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| 冷榨法和酶解法提取辣木油的应用领域研究 |
| Application field of Moringa oils prepared by cold pressing and enzymatic hydrolysis |
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| DOI： |
| 中文关键词: 辣木油 冷榨法 酶解法 氧化稳定性 维生素E 自由基清除能力 应用领域 |
| 英文关键词:Moringa oil cold pressing enzymatic hydrolysis oxidation stability vitamin E free radical scavenging capacity application field |
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| 中文摘要: |
| 对冷榨法和酶解法提取的辣木油进行氧化稳定性、维生素E含量和清除DPPH自由基能力分析，探讨不同方法提取的辣木油的最适应用领域。结果表明：冷榨辣木油在120?℃的氧化稳定性达到 34.23 h，酶解辣木油在100?℃时的氧化稳定性仅为3.64 h；冷榨辣木油中几乎不含维生素E，酶解辣木油维生素E含量为66.7 μg/mL；酶解辣木油清除DPPH自由基的IC50为31.98 μL，远低于冷榨辣木油的134.81 μL，说明酶解辣木油清除DPPH自由基的能力显著高于冷榨辣木油的；未经精制的冷榨辣木油呈深黄色且有一定的难闻气味，而酶解辣木油则呈浅黄色且清亮、无异味。鉴于以上特点，冷榨法提取的辣木油在烘培和煎炸甚至工业用油等方面具有较好的开发和应用前景，酶解法提取的辣木油更适合用于化妆品用油。 |
| 英文摘要: |
| The oxidation stability, VE content and DPPH free radical scavenging capacity of Moringa oils prepared by cold pressing and enzymatic hydrolysis were analyzed aiming at exploring the applicable fields for Moringa oil that extracted by different methods. The results showed that the oxidation stability of the cold pressed Moringa oil reached 34.23 h at 120?℃, while the oxidation stability of the enzymatic hydrolyzed Moringa oil only reached 3.64 h at 100?℃. There was hardly vitamin E in cold pressed Moringa oil, but the content of vitamin E in enzymatic hydrolyzed Moringa oil was 66.7 μg/mL. The IC50 for scavenging DPPH free radical of enzymatic hydrolyzed Moringa oil was only 31.98 μL, much lower than that of cold pressed Moringa oil (134.81 μL), indicating that the free radical scavenging capacity of enzymatic hydrolyzed Moringa oil was significantly higher than that of cold pressed Moringa oil. The crude cold pressed Moringa oil had deep yellow color and certain unpleasant odor, while the enzymatic hydrolyzed Moringa oil was light yellow and clear without peculiar smell.In view of the above analysis, the cold pressed Moringa oil had good development and application in baking, frying and even industrial oils, and the enzymatic hydrolyzed Moringa oil was more suitable for cosmetic oils. |
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