.
[21]SIDDHURAJU P,BECKER K.Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree(Moringa oleifera Lam.)Leaves[J].Agricultural and Food Chemistry,2003,51(8):2144-2155.
[22]向志钢,李先辉,张永康.杜仲翅果油体外抗氧化能力研究[J].食品科学,2011,32(17):133-136.
[23]郭刚军,彭春秀,何享,等.云南普洱茶不同溶剂提取物抗氧化活性研究[J].热带作物学报,2013,34(1):151-156.
[24]JIYEUN L,EUNOK C.Effects of phospholipids on the antioxidant activity ofα-tocopherol in the siglet oxygen oxidation of canola oil[J].New Biotechnology,2011,28(6):691-697.
[25]郭刚军,彭春秀,何享,等.云南晒青毛茶提取物抗氧化活性研究[J].中国食品学报,2013,13(8):42-48.
[26]PRADO A C P D,MANION B A,SEETHARAMAN K,et al.Relationship between antioxidant properties and chemical composition of the oiland the shell of pecan nuts[Caryaillinoinensis(Wangenh)C.Koch][J].Industrial Crops and Products,2013,45:64-73.
[27]周晴芬,徐洲,魏岚,等.4种油茶籽油中多酚类物质的抗氧化活性比较研究[J].中国油脂,2014,39(1):35-38.
[28]BUBONJA-SONJE M,GIACOMETTI J,ABRAM M.Antioxidant and Antilisterial Activity of Olive Oil,Cocoa and Rosemary Extract Polyphenols[J].Food Chemistry,2011,127(4):1821-1827.
[29]ZHANG B,DENG ZY,TANG Y,et al.Fatty acid,carotenoid and tocopherol compositions of 20 canadian lentil cultivars and synergistic contribution to antioxidant activities[J].Food Chemistry,2014,161(1):296-304.
[30]LI L,TSAO R,YANG R,et al.Fatty Acid Profiles,Tocopherol Contents,and Antioxidant Activities of Heartnut(Juglans ailanthifolia Var.cordiformis)and Persian Walnut(Juglans regia L.)[J].Journal of Agricultural and Food Chemistry,2007,55(4):1164-1169.
[31]YANG J.Brazil nuts and associated health benefits:A review[J].LWT-Food Science and Technology,2009,42(10):1573-1580.
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