食品工业科技2017，Vol.38Issue(15)：1-5,10,6.DOI:10.13386/j.issn1002-0306.2017.15.001
提取方法对澳洲坚果油的化学成分及其抗氧化活性影响研究
Study on the antioxidant activities and compositions of macadamia nuts oil from different extraction methods
摘要
Abstract
Kernel oil was extracted by different extraction methods from dried macadania nut (aqueous extraction,solvent extraction,compression process).Firstly,the basic physicochemical properties were analyzed.And then,physicochemical properties,active components,fatty acid composition and the infrared characteristics of macadamia nut oil with different extraction methods were analyzed.To evaluate the oxidation induction time and free radical scavenging capacity,the antioxidant capacity of macadamia nut oil with different extraction methods was determined.The results showed that the basic physicochemical properties(peroxide value,acid value,saponification value,iodine value)of the oil extracted by the three methods all conformed to the national edible oil standard,and conpression process was found to be the best process for extracting oil with a favorable quality characteristics compared to aqueous extraction and solvent extraction.Higher total phenolic acid content((41.82 ± 0.73) mg/100 g),unsaturated fatty acid content (83.67％)and oxidation induction time ((13.87 ± 0.37) h)were obtained with compression process,also the DPPH scavenging capacities(46.70％)of this group was the highest.The infrared spectrum showed that the macadamia nut oil from different extraction methods had the characteristic absorption of the nut oil,extraction method had no effect on its molecular structure.The quality analysis of macadamia nut oils extracted by different methods could lay a theoretical foundation for the extraction of high quality macadamia nut oil,as well as provide a reference for the industrial production of macadamia nut oil.关键词
澳洲坚果油/提取方法/化学成分/抗氧化Key words
macadamia nut oil/extraction methods/chemical composition/antioxidant分类
轻工纺织引用本文复制引用
帅希祥,杜丽清,张明,涂行浩..提取方法对澳洲坚果油的化学成分及其抗氧化活性影响研究[J].食品工业科技,2017,38(15):1-5,10,6.基金项目
中央级公益性科研院所基本科研业务费专项资金项目(1630062016007) （1630062016007）
中国热带农业科学院基本科研业务费专项资金(1630062017018) （1630062017018）
南昌大学食品科学与技术国家重点实验室开放基金课题(SKLF-KF-201604). （SKLF-KF-201604）
