四川农业大学学报 ›› 2020, Vol. 38 ›› Issue (02): 161-167.doi: 10.16036/j.issn.1000-2650.2020.02.006

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不同提取方法对牛油果油理化特性、抗氧化性能及脂肪酸组成的对比研究

刘义军1,2, 卜梦婷3, 谭戈4, 陈伟团5, 陈心怡5, 张利1,2, 李积华1,2,*   

  1. 1.中国热带农业科学院农产品加工研究所/农业农村部热带作物产品加工重点实验室,广东 湛江 524001;
    2.海南省果蔬贮藏与加工重点实验室,广东 湛江 524001;
    3.云南农业大学热带作物学院,昆明 650201;
    4.华南农业大学食品学院,广州 510642;
    5.广东海洋大学食品科技学院,广东 湛江 524094
  • 收稿日期:2019-08-31 出版日期:2020-04-28 发布日期:2021-02-02
  • 作者简介:刘义军,助理研究员,主要从事热带农产品加工工艺与装备研制研究,Email:liuyijun-1@163.com。* 责任作者:李积华,博士生导师,主要从事农产品加工与贮藏方面的研究,E-mail:foodpaper@126.com。
  • 基金资助:
    中国热带农业科学院基本科研业务费专项资金(1630122017014); 海南省自然科学基金(318QN286、219QN295); 广东省现代农业产业技术体系创新团队建设项目(优稀水果产业)(2019KJ116)

Comparative Study on Physicochemical Properties, Antioxidant Activity and Fatty Acid Composition of Avocado Oil by Different Extraction Methods

LIU Yijun1,2, BU Mengting3, TAN Ge4, CHEN Weituan5, CHEN Xinyi5, ZHANG Li1,2, LI Jihua1,2,*   

  1. 1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences,Guangdong 524001,China;
    2. Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables,Zhanjiang 524001,Guangzhou,China;
    3. College of Tropical Crops Institute,Yunnan Agricultural University,Kunming 650201,China;
    4. College of Food Science, South China Agricultural University,Guangzhou 510642,China;
    5. College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524094,Guangzhou,China
  • Received:2019-08-31 Online:2020-04-28 Published:2021-02-02

摘要: 【目的】比较不同提取方法对牛油果油理化特性、抗氧化性能及脂肪酸组成的影响。【方法】对比乙醇浸提法、正己烷浸提法、热榨法、冷榨法、水代法5种不同提取方法所得牛油果油。参考国家标准对其理化特性、抗氧化性能等进行检测,采用GC-MS对其脂肪酸组成及相对百分含量进行检测。【结果】水代法所得牛油果油感官品质、酸价、碘价、过氧化值、水分及挥发物、皂化值和不皂化物优于其他4种方法,其酸价、过氧化值、水分及挥发物与不皂化物含量与其他4种方法的差异显著。乙醇法所得牛油果油中总酚含量及抗氧化活性最大,且与其他4种方法的差异性显著;5种方法所的牛油果油中共检出8种脂肪酸,且主要由油酸、棕榈酸、亚油酸和棕榈油酸4种组成,水代法所得牛油果油中脂肪酸种类最少,但是其油酸、不饱和脂肪酸和脂肪酸总和最大,且棕榈酸、棕榈油酸含量与其他4种方法的差异性显著。【结论】5种提取方法中水代法所得牛油果油的品质最佳。

关键词: 牛油果, 提取方法, 理化特性, 抗氧化性

Abstract: 【Objective】 The present study was designed to compare the difference of physicochemical pro-perties and antioxidant activity and fatty acid composition of avocado oil obtained from different extraction methods. 【Method】 The ethanol extracted,n-hexane extracted, hot pressed,cold pressed and aqueous extracted were used to obtain the avocado oil obtained by five different extraction methods. Physicochemical properties, antioxidant properties, etc. were tested with reference to national standards, and their fatty acid composition and relative percentage were detected by GC-MS. 【Result】 The sensory quality,acid value, iodine value, peroxide value, moisture and volatile matter, saponification value and unsaponification value of avocado oil obtained from aqueous extracted were better than other four methods, and acid value, peroxide value, moisture and the volatile and unsaponifiable value had a significantly different comparing with the other four methods. The total phenolic content and antioxidant activity of avocado oil obtained from ethanol extracted were the largest, and the significant was significant with the other four methods. The avocado oil had detected eight kinds of fatty acids and its containing more than 3% were oleic acid, palmitic acid, linoleic acid and palmitoleic acid, and obtained from aqueous extracted had the least fatty acid species, but its oleic acid, unsaturated fatty acid and fatty acid total were the largest, and palmitic acid and palmitoleic acid content were significantly different from the other four methods. 【Conclusion】 It can be concluded that the quality of avocado oil obtained from aqueous method was best among the five extraction methods.

Key words: avocado, extraction method, physical and chemical properties, antioxidant properties

中图分类号: 

  • TS225.1