| 孙心雨1，杨舒曼1，牛阳雨1，蒋黎艳1，姜红宇1, 2.红外烘烤预处理对八月瓜籽油品质特性的影响[J].中国油脂,2026,51(7):.[SUN Xinyu1, YANG Shuman1, NIU Yangyu1, JIANG Liyan1, JIANG Hongyu1,2.Effect of infrared roasting pretreatment on quality characteristics of Akebia trifoliata seed oil[J].China Oils and Fats,2026,51(7):.] |
| 红外烘烤预处理对八月瓜籽油品质特性的影响 |
| Effect of infrared roasting pretreatment on quality characteristics of Akebia trifoliata seed oil |
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投稿时间：2025-05-30 修订日期：2026-02-08 录用日期：2025-07-04
出版日期：2026-07-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250268 |
| 中文关键词: 八月瓜籽油 红外烘烤预处理 功能性成分 抗氧化活性 |
| 英文关键词:Akebia trifoliata seed oil infrared roasting pretreatment functional component antioxidant activity |
| 基金项目:湖南省自然科学基金项目（2024JJ7192）；湖南省教育厅科学研究项目（24C0472）；永州市指导性科技计划项目（2023YZ022） |
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| Author Name | Affiliation | | SUN Xinyu1, YANG Shuman1, NIU Yangyu1, JIANG Liyan1, JIANG Hongyu1,2 | 1.College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou
425199, Hunan, China
2.Hunan Province Engineering Research Center for Plant Resources
Development in South Mountain Area, Yongzhou 425199,Hunan, China |
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| 中文摘要: |
| 为探究红外烘烤预处理在八月瓜籽制油中的应用潜力，研究了红外烘烤温度（140、160、180 ℃）和烘烤时间（10、20、30 min）对八月瓜籽出油率及八月瓜籽油基本理化指标、功能性成分含量和抗氧化活性的影响，并分析了功能性成分含量与抗氧化活性指标之间的相关性。结果表明：红外烘烤预处理能有效提高八月瓜籽的出油率，且对八月瓜籽油中脂肪酸组成和含量影响不大；红外烘烤预处理后，八月瓜籽油的酸值和过氧化值均升高，但均符合国标要求；红外烘烤预处理能显著提高八月瓜籽油的功能性成分含量和抗氧化活性，其中总酚、类胡萝卜素含量分别在140、180 ℃下烘烤30 min时达最大值，分别为0.88 mg/g和 11.09 mg/kg，总黄酮含量在0.44~0.52 mg/g，总甾醇含量在1.23~2.28 mg/g，在160 ℃下烘烤30 min，八月瓜籽油的DPPH自由基、ABTS+自由基和羟自由基清除率均达到最高；相关性分析发现，DPPH自由基和羟自由基清除率与总黄酮、总甾醇含量呈显著正相关，ABTS+自由基清除率与总黄酮含量呈显著正相关。综上，红外烘烤预处理可有效改善八月瓜籽油的品质特性。 |
| 英文摘要: |
| To explore the application potential of infrared roasting pretreatment in Akebia trifoliata seed oil production, the influences of infrared roasting temperature (140, 160, 180 ℃) and roasting time (10, 20, 30 min) on the oil yield of Akebia trifoliata seed and basic physicochemical properties, functional component content, and antioxidant activity of the oil were studied. The correlation between functional component content and antioxidant activity was also analyzed. The results indicated that infrared roasting pretreatment effectively enhanced the oil yield of Akebia trifoliata seed, but had little effect on the fatty acid composition and content of the oil. The acid value and peroxide value of Akebia trifoliata seed oil increased after infrared roasting pretreatment, yet both remained within national standard requirements. Infrared roasting pretreatment significantly enhanced the functional component content and antioxidant activity of Akebia trifoliata seed oil. Specifically: total phenols content peaked at 088 mg/g after 30 min roasting at 140 ℃, carotenoid content reached 11.09 mg/kg after 30 min roasting at 180 ℃, total flavonoids ranged from 0.44 mg/g to 052 mg/g, while total sterols ranged from 1.23 mg/g to 2.28 mg/g. Being roasted at 160 ℃ for 30 min, the oil exhibited the highest scavenging rates for DPPH radical, ABTS+ radical, and hydroxyl radical. Correlation analysis revealed that DPPH radical and hydroxyl radical scavenging capacities showed a significant positive correlation with both total flavonoids and total sterols contents. ABTS+ radical scavenging capacity exhibited a significant positive correlation with total flavonoids content. In summary, infrared roasting pretreatment effectively enhances the quality characteristics of Akebia trifoliata seed oil. |
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