提取工艺对山茶油活性成分及抑菌效果的影响
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摘要
研究了冷榨、热榨、浸出、超临界CO_2萃取、水酶法5种加工工艺制取的山茶油中VE、多酚、山茶皂苷、植物甾醇、黄酮5种活性成分含量,以及其抑菌效果。结果表明,冷榨工艺制取的山茶油中VE、山茶皂苷含量最高,分别达到了786.3,3 789.0mg/kg;热榨油植物甾醇含量最高,达到了3 962.0mg/kg;超临界CO_2萃取油多酚含量最高,达到了21.32 mg/kg;浸出油黄酮含量最高,达到了38.9mg/kg;冷榨油对大肠杆菌、金黄色葡萄球菌、铜绿假单胞菌、白色念珠菌4种常见菌抑制率分别到达了95.9%,92.2%,95.2%,94.6%,具有较强的抑制作用。综合抑菌活性成分含量和抑菌效果考虑,5种工艺中冷榨工艺制取的山茶油最佳,热榨工艺制取的次之。
In order to study the content of non-fat active components and the antibacterial effect of oil-tea camellia oil.The changes of vitamin E,polyphenols,Camellia saponins phytosterols and flavone content in Camellia oil and the effect of its bacteriostasis from 5 different processing technologies,cold pressing,hot pressing,leaching,supercritical CO_2 extraction and water enzyme method were studied..The content of vitamin E and Camellia saponin extracted by cold pressing technology was the highest,reaching 786.3 mg/kg and 3 789.0 mg/kg respectively;The phytosterol content of hot pressed oil was the highest,reaching 3 962 mg/kg;The content of polyphenols in supercritical CO_2 extraction was the highest,reaching 21.32 mg/kg;The content of flavonoids in the leach oil was the highest,reaching 38.9 mg/kg.The inhibitory rates of cold pressed oil to four common bacteria,Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa and Candida albicans,reached respectively 95.9%,92.2%,95.2%,94.6%,showing quite strong fungistatic activities on bacteria.The Camellia oil produced by the cold pressing process of the 5 kinds of preparation process was the best from the content of antibacterial active components and the bacteriostasis,and the crude oil produced by the hot pressing process was the second.It provided a reference for the application of Camellia oil in infant skin care and other antibacterial efficacy cosmetics.
In order to study the content of non-fat active components and the antibacterial effect of oil-tea camellia oil.The changes of vitamin E,polyphenols,Camellia saponins phytosterols and flavone content in Camellia oil and the effect of its bacteriostasis from 5 different processing technologies,cold pressing,hot pressing,leaching,supercritical CO_2 extraction and water enzyme method were studied..The content of vitamin E and Camellia saponin extracted by cold pressing technology was the highest,reaching 786.3 mg/kg and 3 789.0 mg/kg respectively;The phytosterol content of hot pressed oil was the highest,reaching 3 962 mg/kg;The content of polyphenols in supercritical CO_2 extraction was the highest,reaching 21.32 mg/kg;The content of flavonoids in the leach oil was the highest,reaching 38.9 mg/kg.The inhibitory rates of cold pressed oil to four common bacteria,Escherichia coli,Staphylococcus aureus,Pseudomonas aeruginosa and Candida albicans,reached respectively 95.9%,92.2%,95.2%,94.6%,showing quite strong fungistatic activities on bacteria.The Camellia oil produced by the cold pressing process of the 5 kinds of preparation process was the best from the content of antibacterial active components and the bacteriostasis,and the crude oil produced by the hot pressing process was the second.It provided a reference for the application of Camellia oil in infant skin care and other antibacterial efficacy cosmetics.
引文
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[5]董璐,代增英,韩晴,等.茶多酚对大肠杆菌抑制机理研究[J].生物学杂质,2015,32(1):72-75,
[6]钱丽红,陶妍,谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑制机理[J].微生物学通报,2010,37(11):1 628-1 633.
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[9]徐雅琴,庞丽萍,齐会娟,等.南瓜籽植物甾醇的抗氧化性及抑菌研究[J].农产品加工,2012(5):14-26.
[10]田丹丹,李艳,梅晓宏.牛油果中植物甾醇的鉴定及抗氧化、抑菌活性研究[J].食品科学,2018(2):1-10.
[11]DAVID K T,SHIRLEY C.Phytosterols-health benefits and potential concerns:a review[J].Nutrition Research,2005,25:413-428.
[12]苗苗,杨立刚,荣莹,等.12种市售食用花卉中总黄酮与总甾体的含量测定[J].食品研究与开发,2009,30(12):122-125.
[13]陈莹,刘松柏,何良兴,等.油茶籽粕和茶皂素中皂苷的定量检测方法研究[J].中国粮油学报,2012,27(2):105-111.
[12]吴雪辉,陈北光,黄永芳,等.超临界CO2萃取茶油的工艺条件研究[J].食品科技,2007(2):139-141.
[13]刘瑞兴,张智敏,吴苏喜,等.水酶法提取油茶籽油的工艺优化及其营养成分分析[J].中国粮油学报,2012(12):54-61.
[16]李志晓,金青哲,叶小飞,等.制油工艺对油茶籽油品质的影响[J].中国油脂,2008,40(4):47-51.
[2]龙伶俐,薛雅琳,张东,等.油茶籽油主要特征成分的研究分析[J].中国油脂,2012,37(4):78-81.
[3]邓小莲,谢光盛,黄树根.保健茶油的研制及其调节血脂的作用[J].中国油脂,2002,27(5):96-98.
[4]柏云爱,宋大海,张富强,等.油茶籽油与橄榄油营养价值的比较[J].中国油脂,2008,33(3):39-41.
[5]董璐,代增英,韩晴,等.茶多酚对大肠杆菌抑制机理研究[J].生物学杂质,2015,32(1):72-75,
[6]钱丽红,陶妍,谢晶.茶多酚对金黄色葡萄球菌和铜绿假单胞菌的抑制机理[J].微生物学通报,2010,37(11):1 628-1 633.
[7]ALMAJANO M P,CARBR,JIM NEZ J A L,et al.Antioxidant and antimicrobial activities of tea infusions[J].Food Chemistry,2016,108(1):55-63.
[8]文莉,芦苇,蒋倩,等.茶皂素毒性刺激试验及抑菌作用研究[J].中国油脂,2011,36(6):58-60.
[9]徐雅琴,庞丽萍,齐会娟,等.南瓜籽植物甾醇的抗氧化性及抑菌研究[J].农产品加工,2012(5):14-26.
[10]田丹丹,李艳,梅晓宏.牛油果中植物甾醇的鉴定及抗氧化、抑菌活性研究[J].食品科学,2018(2):1-10.
[11]DAVID K T,SHIRLEY C.Phytosterols-health benefits and potential concerns:a review[J].Nutrition Research,2005,25:413-428.
[12]苗苗,杨立刚,荣莹,等.12种市售食用花卉中总黄酮与总甾体的含量测定[J].食品研究与开发,2009,30(12):122-125.
[13]陈莹,刘松柏,何良兴,等.油茶籽粕和茶皂素中皂苷的定量检测方法研究[J].中国粮油学报,2012,27(2):105-111.
[12]吴雪辉,陈北光,黄永芳,等.超临界CO2萃取茶油的工艺条件研究[J].食品科技,2007(2):139-141.
[13]刘瑞兴,张智敏,吴苏喜,等.水酶法提取油茶籽油的工艺优化及其营养成分分析[J].中国粮油学报,2012(12):54-61.
[16]李志晓,金青哲,叶小飞,等.制油工艺对油茶籽油品质的影响[J].中国油脂,2008,40(4):47-51.