冷榨法与溶剂法提取藤椒油的品质差异和抑菌、抗氧化活性研究

发布时间：2018-01-12 12:26

  本文关键词：冷榨法与溶剂法提取藤椒油的品质差异和抑菌、抗氧化活性研究　出处：《四川农业大学》2015年硕士论文　论文类型：学位论文

  更多相关文章： 藤椒油 理化指标 挥发性成分 脂肪酸 抑菌活性 抗氧化能力

【摘要】：藤椒学名竹叶花椒(Zanthoxylum armatum DC. Prodr.),属于芸香科花椒属花椒亚属,是我国花椒种质资源中的一个优良地方品种,具有独特的麻香风味。为实现花椒资源的综合利用和推进花椒油质量评价体系的建立,本文以四川洪雅藤椒为原料,分别采用冷榨法和无水乙醚溶剂浸出法提取藤椒油,分析藤椒油的感官品质和理化指标,顶空固相微萃取-气相色谱-质谱联用(HS-SPME/GC/MS)分析藤椒油挥发性成分,气相色谱-质谱(GC/MS)法分析藤椒油的脂肪酸组成和相对含量,采用体外抗氧化试验研究藤椒油的抗氧化能力,最后对藤椒油的抑菌活性和抑菌稳定性进行了探究。主要研究结论如下：1.冷榨藤椒油、溶剂浸出藤椒油的酸值分别为1.87mgKOH/g,3.16mgKOH/g,过氧化值分别为1.69meq/kg、5.23meq/kg,碘值分别为121gI2/100g、120gI2/100g,水分及挥发物含量分别为1.82%、2.19%,皂化值分别为184.46mgKOH/g、 192.09mgKOH/g。冷榨藤椒油的酸值、过氧化值都达到国家标准；溶剂浸出藤椒油酸值较高需进一步精炼,才能达到食用油的标准。2.采用HS-SPME/GC/MS结合气相色谱法保留指数定性方法,分析冷榨藤椒油与溶剂浸出藤椒油挥发性成分。从冷榨藤椒油中共鉴定出22种物质,其中主要挥发性成分有柠檬烯(33.47%)、p-水芹烯(27.70%)、芳樟醇(24.99%)、p-月桂烯(5.06%)、α-蒎烯(2.08%)等；从溶剂浸出藤椒油中共鉴定出42种物质,相对含量较高的有芳樟醇(38.70%)、柠檬烯(28.08%)、p-水芹烯(17.01%)、p-月桂烯(4.52%)、1,7,7-三甲基-三环[2.2.1.0(2,6)]庚烷(1.78%)、D-大根香叶烯(1.19%)等。3.冷榨藤椒油和溶剂浸出藤椒油的脂肪酸组成和相对含量存在一定差异,两种藤椒油中共鉴定出16种脂肪酸,其中共有脂肪酸有8种,主要以不饱和脂肪酸为主,相对含量均高于84%。冷榨藤椒油中脂肪酸以油酸相对含量最高,为57.91%,其次为亚油酸、亚麻酸、棕榈酸；溶剂浸出藤椒油中脂肪酸以棕榈油酸为主,相对含量高达45.55%,其次为亚麻酸、棕榈酸、油酸、亚油酸。4.两种藤椒油对金黄色葡萄球菌、大肠杆菌、枯草芽孢杆菌、胶红酵母、毕赤酵母、清酒假丝酵母、黑曲霉、黄曲霉均具有不同程度的抑制作用。溶剂浸出藤椒油对细菌、酵母菌和霉菌的抑菌活性强于冷榨藤椒油,其中溶剂浸出藤椒油对枯草芽孢杆菌的抑制效果最好,MIC为0.7813mg/mL,对黑曲霉和黄曲霉的ICso分别为0.0829和0.5470mg/mL;冷榨藤椒油对枯草芽孢杆菌和胶红酵母抑制效果最好,MIC为6.2500mg/mL,对黑曲霉和黄曲霉的IC50分别为1.0348和1.4437mg/mL。热处理和紫外照射对两种藤椒油的抑菌活性影响不明显；介质pH对藤椒油抑菌活性具有一定的影响,碱性条件下溶剂浸出油和冷榨油的抑菌活性增高,而在中性条件和偏酸性条件下,藤椒油抑菌活性基本不变。5.以BHT和Vc为阳性对照,通过测定两种藤椒油还原力、对OH、DPPH·、02·清除率,探讨藤椒油的抗氧化能力。结果表明,两种藤椒油具有良好的体外抗氧化能力,其能力大小与藤椒油质量浓度存在正相关性；溶剂浸出藤椒油对·OH、DPPH的清除率高于同质量浓度的冷榨藤椒油；冷榨藤椒油对DPPH的IC50值分别为4.0675、10.3052和0.5415mg/mL;溶剂浸出藤椒油对OH、DPPH·、O2-·的IC50值分别为1.9606、2.9465和1.6053mg/mL。当溶剂浸出藤椒油质量浓度达到9mg/mL时,对·OH清除率达到89.79%,其清除效果高于1mg/mL的Vc对-OH(清除率71.82%)清除效果；当溶剂浸出藤椒油质量浓度达到11mg/mL时,对DPPH·清除率达到86.87%,远高于1mg/mL的BHT清除率(44.51%)。
[Abstract]:Pepper vine name (Zanthoxylum armatum DC. Prodr. pepper leaves), belonging to the Rutaceae Zanthoxylum Zanthoxylum, is an excellent local varieties of pepper germplasm resources in China, has a unique flavor. Ma for the comprehensive utilization of resources and promote the establishment of implementation of Zanthoxylum zanthoxylum oil quality evaluation system, this paper takes Sichuan Hongya. Pepper as raw materials respectively by cold pressing method and anhydrous ether solvent extraction of cane pepper oil, pepper oil. Analysis of the sensory quality and physicochemical index, headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC/MS) analysis of volatile constituents of vine pepper oil, gas chromatography-mass spectrometry (GC/MS) analysis the fatty acid composition and relative content of cane pepper oil, the in vitro antioxidant experiment research of rattan pepper oil antioxidant capacity, at the end of the vine pepper oil as well as the antibacterial stability were studied. The main conclusions are as follows: 1. Zhateng cold Pepper oil, pepper oil, acid leaching vines were 1.87mgKOH/g, 3.16mgKOH/g, peroxide value were 1.69meq/kg, 5.23meq/kg, 120gI2/100g, 121gI2/100g respectively, iodine value, moisture and volatile matter content were 1.82%, 2.19%, saponification value was 184.46mgKOH/g, 192.09mgKOH/g. cold Zhateng pepper oil acid value, peroxide value can reach the national standard to be further refined; the higher value of solvent extraction of pepper cane oleic acid, in order to reach the standard of.2. in edible oil by HS-SPME/GC/MS combined with gas chromatography retention index method, analysis of cold Zhateng pepper oil and solvent extraction of volatile components from the vine pepper oil. Cold Zhateng pepper oil were identified 22 kinds of substances, including the main volatile components of limonene (33.47%) p- (27.70%), phellandrene, linalool (24.99%), p- (5.06%) myrcene, - pinene (2.08%); solvent extraction from vine pepper oil were identified 42 kinds of substances, relative water 閲忚緝楂樼殑鏈夎姵妯熼唶(38.70%),鏌犳��鐑，

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