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| 酶法改性樟树籽仁油制备含ω-3多不饱和脂肪酸 结构脂质及其理化性质与抗氧化活性 |
| Preparation of structured lipid containing ω-3 polyunsaturated fatty acids by enzymatic modification of Cinnamomum camphora seed kernel oil and its physicochemical properties and antioxidant activity |
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| DOI：10.12166/j.zgyz.1003-7969/2020.12.015 |
| 中文关键词: 樟树籽仁油 结构脂质 ω-3多不饱和脂肪酸 理化性质 抗氧化 |
| 英文关键词:Cinnamomum camphora seed kernel oil structured lipid ω-3 polyunsaturated fatty acid physicochemical property antioxidation |
| 基金项目:南昌大学食品科学与技术国家重点实验室(2011DFA32770)；江西省科技计划项目(20143ACG70015)；国家自然科学基金项目(31701651) |
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| 中文摘要: |
| 采用固定化脂肪酶Novozyme 435催化鱼油乙酯和樟树籽仁油（CCSKO）酯交换制备含ω-3多不饱和脂肪酸结构脂质。通过单因素试验对制备工艺条件进行优化，得到的最佳反应条件为：底物摩尔比1∶ 1，反应温度60 ℃，反应时间8 h，酶载量10%（以底物质量计）。在最佳反应条件下，含EPA/DHA结构脂质的含量为(24.34±0.33)%，且酶重复稳定性较好。放大制备试验后，采用150 ℃短程分子蒸馏纯化，产物中结构脂质含量达到（44.22±0.57）%，中碳链脂肪酸、长碳链脂肪酸含量比例约为3∶ 1， EPA含量为（11.91±0.44）%，DHA含量为（7.67±1.11）%。结构脂质的甘油三酯组成主要为CC-EPA（(11.07±0.11）%)、CC-DHA（(6.71±0.21)%）、CLa-EPA（(7.78±051)%）和CLa-DHA（(5.99±0.25)%）。制备的结构脂质的酸价（KOH）为（0.39±0.08）mg/g，皂化值（KOH）为（250.31±1.02）mg/g，碘值（I）为（54.87±0.86）g/100 g，过氧化值为（1.12±001）mmol/kg，均符合食用油脂制品国家标准。结构脂质清除DPPH自由基及ABTS自由基的IC50值分别为（13.92±0.18）mg/mL及（8.99±0.05）mg/mL，表明其具有较强的抗氧化能力。 |
| 英文摘要: |
| Preparation of a new structured lipid（SL）containing ω-3 polyunsaturated fatty acids through immobilized lipase Novozyme 435 -catalyzed transesterification of Cinnamomum camphora seed kernel oil (CCSKO) and fish oil ethyl esters was investigated. The transesterification conditions were optimized using single factor experiment as follows: molar ratio of CCSKO to fish oil ethyl esters 1∶ 1, enzyme amount 10% (based on the mass of total substrates), reaction temperature 60 ℃ and reaction time 8 h. Under the optimal reaction conditions, the content of SL containing EPA or DHA was (24.34±033)%,and the enzyme maintained good stability. After a scale-up trial, the crude product was purified by a short path molecular distillation at 150 ℃ and the purity of SL was (44.22±057)%, the ratio of medium carbon chain fatty acids(MCFA) to long carbon chain fatty acids（LCFA） was 3∶ 1, and the contents of EPA and DHA were (11.91±0.44)% and (7.67±111)%, respectively. The triglyceride compositions of SL were mainly CC-EPA ((11.07±0.11)%), CC-DHA( (6.71±0.21)%), CLa-EPA ((7.78±0.51)%) and CLa -DHA （(5.99±0.25）%). The acid value, saponification value, iodine value and peroxide value of SL were(0.39±0.08)mgKOH/g,(250.31±1.02)mgKOH/g,(5487±0.86) gI/100 g and (1.12±0.01)mmol/kg,which met the national standards for edible oil product. The IC50 values of SL for scavenging DPPH free radical and ABTS free radical were (13.92±018)mg/mL and (8.99±0.05)mg/mL, respectively, indicating that SL had good antioxidant capacity. |
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