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| 精炼过程对油莎豆油品质的影响 |
| Effect of refining process on quality of Cyperus esculentus L.oil |
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| DOI： |
| 中文关键词: 油莎豆油 精炼 理化性质 营养成分 抗氧化能力 |
| 英文关键词:Cyperus esculentus L.oil refining physicochemical property nutritional composition antioxidant capacity |
| 基金项目:国家自然科学基金项目（32272323） |
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| 中文摘要: |
| 旨在为油莎豆油的精深加工提供参考，对低温压榨油莎豆原油进行精炼，分析不同精炼工序（脱胶、脱酸、脱色、脱臭）油莎豆油的理化性质、营养成分和抗氧化能力，并对各指标进行相关性分析，明确精炼过程对油莎豆油品质的影响。结果表明：与油莎豆原油相比，脱胶可显著降低油莎豆油的过氧化值，磷脂含量和（γ+β）-、δ-生育酚含量；脱酸显著降低油莎豆油的酸值、总酚含量和α-生育酚含量；脱色显著提高油莎豆油的色度值a*绝对值和L*值，改变其挥发性成分的组成，降低色度值b*值、总酚含量和抗氧化能力，同时损失大量的生育酚；脱臭显著降低油莎豆油色度值a*绝对值、b*值，碘值，磷脂含量和（γ+β）-、δ-生育酚含量，增加过氧化值、色度值L*值、紫外消光系数（K232、K270），并在脱色的基础上进一步降低其抗氧化能力。相关性分析表明，油莎豆油的抗氧化能力与生育酚〔α-、（γ+β）-、δ-生育酚〕、总酚含量呈显著正相关（p＜0.05）。综上，各精炼工序对油莎豆油基本理化性质、营养成分和抗氧化能力均有影响，其中脱臭对油莎豆油品质的影响最大。 |
| 英文摘要: |
| In order to provide reference for the deep processing of Cyperus esculentus L. oil, low-temperature pressed Cyperus esculentus L. crude oil was refined, and the physicochemical properties, nutritional components, and antioxidant capacity of Cyperus esculentus L. oil in different refining processes (degumming, deacidification, decolorization, deodorization) were determined, and the correlation of various indicators was analyzed to clarify the effect of refining process on the quality of Cyperus esculentus L. oil. The results showed that compared with crude oil, degumming significantly reduced the peroxide value, phospholipid content and contents of (γ+β)-,δ- tocopherol of Cyperus esculentus L. oil. Deacidification significantly reduced the acid value, total phenols content, and α- tocopherol content of Cyperus esculentus L. oil. Decolorization significantly increased the a* absolute value and L* value of Cyperus esculentus L. oil, changed the composition of its volatile components, reduced b* value, total phenols content and antioxidant capacity, while losing a large amount of tocopherol. Deodorization significantly reduced the a* absolute value, b* value, iodine value, phospholipid content and contents of (γ+β)-,δ- tocopherol of Cyperus esculentus L. oil, increased the peroxide value, L* value, and UV extinction coefficient (K232, K270), and further reduced its antioxidant capacity on the basis of decolorization. Correlation analysis showed that the antioxidant capacity of Cyperus esculentus L. oil was significantly positively correlated with the tocopherol (α-, (γ+β-), δ- tocopherol) content and total phenols content (p<0.05). In summary, each refining process has a significant impact on the basic physicochemical properties, nutritional components, and antioxidant capacity of Cyperus esculentus L. oil, in which deodorization has the greatest impact on the quality of Cyperus esculentus L. oil. |
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