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

doi:10.16036/j.issn.1000-2650.2020.02.006

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

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.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 Yijun^1,2, BU Mengting³, TAN Ge⁴, CHEN Weituan⁵, CHEN Xinyi⁵, ZHANG Li^1,2, LI Jihua^1,2,*

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/Abstract

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

刘义军, 卜梦婷, 谭戈, 陈伟团, 陈心怡, 张利, 李积华. 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[J]. 四川农业大学学报, 2020, 38(02): 161-167.

LIU Yijun, BU Mengting, TAN Ge, CHEN Weituan, CHEN Xinyi, ZHANG Li, LI Jihua. Comparative Study on Physicochemical Properties, Antioxidant Activity and Fatty Acid Composition of Avocado Oil by Different Extraction Methods[J]. Journal of Sichuan Agricultural University, 2020, 38(02): 161-167.

参考文献

[1] RAMÍREZ-GIL J G, MORALES J G, PETERSON A T. Potential geography and productivity of ‘Hass’ avocado crops in Colombia estimated by ecological niche modeling[J]. Scientia Horticulturae,2018, 237: 287-295.
[2] VALLEJO PÉREZ M R, TÉLIZ ORTIZ D, DE LA TORRE R ALMARAZ, et al. Avocado sunblotch viroid: Pest risk and potential impact in Mexico[J]. Crop Protection, 2017, 99: 118-127.
[3] ARAJO R G, RODRIGUEZ-JASSO R M, RUIZ H A, et al. Avocado by-products: Nutritional and functional properties[J]. Trends in Food Science & Technology, 2018, 80: 51-60.
[4] WANG J S, WANG A B, ZANG X P, et al.Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill. ) oil processing by-products[J]. Food Chemistry,2019, 288: 146-153.
[5] 崔晓冰. 油梨油的制备及油梨粕蛋白的提取和性质研究[D]. 南昌: 南昌大学, 2015.
[6] PEDRESCHI R, HOLLAK S, HARKEMA H, et al.Impact of postharvest ripening strategies on ‘Hass’ avocado fatty acid profiles[J]. South African Journal of Botany, 2016, 103: 32-35.
[7] TAN C X.Virgin avocado oil: An emerging source of functional fruit oil[J]. Journal of Functional Foods, 2019, 54: 381-392.
[8] WONG M, EYRES L, RAVETTI L.2 - Modern aqueous oil extraction: centrifugation systems for olive and avocado oils[M]. AOCS Press, 2014.
[9] BARROS H, COUTINHO J P, GRIMALDI R, et al.Simultaneous extraction of edible oil from avocado and capsanthin from red bell pepper using supercritical carbon dioxide as solvent[J]. The Journal of Supercritical Fluids, 2016, 107: 315-320.
[10] CORZZINI S C S, BARROS H D, GRIMALDI R, et al. Extraction of edible avocado oil using supercritical CO₂ and a CO₂/ethanol mixture as solvents[J]. Journal of Food Engineering, 2017, 194: 40-45.
[11] DOMÍNGUEZ H, NǓÑEZ M J, LEMA J M. Enzymatic pretreatment to enhance oil extraction from fruits and oilseeds: a review[J]. Food Chemistry, 1994, 49(3): 271-286.
[12] 许良, 叶丽君, 黄雪松. 菠萝汁处理提高鳄梨油产量的工艺研究[J]. 食品工业科技, 2014, 35(8): 223-227.
[13] MARTÍNEZ-PADILLA L P, FRANKE L, XU X Q, et al. Improved extraction of avocado oil by application of sono-physical processes[J]. Ultrasonics Sonochemistry, 2018, 40: 720-726.
[14] FUENTES E, BÁEZ M E, DÍAZ J. Microwave-assisted extraction at atmospheric pressure coupled to different clean-up methods for the determination of organophosphorus pesticides in olive and avocado oil[J]. Journal of Chromatography A, 2009, 1216(51): 8859-8866.
[15] BERASATEGI I, BARRIUSO B, ANSORENA D, et al.Stability of avocado oil during heating: Comparative study to olive oil[J]. Food Chemistry, 2012, 132(1): 439-446.
[16] JIM P, GARCÍA P, BUSTAMANTE A, et al. Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive(Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying[J]. Food Chemistry, 2017, 221: 123-129.
[17] WANG J S, WANG A B, ZANG X P, et al.Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid[J]. Food Hydrocolloids, 2018, 82: 248-257.
[18] WERMAN M J, NEEMAN I.Avocado oil production and chemical characteristics[J]. Journal of the American Oil Chemists Society,1987, 64(2): 229-232.
[19] 湖北国家粮食质量监测中心, 2009. GB/T 14488. 1-2008 植物油料: 含油量测定[S]. 北京: 中国标准出版社: 1-3.
[20] 中华人民共和国国家卫生和计划生育委员会, 2017, GB 5009 GB 5009. 229-2016食品中酸价的测定[S]. 北京: 中国标准出版社: 1-4.
[21] 武汉工业学院, 2009. GB/T 5532-2008 动植物油脂: 碘值的测定[S]. 北京: 中国标准出版社: 1-3.
[22] 中华人民共和国国家卫生和计划生育委员会, 2017. GB 5009. 227-2016 食品中过氧化值的测定[S]. 北京: 中国标准出版社: 1-3.
[23] 中华人民共和国国家卫生和计划生育委员会, 2017. GB 5009. 236-2016 动植物油脂水分及挥发物的测定[S]. 北京: 中国标准出版社: 2-3.
[24] 武汉工业学院, 国家粮食储备局武汉科学研究设计院, 2009. GB/T 5534-2008, 动植物油脂皂化值的测定[S]. 北京: 中国标准出版社: 1-3.
[25] 武汉工业学院, 2009. GB/T 5535. 2-2008 动植物油脂不皂化物测定第2部分[S]. 北京: 中国标准出版社: 1-3.
[26] 国家粮食局科学研究院, 国家粮食局西安油脂食品及饲料质量监督检验测试中心, 2009. GB/T 5525-2008 植物油脂透明度、气味、滋味鉴定法[S]. 北京: 中国标准出版社: 1-3.
[27] HAIYAN Z, BEDGOOD D R, BISHOP A G, et al.Endogenous biophenol, fatty acid and volatile profiles of selected oils[J]. Food Chemistry, 2007, 100(4): 1544-1551.
[28] 李诺, 李邵鹏, 吴凡, 等. 响应面优化油梨油提取工艺及其抗氧化性研究[J]. 食品科技, 2017, 42(3): 251-257.
[29] 葛林梅, 郜海燕, 陈杭君, 等. 加工工艺对香榧油脂氧化和抗氧化活性的影响[J]. 中国粮油学报, 2011, 26(5): 42-46.
[30] 熊洋, 崔晓冰, 钟俊桢, 等. 水剂法提取油梨及其理化特性研究[J]. 中国粮油学报, 2017, 32(1): 95-89.
[31] 王丽媛, 杨志伟, 等. 响应面优化水酶法提取鳄梨油工艺[J]. 食品科技, 2018, 43(4): 235-241.
[32] 王佳雅, 尚艳娥, 张丹, 等. 不同产地及成熟度牛油果及其油脂品质比较[J]. 中国油脂, 2018, 43(2): 94-103.

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

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

PDF (PC)

赞

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 5

Metrics

本文评价

推荐阅读 10

[1]	秦雯娜, 徐新磊, 郭立忠, 任庆水, 付霞, 邵亚会, 陈曲亭, 邢玲玉, 李旭, 郭玲云, 卢伟东. 地衣芽孢杆菌XJ-2菌株产胞外多糖发酵条件的优化及其抗氧化活性研究[J]. 四川农业大学学报, 2014, 32(02): 165-171.
[2]	贤景春, 高威. 狗尾巴草多酚提取及抗氧化性研究[J]. 四川农业大学学报, 2012, 30(03): 348-351.
[3]	王继文, 王林全, 刘桂琼, 龙光禄, 郭洪泗, 何成才, 陈俊金, 邓继科. 天府肉鹅新品系绒羽特性的研究[J]. 四川农业大学学报, 1996, 14(01): 149-152.
[4]	刘桂琼, 曾凡同, 邱祥聘. 鸭绒羽理化特性的研究[J]. 四川农业大学学报, 1996, 14(01): 75-79.
[5]	黄邓萍, 程济栋. 川西地区德系安哥拉兔产毛性能和毛的理化特性及其相关分析[J]. 四川农业大学学报, 1995, 13(01): 91-95,49.