不同提取方法对羊尾油品质的影响
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摘要
研究不同提取方法对羊尾油提取率及其理化性质的影响,并分析阿勒泰羊尾油脂肪酸的组成。采用水浴加热提取、常压干燥加热提取、超声波辅助提取及真空抽提4种方法对阿勒泰羊尾脂进行羊尾油提取,比较不同提取条件下羊尾油的提取率、理化性质,并测定最优条件下阿勒泰羊尾油的脂肪酸组成。结果表明:4种方法提取的羊尾油随着提取温度的升高,其提取率呈上升趋势;随着提取时间的增加,羊尾油提取率逐渐上升,但当超声波辅助提取时间为5 h时,羊尾油提取率下降;水浴加热提取和常压干燥加热提取羊尾油的皂化值无显著差异,与超声波辅助提取和真空抽提出的羊尾油有显著差异(P<0.05);4种方法提取的羊尾油碘值有显著性差异(P<0.05);水浴加热提取与超声波辅助提取羊尾油的酸价略高于常压干燥加热提取和真空抽提羊尾油的酸价;水浴加热提取和超声波辅助提取羊尾油的熔点与真空抽提和常压干燥加热提取羊尾油有显著性差异(P<0.05),综合考虑得出,真空抽提条件下阿勒泰羊尾油品质较好;在真空抽提70℃、5 h的条件下测得阿勒泰羊尾油脂肪酸主要由油酸、棕榈酸、硬脂酸、肉豆蔻酸及反油酸等18种脂肪酸组成,其n-6/n-3比值为2.43,食用健康性较好。
The purpose of this study was to research the effects of different extraction methods on the yield and physicochemical properties of sheep tail lipids and to analyze the fatty acid composition of Altay sheep tail lipids. In this paper, water bath heating extraction, atmospheric heating extraction, ultrasonic-assisted extraction and vacuum extraction were used to extract lipids from Altay sheep tail fat. The yield and physicochemical properties of these lipid samples were compared, and the fatty acid composition of the lipids prepared under optimal conditions was determined. The results showed that for each extraction method, the yield of lipids increased with extraction temperature. The yield of lipids increased with extraction time up to5 h and then decreased for ultrasonic-assisted extraction. There was a significant difference in saponification value difference between ultrasonic assisted extraction and vacuum extraction but not between the other extraction methods(P < 0.05). There was a significant difference in the iodine value of the tail lipids extracted by the four methods(P < 0.05). Acid values of the lipids extracted by water bath heating extraction and ultrasonic-assisted extraction were slightly higher than those obtained by the other extraction methods. A significant difference in melting point existed between the lipids extracted by water bath heating and ultrasonic-assisted extraction and those extracted by vacuum extraction and atmospheric heating extraction(P < 0.05). Overall, the lipids extracted by vacuum extraction had the best quality. A total of 18 fatty acids were mainly detected in the lipids obtained by vacuum extraction at 70 ℃ for 5 h, such as oleic acid, palmitic acid, stearic acid, myristic acid and oleic acid. Its n-6/n-3 ratio was 2.43, and it was healthy when consumed.
The purpose of this study was to research the effects of different extraction methods on the yield and physicochemical properties of sheep tail lipids and to analyze the fatty acid composition of Altay sheep tail lipids. In this paper, water bath heating extraction, atmospheric heating extraction, ultrasonic-assisted extraction and vacuum extraction were used to extract lipids from Altay sheep tail fat. The yield and physicochemical properties of these lipid samples were compared, and the fatty acid composition of the lipids prepared under optimal conditions was determined. The results showed that for each extraction method, the yield of lipids increased with extraction temperature. The yield of lipids increased with extraction time up to5 h and then decreased for ultrasonic-assisted extraction. There was a significant difference in saponification value difference between ultrasonic assisted extraction and vacuum extraction but not between the other extraction methods(P < 0.05). There was a significant difference in the iodine value of the tail lipids extracted by the four methods(P < 0.05). Acid values of the lipids extracted by water bath heating extraction and ultrasonic-assisted extraction were slightly higher than those obtained by the other extraction methods. A significant difference in melting point existed between the lipids extracted by water bath heating and ultrasonic-assisted extraction and those extracted by vacuum extraction and atmospheric heating extraction(P < 0.05). Overall, the lipids extracted by vacuum extraction had the best quality. A total of 18 fatty acids were mainly detected in the lipids obtained by vacuum extraction at 70 ℃ for 5 h, such as oleic acid, palmitic acid, stearic acid, myristic acid and oleic acid. Its n-6/n-3 ratio was 2.43, and it was healthy when consumed.
引文
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[2]张英杰.羊生产学[M].北京:中国农业大学出版社, 2015:88-95.
[3]刘成江,王俊钢,李宇辉,等.阿勒泰脂臀羊脂肪酸组成及挥发性风味物质构成初探[J].肉类工业, 2012(4):16-17; 20. DOI:10.3969/j.issn.1008-5467.2012.04.008.
[4]赵有璋.中国养羊学[M].北京:中国农业出版社, 2013:86-95.
[5]王大星,徐冬.阿勒泰羊品种遗传资源调查报告[J].草食家畜,2009(2):38-40. DOI:10.16863/j.cnki.1003-6377.2009.02.012.
[6]王金泉,王肖燕,叶青,等.阿勒泰大尾羊与小尾寒羊不同组织FTO基因的检测[J].动物医学进展, 2013(12):84-88. DOI:10.3969/j.issn.1007-5038.2013.12.019.
[7]唐传核,徐建祥,彭志英.脂肪酸营养与功能的最新研究[J].中国油脂, 2000, 25(6):20-23. DOI:10.3321/j.issn:1003-7969.2000.06.005.
[8]段杉,黄振娥,翁新楚.用羊油制备甘一酯、甘二酯的反应中影响产率的几个因素的研究[J].中国油脂, 1997, 22(6):43-45.
[9]成日青,赵登亮,庞秀生,等.羊脂油炮制蒙药硫黄的实验研究[J].中华中医药学刊, 2007(11):2352-2354. DOI:10.3969/j.issn.1673-7717.2007.11.058.
[10]詹萍.羊肉特征香气成分的鉴定及其肉味香精的制备[D].无锡:江南大学, 2013:1.
[11]刘成江,吴宏,郭安民,等.我国羊脂综合利用的研究现状[J].肉类工业, 2010(8):51-52. DOI:10.3969/j.issn.1008-5467.2010.08.020.
[12]李响.乌珠穆沁羊羊尾的理化分析及羊油皂的研发[D].呼和浩特:内蒙古农业大学, 2014:1-15.
[13]张佰帅,王宝维.动物油脂提取及加工技术研究进展[J].中国油脂,2010, 35(12):8-11.
[14]何东平.油脂精炼与加工工艺学[M].北京:化学工业出版社, 2009:20-152.
[15]侯成立,周渝迪,高远,等.羊尾油精炼工艺优化研究[J].食品科技,2017, 42(5):111-115. DOI:10.13684/j.cnki.spkj.2017.05.023.
[16]侯建军,陈存社,张甜甜,等.羊腰部脂肪中共轭亚油酸提取及热稳定性[J].食品科学技术学报, 2013, 31(1):60-63; 82.
[17]国家粮食局标准质量中心,南京财经大学.动植物油脂试样的制备:GB/T 15687—2008[S].北京:中国标准出版社, 2008.
[18]高岐.食品中脂肪的超声提取快速测定法研究[J].食品工业科技,2008(4):292-293. DOI:10.13386/j.issn1002-0306.2008.04.071.
[19]左笑,张东翔.超声波在油脂提取中的应用[J].粮油加工, 2007(11):70-73.
[20]贾恬,罗仓学,叶飞.响应面法优化超声波辅助提取黄秋葵籽油工艺研究[J].中国油脂, 2017, 42(11):20-23. DOI:10.3969/j.issn.1003-7969.2017.11.005.
[21]李涛,陈卫林,卢岩,等.哈萨克羊不同部位脂肪特性的研究[J].中国油脂, 2018, 43(7):32-35; 40.
[22]许晖,孙兰萍,李善菊,等.超声波辅助提取亚麻籽油的工艺条件优化[J].中国粮油学报, 2009, 24(7):64-68.
[23]王小溪,陈贵林.超声波法提取南瓜籽油的工艺条件优化研究[J].食品科学,2009,30(8):60-63.DOI:10.3321/j.issn:1002-6630.2009.08.009.
[24]高娟,楼乔明,杨文鸽,等.超声辅助提取鱿鱼肝脏油脂及其脂肪酸组成分析[J].中国粮油学报, 2014, 29(2):53-56; 61. DOI:10.3969/j.issn.1003-0174.2014.02.011.
[25]李小平,罗海莉,陈锦屏.超声波法辅助提取鸵鸟油[J].食品科学,2010, 31(24):182-185.
[26]宋立华,金刚,李佶,等.超声法提取脂肪的研究[J].上海交通大学学报(农业科学版),2008,26(6):545-549.DOI:10.3969/j.issn.1671-9964.2008.06.010.
[27]曹文明,王鑫,包杰,等.油脂氧化评价研究进展[J].粮食与油脂,2013, 26(4):1-5.
[28]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食用动物油脂:GB 10146—2015[S].北京:中国标准出版社, 2015.
[28]刘成江,吴洪斌,王俊钢,等.新疆肥尾羊脂肪特性研究[J].食品科学, 2012, 33(6):159-161.
[29]蒋瑜,熊文珂,殷俊玲,等.膳食中ω-3和ω-6多不饱和脂肪酸摄入与心血管健康的研究进展[J].粮食与油脂, 2016, 29(11):1-5.DOI:10.3969/j.issn.1008-9578.2016.11.001.
[30]RAES K, SMET S D, DEMEYER D. Effect of dietary fatty acids on incorporation of long chain polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork meat:a review[J]. Animal Feed ScienceandTechnology,2004,113(4):199-221.DOI:10.1016/j.anifeedsci.2003.09.001.
[31]魏永生,郑敏燕,耿薇,等.常用动、植物食用油中脂肪酸组成的分析[J].食品科学, 2012, 33(16):188-193.
[32]HU F B, CHO E, REXRODE K M, et al. Fish and long-chain omega-3fatty acid intake and risk of coronary heart disease and total mortality in diabetic women[J]. Circulation, 2003, 107(14):1852-1857.DOI:10.1161/01.CIR.0000062644.42133.5F.
[33]RAHEJA B S, SADIKOT S M, PHATAK R B, et al. Significance of the n-6/n-3 ratio for insulin action in diabetes[J]. Annals of the New York Academy of Sciences, 2010, 683(1):258-271. DOI:10.1111/j.1749-6632.1993.tb35715.x.
[34]SIMOPOULOS A P, LEAF A, SALEM N, Jr. Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids[J]. Prostaglandins Leukot Essent Fatty Acids,2000, 43(2):127-130. DOI:10.1159/000012777.
[35]李维红,吴建平,王欣荣.滩羊脂肪中脂肪酸组成的研究[J].甘肃农业大学学报, 2004(4):386-389. DOI:10.3969/j.issn.1003-4315.2004.04.007.
[36]金春爱,崔松焕,王玉方,等.不同提取方式和烘干对鹿肉脂肪酸的影响[J].肉类研究, 2016, 30(10):13-17. DOI:10.15922/j.cnki.rlyj.2016.10.003.
[37]LEE K W, LEE H J, CHO H Y, et al. Role of the conjugated linoleic acid in the prevention of cancer[J]. Critical Reviews in Food Science and Nutrition, 2005, 45(2):135-144. DOI:10.1080/10408690490911800.
[38]DE LA TORRE A, DEBITON E, JUANéDA P, et al. Beef conjugated linoleicacidisomersreducehumancancercellgrowthevenwhen associated with other beef fatty acids[J]. British Journal of Nutrition,2006, 95(2):346-352. DOI:10.1079/bjn20051634.
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