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| 不同制备方法对米糠油品质影响及米糠蛋白的氨基酸组成分析 |
| Effect of different preparation methods on quality of rice bran oil and amino acid composition of rice bran protein |
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| DOI： |
| 中文关键词: 米糠油 抗氧化性 甾醇 可溶性蛋白 氨基酸 |
| 英文关键词:rice bran oil antioxidant activity sterol soluble protein amino acid |
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| 中文摘要: |
| 米糠油制备工艺中，温度控制对米糠油中功能性活性组分的保留至关重要。以米糠为原料，分别采用正己烷索氏提取、螺旋压榨法和液压压榨法制备米糠油，分析了制备方法对米糠油中功能性组分含量的影响，比较了液压米糠油与市售橄榄油、大豆油、葵花籽油和花生油的主要成分含量。结果表明：米糠油含有的主要脂肪酸为亚油酸、油酸、棕榈酸、二十碳烯酸、硬脂酸、亚麻酸；主要甾醇为β-谷甾醇、菜油甾醇和豆甾醇；液压压榨米糠油中油酸相对含量为355%，亚油酸相对含量为32.3%，且具有较高的角鲨烯含量（相对含量为0.52%）。DPPH自由基清除能力测试结果显示，低加入量（8 μL/mL）液压米糠油抗氧化活性显著优于橄榄油和大豆油；当加入量增至36 μL/mL 时，液压米糠油抗氧化活性明显降低，而橄榄油与大豆油抗氧化活性趋于稳定。将液压脱脂米糠可溶性蛋白水解后进行氨基酸组成分析，结果表明，球磨处理3 h精氨酸含量最高（11.85 mg/100 mL），其含量是其他氨基酸含量的4倍以上；其次为天冬氨酸（2.72 mg/100 mL）。 |
| 英文摘要: |
| The controlling of temperature is essential for preservation of functionally active components for rice bran oil (RBO) in the preparation process. RBO was prepared via Soxhlet extraction, screw pressing and hydraulic pressing, and the effects of preparation methods on the functional components content were analyzed. The mail components contents in hydraulic pressed RBO were compared with those in olive oil, soybean oil, sunflower seed oil and peanut oil on sale. The results showed that RBO was mainly consisted of linoleic acid, oleic acid, palmitic acid, eiconic acid, stearic acid and linolenic acid. The bioactive components in RBO included β-sitosterol, campesterol, stigmasterol and squalene. The relative contents of oleic acid and linoleic acid in hydraulic pressed rice bran oil were 35.5% and 32.3% respectively, and squalene content was higher (0.52%). The DPPH free radical scavenging analysis demonstrated that the hydraulic pressed RBO showed stronger antioxidant activity at low addition (8 μL/mL) than olive oil and soybean oil. The antioxidant activity of RBO showed the sharp decline when the addition was up to 36 μL/mL, but olive oil and soybean oil kept steadily antioxidant activities. What’s more, the amino acid composition of hydraulic pressed defatted rice bran soluble protein after hydrolyzing was analyzed. The content of arginine (11.85 mg/100 mL of ball grinding for 3 h) was the highest, more than three times higher than other amino acids, followed by aspartic acid(2.72 mg/100 mL). |
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