松籽油的干式酶法提取工艺优化与理化性质分析

doi:10.7525/j.issn.1673-5102.2020.02.019

摘要/Abstract

摘要： 应用单因素实验设计对干式酶法松籽油提取工艺进行优化。结果表明，干式酶法提取松籽油最佳制备工艺为：0.2%淀粉酶、料液比为6：1、酶解温度为55℃、酶解时间为8 h，所得最大出油率为90.2%，残油率为6.2%。经检测最佳制备条件提取的松籽油不饱和脂肪酸的含量为90.09%，其中油酸含量为26.84%，介酸含量为2.41%、亚油酸含量为46.25%、皮诺敛酸为14.59%；饱和脂肪酸中棕榈酸含量为6.5%、硬脂酸为3.41%。松籽油酸价为2.61 mg·g^-1、过氧化值为1.56 mmol·kg^-1、丙二醛含量为0.41 mg·kg^-1。所有检测结果均高于《中华人民共和国粮食行业标准LS/T 3242-2014》松籽油中质量标准的要求。

关键词: 松籽油, 干式酶法, 单因素实验, 皮诺敛酸, 理化性质

Abstract: Used a single factor experiment to optimize a dry enzyme extraction process of pine seed oil. The best preparation process for dry enzymatic extraction of pine seed oil was:0.2% of amylase, the ratio of material to liquid of 6:1, the hydrolysis temperature of 55℃, and the hydrolysis time of 8 h, and the maximum oil yield 90.2% with the residual oil rate of 6.2%. The content of unsaturated fatty acids in pine seed oil extracted after testing for the best preparation conditions was 90.09%, of which oleic acid content was 26.84%, mediating acid content was 2.41%, linoleic acid content was 46.25%, and pinolacol acid was 14.59%. The content of palmitic acid in saturated fatty acids was 6.5%, and the stearic acid was 3.41%. The pine oil had an acid value of 2.61 mg·g^-1, a peroxide value of 1.56 mmol·kg^-1, and a malondialdehyde content of 0.41 mg·kg^-1. All the test results are higher than the requirements of the quality standards in pine seed oil in the "Food Industry Standard of the People's Republic of China LS/T 3242-2014".

Key words: pine seed oil, dry enzymatic method, single factor experiment, pinolenic acid, physical and chemical properties

中图分类号:

S791.247

祖述冲. 松籽油的干式酶法提取工艺优化与理化性质分析[J]. 植物研究, 2020, 40(2): 308-313.

ZU Shu-Chong. Optimization of Dry Enzymatic Extraction Process and Physicochemical Properties of Pine Seed Oil[J]. Bulletin of Botanical Research, 2020, 40(2): 308-313.

参考文献 17

[1]	冯彦博,白凤翎.松仁的营养价值及其深加工[J].食品研究与开发,2003,24(4):86-87.Feng Y B,Bai F L.Nutritional value and deep processing of pine kernel[J].Food Research and Development,2003,24(4):86-87.
[2]	ТИПСИНА Н Н,刘艳霞.松子及几种油料作物成分及功能比较分析[J].吉林农业科技学院学报,2015,24(2):4-5,8.ТИПСИНА Н Н,Liu Y X.Comparative analysis on the composition and function of pine nuts and several oil crops[J].Journal of Jilin Agricultural Science and Technology College,2015,24(2):4-5,8.
[3]	于海伟,王立平,李小波.红松仁营养成分分析及松仁油制取方法的探讨[J].防护林科技,2007(3):115,118.Yu H W,Wang L P,Li X B.Nutrient content of Korean pine seed and method of preparation of pine oil[J].Protection Forest Science and Technology,2007(3):115,118.
[4]	Xie K Y,Miles E A,Calder P C.A review of the potential health benefits of pine nut oil and its characteristic fatty acid pinolenic acid[J].Journal of Functional Foods,2016,23:464-473.
[5]	Asset G,Staels B,Wolff R L,et al.Effects of Pinus pinaster and Pinus koraiensis seed oil supplementation on lipoprotein metabolism in the rat[J].Lipids,1999,34(1):39-44.
[6]	Park S,Shin S,Lim Y,et al.Korean pine nut oil attenuated hepatic triacylglycerol accumulation in high-Fat diet-induced obese mice[J].Nutrients,2016,8(1):59.
[7]	Ferramosca A,Savy V,Einerhand A W C,et al.Pinus koraiensis seed oil(PinnoThinTM) supplementation reduces body weight gain and lipid concentration in liver and plasma of mice[J].Journal of Animal & Feed Sciences,2008,17(4):621-630.
[8]	Oreira D K T,Santos P S,Gambero A,et al.Evaluation of structured lipids with behenic acid in the prevention of obesity[J].Food Research International,2017,95:52-58.
[9]	Einerhand A W,Pasman W,Rubingh C,et al.Korean pine nut fatty acids affect appetite sensations,plasma CCK and GLP1 in overweight subjects[J].FASEB Journal,2006,20(5):A829.
[10]	Hughes G M,Boyland E J,Williams N J,et al.The effect of Korean pine nut oil(PinnoThinTM) on food intake,feeding behaviour and appetite:A double-blind placebo-controlled trial[J].Lipids in Health and Disease,2008,7(1):6-15.
[11]	陈永霞.红松籽营养价值分析[J].现代农业科技,2010,(3):361-362.Chen Y X.Analysis on nutritive value of Korean pine seed[J].Modern Agricultural Sciences and Technology,2010,(3):361-362.
[12]	包怡红,冯雁波. 响应面试验优化红松松仁膳食纤维制备工艺及其理化性质分析[J].食品科学,2016,37(14):11-17.Bao Y H,Feng Y B.Dietary fiber from pine kernel meal:optimization of extraction process by response surface methodology and physicochemical properties[J].Food Science,2016,37(14):11-17.
[13]	赵景联,何发理,张文春.华山松籽油的制取与成分分析[J].陕西林业科技,1993,(4):6-9.Zhao J L,He F L,Zhang W C.Preparation and component analysis of Pinus armandi seed oil[J].Shaanxi Forest Science and Technology,1993,(4):6-9.
[14]	刘志鑫,刘志彬,张根生,等.尿素包合法富集压榨松籽油中皮诺敛酸工艺优化[J].食品与机械,2018,34(8):183-188.Liu Z X,Liu Z B,Zhang G S,et al.Optimization of the process for the enrichment of pinolenic acid from pressed pine seed oil by urea inclusion method[J].Food and Machinery,2018,34(8):183-188.
[15]	李默馨,王妍,周晓丹,等.冷榨红松籽油的工艺研究[J].食品工业,2010,31(5):79-81.Li M X,Wang Y,Zhao X D,et al.Study on cold-pressed of Korean pine seed oil[J].The Food Industry,2010,31(5):79-81.
[16]	包怡红,郭阳.响应面试验优化超声波辅助水酶法提取松籽油工艺及其氧化稳定性[J].食品科学,2016,37(22):60-68.Bao Y H,Guo Y.Optimization of ultrasonic-assisted aqueous enzymatic extraction of pine nut oil and its oxidative stability[J].Food Science,2016,37(22):60-68.
[17]	李杨,江连洲,王胜男,等.响应面法优化水酶法提取松子油的研究[J].中国粮油学报,2012,27(3):60-65.Li Y,Jiang L Z,Wang S N,et al.Optimization on aqueous enzymatic extraction conditions of pine seed oil by response surface method[J].Journal of the Chinese Cereals and Oils Association,2012,27(3):60-65.