| 刘袆帆
刘芯如
黄妙如
王琴
马路凯.金柚柚子籽油的制备及理化性质研究[J].中国油脂,2020,45(4):14~17.[LIU Huifan
LIU Xinru
HUANG Miaoru
WANG Qin
MA Lukai.Preparation and physicochemical properties of pomelo seed oil[J].China Oils and Fats,2020,45(4):14~17.] |
| 金柚柚子籽油的制备及理化性质研究 |
| Preparation and physicochemical properties of pomelo seed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.04.004 |
| 中文关键词: 柚子籽油 制备 不饱和脂肪酸 理化性质 生育酚 角鲨烯 挥发性成分 |
| 英文关键词:pomelo seed oil preparation unsa turated fatty acid physicochemical property tocopherol squalene volatile component |
| 基金项目:广东省重点研发项目（2019B020212001）；浙江省重点研发项目（2019C02075）；国家自然科学基金（31771895） |
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| 中文摘要: |
| 以广东梅州金柚柚子籽为研究对象，采用有机溶剂浸提法对柚子籽中的油脂进行提取，分析其脂肪酸组成、酸价、过氧化值等理化指标，并采用顶空-固相微萃取-气相色谱-质谱（HS-SPME-GC-MS）对柚子籽油的挥发性成分进行研究，同时对柚子籽粕中多肽、多糖、多酚和黄酮含量进行了测定。结果表明：柚子籽油得率为（55.74±1.25）%，柚子籽油不饱和脂肪酸含量高达68.43%，主要是亚油酸（（40.45±0.05）%）和油酸（（23.08±0.03）%）；柚子籽油中生育酚和角鲨烯的含量分别为（56.04±0.36）μg/g和（4.22±0.22）μg/g，酸价（KOH）（（0.86±0.16）mg/g）、过氧化值（（0.63±0.14）mmol/kg）均较低，且在国标限量范围内；柚子籽油共鉴定出57种挥发性成分，包括烃、醇、酸、酯、醛酮、酚和含氮类化合物，赋予了柚子籽油独特的柚子香味；柚子籽粕中多肽和多糖含量较高，分别为3.50%和3.90%，柚子籽粕中多酚和黄酮含量较低。 |
| 英文摘要: |
| Pomelo seed from Meizhou, Guangdong was used as raw material, pomelo seed oil was extracted with organic solvent. The fatty acid composition, acid value, peroxide value of the pomelo seed oil were determined. The volatile components of the oil were also detected by headspace-solid phase microextraction-gas chromatography-mass spectrometry. In addition, the contents of polysaccharides, polypeptides, flavones and polyphenols in the pomelo seed meal were determined. The results showed that the yield of pomelo seed oil was (55.74±1.25)%, and the oil contained 68.43% unsaturated fatty acid, mainly comprising (40.45±0.05)% linoleic acid and (23.08 ± 0.03)% oleic acid. The tocopherol and squalene contents in pomelo seed oil were (56.04±0.36)μg/g and (4.22±0.22)μg/g, respectively. The acid value and peroxide value were (0.86±0.16)mgKOH/g and (0.63±0.14)mmol/kg, respectively, which accorded with the limitation of the national standard. There were 57 volatile compounds identified in the pomelo seed oil, including hydrocarbons, alcohols, acids, esters, aldehydes, ketones, phenols and nitrogen compounds, which made the pomelo seed oil possessed special pomelo-like smell. The contents of polypeptides and polysaccharides in the pomelo seed meal were 350% and 3.90%, respectively. The pomelo seed meal contained trace flavones and polyphenols. |
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