[1]薛焕焕,张海生,赵鑫帅,等.不同提取方法对大扁杏仁油品质的影响[J].江苏农业学报,2018,(02):439-446.[doi:doi:10.3969/j.issn.1000-4440.2018.02.031]
　XUE Huan-huan,ZHANG Hai-sheng,ZHAO Xin-shuai,et al.Effects of different extraction methods on the quality of Prunus armeniaca Linn oil[J].,2018,(02):439-446.[doi:doi:10.3969/j.issn.1000-4440.2018.02.031]
点击复制

不同提取方法对大扁杏仁油品质的影响()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年02期
页码:
439-446
栏目:
加工贮藏·质量安全
出版日期:
2018-04-25

文章信息/Info

Title:
Effects of different extraction methods on the quality of Prunus armeniaca Linn oil
作者:
薛焕焕; 张海生; 赵鑫帅; 薛菁; 孙钰涵
（陕西师范大学食品工程与营养科学学院，陕西西安710119）
Author(s):
XUE Huan-huan; ZHANG Hai-sheng; ZHAO Xin-shuai; XUE Jing; SUN Yu-han
(College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China)
关键词:
大扁杏; 杏仁油; 提取方法; 理化特性; 脂肪酸
Keywords:
Prunus armeniaca Linn; almond oil; extraction method; physicochemical properties; fatty acid
分类号:
TS224
DOI:
doi:10.3969/j.issn.1000-4440.2018.02.031
文献标志码:
A
摘要:
分别采用冷榨法、索氏提取法、有机溶剂浸提法及超声波辅助提取法提取大扁杏仁油，通过测定大扁杏仁油的提取率、理化特性和脂肪酸组成对4种提取方法进行比较。结果表明：索氏提取法的杏仁油提取率最高，为49.00%。通过比较理化特性发现，4种方法提取的大扁杏仁油的气味、透明度、折光指数、比重值和碘价差异不明显，但酸价、皂化价和过氧化值存在差异，其中冷榨法的酸价最低（0.93 mg/g），超声波辅助提取法的皂化价最低（169.32 mg/g），超声波辅助提取法的过氧化值最低（0.09 mmol/kg）。4种方法提取的杏仁油油酸含量都在70%以上，亚油酸含量都在21%以上，索氏提取法和超声波辅助提取法提取的杏仁油中还含有少量亚麻酸。综合比较，超声波辅助提取法是制备大扁杏仁油最合适的方法，因此，进一步对此方法进行了正交优化，最佳提取条件为料液比1∶12，超声频率60 Hz，功率270 W，提取时间25 min，在此条件下，杏仁油提取率为45.85%，理化指标均符合国家标准。
Abstract:
Cold pressing method, Soxhlet extraction method, organic solvent extraction method and ultrasonic-assisted extraction method were used to extract almond oil, respectively. The yield, physicochemical properties and fatty acid composition of almond oil were used to evaluate the four kinds of extraction methods comprehensively. The results showed that the highest yield of almond oil extracted by Soxhlet extraction was 49.00%. By comparing the physicochemical properties, the differences of the smell, transparency, refractive index, specific gravity and iodine value of the almond oil extracted by the four methods were not significant. The differences of acid value, saponification value and peroxide value were significant. The lowest acid value (0.93 mg/g) was obtained by cold pressing method, the minimum saponification value (169.32 mg/g) was obtained by ultrasonic-assisted extraction method, and the minimum peroxide value (0.09 mmol/kg) was obtained by ultrasonic-assisted extraction method. The contents of oleic acid in almond oil extracted by four methods were above 70%, and the contents of linoleic acid were more than 21%. The almond oil extracted by Soxhlet extraction method and ultrasonic-assisted extraction method contained small amount of linolenic acid. In conclusion, ultrasonic-assisted extraction method was the most suitable method for extracting almond oil. Thus, the orthogonal optimization of this method was carried out to obtain the best extraction conditions which were as follows: the ratio of material to liquid 1∶12, ultrasonic frequency 60 Hz, power 270 W, extraction time 25 min, the yield of almond oil was 45.85%, oil physicochemical indicators were in accordance with national standards.

参考文献/References:

[1]王树杞.大扁杏-甜杏仁栽培与利用[M].北京:中国林业出版社,1993:5-20.
[2]刘耀玺,李志西,孙新涛,等. 仁用杏果肉营养成分分析[J]. 安徽农业科学, 2007, 35(14):4175-4176.
[3]JENKINS D J A, KENDALL C W C, MARCHIE A, et al. Effect of almonds on insulin secretion and insulin resistance in nondiabetic hyperlipidemic subjects: a randomized controlled crossover trial[J]. Metabolism-clinical & Experimental, 2008, 57(7): 882-887.
[4]程鹏,李薇红,华剑,等. 甜杏仁的药理作用研究进展[J]. 现代药物与临床, 2011, 26(5):365-369.
[5]JOSSE A R, KENDALL C W, AUGUSTIN L S, et al. Almonds and postprandial glycemia--a dose-response study[J]. Metabolism-clinical & Experimental, 2007, 56(3):400-404.
[6]刑国秀,李楠,杨美燕,等.天然苦杏仁苷的研究进展[J].中成药,2003,12(12):1007-1009.
[7]杜琨,牟朝丽.杏仁的营养价值与开发利用[J],食品研究与开发,2005,26(5):151-156.
[8]杨海涛.甜杏仁油的提取研究与应用[J].中国油脂,2008(4):20-21.
[9]SARA A, ROSA C, JARA P J, et al. Comparison between free radical scavenging capacity and oxidative stability of nut oils[J]. Food Chemistry, 2008, 110(4):985-90.
[10]张晓莉,朱诗萌,何余堂,等.我国杏仁油的研究与开发进展[J].食品研究与开发,2013（16）:133-136.
[11]冯华. 压榨制油与浸出制油[J]. 黑龙江粮食, 2006(4):29-30.
[12]钱俊青. 植物油浸出溶剂研究的新动态[J]. 现代商贸工业, 2000(3):43-45.
[13]李焕荣,古丽娜孜,李媛媛. 杏仁油提取工艺条件的研究[J]. 新疆农业科学, 2008, 45(4):712-716.
[14]CHANIOTI S, TZIA C. Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity[J]. LWT-Food Science and Technology, 2017, 79:178-189.
[15]SAMARAM S, MIRHOSSEINI H, TAN C P, et al. Ultrasound-assisted extraction and solvent extraction of papaya seed oil: Crystallization and thermal behavior, saturation degree, color and oxidative stability[J]. Industrial Crops & Products, 2014, 52(1):702-708.
[16]张玲,李雅美,钟罗宝,等. 云南夏威夷果油脂的提取及其理化性质分析[J]. 食品科学, 2011, 32(8):151-154.
[17]卿云光,罗在粉. 油脂的提取方法对酸价和过氧化值测定的影响[J]. 广州化工, 2015(5):147-148.
[18]张京芳,杜林,王冬梅. 不同提油方法对香椿籽油特性的影响[J]. 中国粮油学报, 2009, 24(6):67-71.
[19]金晓芳,孙月娥. 超声波辅助提取杏仁油工艺的研究[J]. 农业机械, 2011(26):47-49.
[20]RANVEER R C, GUTTE K B, SAHOO A K. Effect of ultrasonic treatment on extraction of fatty acid profile of flaxseed oil[J]. Oilseeds & F ats Crops and Lipids, 2015, 22(6):606.
[21]邢朝宏,李进伟,王兴国,等. 利用色谱技术测定油茶籽油脂肪酸组成及维生素E质量浓度[J]. 食品与生物技术学报, 2011, 30(6):838-842.
[22]MA J, YE H, RUI Y, et al. Fatty acid composition of Camellia oleifera oil[J]. Journal Für Verbraucherschutz Und Lebensmittelsicherheit, 2011, 6(1):9-12.

备注/Memo

备注/Memo:
收稿日期：2017-08-29 基金项目：仁用杏仁精深加工及其产业化关键技术研究与示范项目(2017NY-151)；陕西师范大学中央高校基本科研业务费资助项目-创新团队项目（GK201601007） 作者简介：薛焕焕（1992-），女，陕西榆林人，硕士研究生，从事食品功能成分分析。（E-mail）532887669@qq.com 通讯作者：张海生,（E-mail）hshzh1965@snnu.edu.cn
更新日期/Last Update: 2018-05-04