冷榨芝麻饼粕木脂素提取及其抗氧化研究
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摘要
为有效提高芝麻冷榨副产物的利用价值,以芝麻冷榨制油后的饼粕为原料,乙醇为溶剂,采用超声波辅助法提取芝麻饼粕木脂素,选取乙醇浓度、料液比、提取时间、提取功率4个考察因素,在单因素试验的基础上应用响应面法对芝麻饼粕木脂素提取工艺条件进行优化,并应用Schaal烘箱法,以过氧化值(PV)、茴香胺值(AV)及全氧化值(TV)为指标,对添加木脂素的食用油进行抗氧化活性评价。结果表明,优化后芝麻饼粕木脂素的提取条件为:乙醇浓度93%、料液比(m/v) 1∶10、提取时间40 min、超声功率600 W,此条件下木脂素的提取率为563. 81μg·g-1。随着木脂素添加量的增加,食用油抗氧化活性逐渐增强,且抗氧化效果强于维生素E(VE),接近二丁基羟基甲苯(BHT)。此外,添加木脂素的菜籽油体系中的抗氧化活性普遍强于猪油体系。综上所述,冷榨芝麻饼粕木脂素是一种优质的天然抗氧化剂,可应用于食用油脂中。
In order to effectively improve the utilization of the by-products,lignans were extracted from cold-pressed sesame cake with ethanol by ultrasonic-assisted method. Ethanol concentration,solid to liquid ratio,extraction time and ultrasonic power were selected as four main factors. Single factor and response surface experiments designs were applied to optimize the extraction conditions,then Peroxide value( PV),anisidine value( AV) and total value( TV) were selected as indicators to determine the antioxidant capacity in lard and rapeseed oil. As a result,the actual optimum extraction conditions were obtained as follows: ethanol concentration 93%,solid-liquid ratio 1 ∶ 10,extraction time 40 min,extraction power 600 W,in which the extraction yield was 563. 81 μg·g-1. The antioxidant effects of lignans extracts were better than that of vitamin E( VE),and similar with the effects of butylated hydroxytoluene( BHT). The antioxidant activities of rapeseed oil were generally better than that of lard. The results of this study showed that the lignans extract of cold-pressed sesame cake was a kind of high quality natural antioxidant,which can be used for antioxidation in edible oil.
In order to effectively improve the utilization of the by-products,lignans were extracted from cold-pressed sesame cake with ethanol by ultrasonic-assisted method. Ethanol concentration,solid to liquid ratio,extraction time and ultrasonic power were selected as four main factors. Single factor and response surface experiments designs were applied to optimize the extraction conditions,then Peroxide value( PV),anisidine value( AV) and total value( TV) were selected as indicators to determine the antioxidant capacity in lard and rapeseed oil. As a result,the actual optimum extraction conditions were obtained as follows: ethanol concentration 93%,solid-liquid ratio 1 ∶ 10,extraction time 40 min,extraction power 600 W,in which the extraction yield was 563. 81 μg·g-1. The antioxidant effects of lignans extracts were better than that of vitamin E( VE),and similar with the effects of butylated hydroxytoluene( BHT). The antioxidant activities of rapeseed oil were generally better than that of lard. The results of this study showed that the lignans extract of cold-pressed sesame cake was a kind of high quality natural antioxidant,which can be used for antioxidation in edible oil.
引文
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[12]杨开,徐梦婷,王玏萦,董晓莉,孙培龙.牛樟芝总三萜超声提取及体外活性研究[J].核农学报,2018,32(1):112-122
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[15]王蒙.高温下芝麻林素在油脂中的抗氧化性及转变规律的研究[D].郑州:河南农业大学,2015:21-27
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[21]齐岩,檀昕,程安玮,孙金月,谢春阳.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):104-109
[22]陆浩,邵兴锋,曹锦轩,欧昌荣,曾小群,翁佩芳,潘道东.植物精油在动物性食品保藏中的应用研究进展[J].核农学报,2014,28(11):2079-2085
[23] Jiang K,Song Q Y,Peng S J,Zhao Q Q,Li G D,Li Y,Gao K.New lignans from the roots of schisandra sphenanthera[J].Fitoterapia,2015,103:63-70
[24] Zhou J,Li C J,Yang J Z,Ma J,Wu L Q,Wang W J,Zhang D M.Phenylpropanoid and lignan glycosides from the aerial parts ofLespedeza cuneata[J]. Phytochemistry,2016,121:58-64
[25]刘菁,侯利霞,刘玉兰,纪俊敏,刘文婕.芝麻及芝麻油中主要抗氧化物质的研究进展[J].中国调味品,2013,38(10):16-19
[26]刘帅,汪学德,郭亚龙.重结晶法分离芝麻素工艺的研究[J].粮食与油脂,2016,29(6):25-28
[27]何晓梅,谷仿丽,张颖,陈壮壮.芝麻木脂素超声提取工艺优化及其抗氧化性能[J].生物加工过程,2013,11(6):53-57
[28]张丽霞,芦鑫,宋国辉,王蒙,孙强,黄纪念.芝麻林素对煎炸过程中大豆油品质的影响[J].食品科学,2017,2(14):1-10
[29]彭金砖,汪学德,黄维,胡华丽.芝麻油及芝麻木酚素对食用油氧化稳定性的影响研究[J].中国油脂,2014,21(6):57-59
[2] Munthipha K, Sahapat B, Natthida W. Sesamol inducesmitochondrial apoptosis pathway in HCT116 human colon cancercells via pro-oxidant effect[J]. Life Sciences,2016,158:46-56
[3] Ide T,Azechi A,Kitade S,Kunimatsu Y,Suzuki N,Nakajima C,Ogata N. Comparative effects of sesame seeds differing in lignancontents and composition on fatty acid oxidation in rat liver[J].Journal of Oleo Science,2015,64(2):211-222
[4] PreedyⅤ. Processing and Impact on Active Components in Food[M]. New York:Academic Press,2015:385-394
[5]赵赛茹,张丽霞,黄纪念,宋国辉,艾志录.高温焙炒对芝麻及芝麻油主要成分的影响[J].中国油脂,2016,41(2):34-38
[6]钟雪玲.芝麻冷榨工艺及其产品质量研究[D].郑州:河南工业大学,2012:3-5
[7]曹君.不同脂肪酸结构食用油的氧化规律及其动力学研究[D].南昌:南昌大学,2015:3-6
[8]邱灿华,林文健,周胜利,陈穗君. 2,6-二叔丁基对甲酚对SD雄性大鼠生殖功能的影响[J].山西医药杂志,2014(15):1782-1784
[9] Tamano S,Hirose M,Tanaka H,Hagiwara A,Shirai T. Variation insusceptibility to the induction of forestomach tumours by butylatedhydroxyanisole among rats of different strains[J]. Food andChemical Toxicology,1998,36(4):299-304
[10]董英,高音,徐斌.芝麻饼粕中木脂素类化合物提取工艺研究[J].食品研究与开发,2006,27(6):72-73
[11]任媛媛,李书国,骆亚薇,刘殿武.超声波辅助响应面法提取芝麻中芝麻素与芝麻素的结晶[J].食品科技,2016,41(12):208-212
[12]杨开,徐梦婷,王玏萦,董晓莉,孙培龙.牛樟芝总三萜超声提取及体外活性研究[J].核农学报,2018,32(1):112-122
[13] Yung S S,Hwang L S. Antioxidative activity of the crude extract oflignan glycosides from unroasted Burma black sesame meal[J]. FoodResearch International,2002,35(4):357-365
[14]杨玲玲.芝麻木脂素的分离制备及其抗氧化性能的研究[D].郑州:河南工业大学,2011:49-51
[15]王蒙.高温下芝麻林素在油脂中的抗氧化性及转变规律的研究[D].郑州:河南农业大学,2015:21-27
[16] Adel A A M,Iryna S,Mohamed F R,Mohamed A S. Antioxidantpotential of sesame(Sesamum indicum)cake extract in stabilizationof sunflower and soybean oils[J]. Industrial Crops and Products,2011,34(1):952-959
[17]张建飞.α-生育酚在玉米油、大豆油和茶油中抗氧化效能研究[D].南昌:南昌大学,2015:21-23
[18]国家粮食局科学研究院. GB 5009. 227-2016食品安全国家标准食品中过氧化值的测定[S].北京:中国标准出版社,2016
[19]国家粮食局科学研究院. GB/T 24304-2009动植物油脂茴香胺值的测定[S].北京:中国标准出版社,2009
[20]沈鸿,熊志琴,姜绍通.谷维素对3种食用植物油的抗氧化效果研究[J].中国油脂,2017,42(1):22-25
[21]齐岩,檀昕,程安玮,孙金月,谢春阳.葡萄皮和籽中游离酚和结合酚组成及抗氧化活性比较[J].核农学报,2017,31(1):104-109
[22]陆浩,邵兴锋,曹锦轩,欧昌荣,曾小群,翁佩芳,潘道东.植物精油在动物性食品保藏中的应用研究进展[J].核农学报,2014,28(11):2079-2085
[23] Jiang K,Song Q Y,Peng S J,Zhao Q Q,Li G D,Li Y,Gao K.New lignans from the roots of schisandra sphenanthera[J].Fitoterapia,2015,103:63-70
[24] Zhou J,Li C J,Yang J Z,Ma J,Wu L Q,Wang W J,Zhang D M.Phenylpropanoid and lignan glycosides from the aerial parts ofLespedeza cuneata[J]. Phytochemistry,2016,121:58-64
[25]刘菁,侯利霞,刘玉兰,纪俊敏,刘文婕.芝麻及芝麻油中主要抗氧化物质的研究进展[J].中国调味品,2013,38(10):16-19
[26]刘帅,汪学德,郭亚龙.重结晶法分离芝麻素工艺的研究[J].粮食与油脂,2016,29(6):25-28
[27]何晓梅,谷仿丽,张颖,陈壮壮.芝麻木脂素超声提取工艺优化及其抗氧化性能[J].生物加工过程,2013,11(6):53-57
[28]张丽霞,芦鑫,宋国辉,王蒙,孙强,黄纪念.芝麻林素对煎炸过程中大豆油品质的影响[J].食品科学,2017,2(14):1-10
[29]彭金砖,汪学德,黄维,胡华丽.芝麻油及芝麻木酚素对食用油氧化稳定性的影响研究[J].中国油脂,2014,21(6):57-59