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| 微波预处理对奇亚籽出油率及油脂品质的影响 |
| Effect of microwave pretreatment on oil yield of chia seed and quality of chia seed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.12.001 |
| 中文关键词: 微波 低温压榨 奇亚籽油 出油率 品质 |
| 英文关键词:microwave low temperature pressing chia seed oil oil yield quality |
| 基金项目:国家重点研发计划（2018YFD0401104-4） |
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| 中文摘要: |
| 采用微波技术对奇亚籽进行预处理后低温压榨制油，测定奇亚籽油理化指标、营养及抗氧化指标，探讨微波预处理条件对奇亚籽出油率以及奇亚籽油品质的影响。结果表明：原料的水分含量、微波时间、微波功率对奇亚籽出油率和奇亚籽油的理化指标、黄酮含量、多酚含量及DPPH·和O-2·清除能力均有一定的影响，对奇亚籽油脂肪酸相对含量影响较小。经单因素实验和正交实验得出：微波预处理奇亚籽的适宜工艺条件为奇亚籽水分含量12%、微波时间3 min、微波功率600 W，在该条件下奇亚籽出油率可达到21.05%，奇亚籽油酸价（KOH）0.52 mg/g、过氧化值0.44 mmol/kg、黄酮含量318.25 mg/kg、多酚含量28.00 mg/kg，DPPH·和O-2·清除率分别为2479%和26.84%。 |
| 英文摘要: |
| The chia seeds were pretreated with microwave technology, then oil was extracted by low temperature pressing. The physicochemical, nutritional and antioxidant indexes of the chia seed oil were determined to investigate the effect of microwave on oil yield of chia seed and quality of chia seed oil. The results showed that the moisture content of chia seed, microwave time and microwave power had a certain effect on the oil yield of chia seed, physicochemical indexes,contents of flavonoids and polyphenols and scavenging abilities on DPPH· and O-2· of chia seed oil, but had little effect on the fatty acid relative content in chia seed oil. The optimal microwave conditions were obtained by single factor experiment and orthogonal experiment as follows: moisture content of chia seed 12%, microwave time 3 min, and microwave power 600 W. Under these conditions, the oil yield of chia seed was 2105%,and the acid value,peroxide value,contents of flavonoids and polyphenols and scavenging rates on DPPH· and O-2· of chia seed oil were 0.52 mg(KOH)/g,0.44 mmol/kg,318.25 mg/kg,28.00 mg/kg, 24.79% and 2684%,respectively. |
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