辣椒籽油的制备及其在肉制品中的应用

发布时间：2018-10-19 15:44

【摘要】：目前,世界辣椒种植面积约达400万hm2,约占世界种植面积的40%,产量约4000万t。其中中国在种植和产量上居世界之首,年播种面积约在150万hm2。辣椒在我国产量巨大,辣椒籽等副产物的量随之增长。辣椒籽中约有15-30%的油脂,且富含人体必需的脂肪酸,辣椒籽中还含有活性物质和膳食纤维,是市场价值很高的植物油料。压榨和溶剂法多在高含油量油料作物的油脂提取中利用,如大豆;而新型水酶法作用条件温和,避免了传统工艺中的溶剂残留问题,获得越来越多的关注。研究中探讨了辣椒籽粉碎度对辣椒籽主要营养成分及活性成分溶出效果的影响并对辣椒籽及辣椒籽提取物对猪油的抗氧化作用进行初探。在前期试验基础上,应用酶解-乙醇辅助法进行辣椒籽油的提取并对此工艺进行研究,采用响应面分析法优化提取工艺条件;应用化学法和仪器分析对辣椒籽油品质特性指标如辣椒素、脂肪酸、挥发性物质等进行研究;同时,研究了辣椒籽油对肉糜的贮藏特性的影响。获得以下研究结果。(1)粉碎度对辣椒籽营养成分溶出含量有一定影响。粉碎度对油脂和辣椒素溶出含量影响极显著(P0.01),粉碎度达60目时,粗脂肪溶出含量达到32.83%。又初步验证了辣椒籽及其乙醇提取物对猪油的抗氧化作用,在此基础上对辣椒籽进行提油,采用响应面法优化酶解-乙醇辅助法提取辣椒籽油工艺,最优工艺为:60目辣椒籽在1%果胶酶-中性蛋白酶,酶量比例3:7,料液比为1:8,pH值为4.0,酶解温度46.81℃,酶解时间3 h条件下酶解,酶解完成后,在70℃下,加入4倍体积乙醇浸提2 h,提油率可达72.59%,与常温浸提法相比,提油率高出约40%,酶解-乙醇辅助法油中的辣椒素可达到1.46 mg/g。(2)辣椒籽油品质研究表明:工艺对脂肪酸组成影响差异不显著(P0.05),含量差异显著(P0.05),酶解-乙醇辅助法和常温浸提法辣椒籽油饱和脂肪酸含量分别为14.89%和16.3%,多不饱和脂肪酸为69.8%,70.87%。可见辣椒籽油中多不饱和脂肪酸含量丰富,酶解-乙醇辅助工艺能够显著降低饱和脂肪酸含量,从此法制备油中鉴定出挥发性物质56种,多于常温浸提法的52种和市售辣椒油的42种。(3)辣椒籽油的添加使肉糜的红度值提高了2倍,使蒸煮损失维持在0.24-0.30 g平稳状态。辣椒籽油与真空包装结合使用使肉糜的脂肪氧化、蛋白氧化变慢,对照组TBARS值第9天达到1.95 mg/kg,而辣椒籽油组仅在1.39 mg/kg,对照组TVB-N值第9天达到28.7 mg/100 g,而辣椒籽油组仅在16.8 mg/100 g,同时能够抑制细菌总数的增长,有效延长肉糜保质期。可见,辣椒籽油具有抑菌等作用,添加于肉糜对其品质有一定提高,辣椒籽油中的脂肪酸组成分析也对油脂的综合利用提供了思路。
[Abstract]:At present, the cultivation area of pepper in the world is about 4 million hm2, accounting for about 40% of the world planting area, and the yield is about 40 million t. China ranks first in the world in terms of planting and yield, with an annual seeding area of about 1.5 million hm2.. The yield of capsicum in China is huge, and the amount of by-products such as capsicum seed increases with it. Capsicum seeds contain about 15-30% oil and fatty acids which are necessary for human body. Capsicum seeds also contain active substances and dietary fiber. Squeezing and solvent methods are mostly used in oil extraction of high oil content crops, such as soybean, while the new water enzymatic method has mild conditions, which avoids solvent residue in traditional technology and has attracted more and more attention. In this study, the effects of capsicum seed crushing degree on the dissolution of main nutrient and active components of capsicum seed were studied, and the antioxidant effect of capsicum seed and capsicum seed extract on lard was studied. On the basis of previous experiments, the extraction process of capsicum seed oil was studied by enzymolysis-ethanol assisted method, and the extraction conditions were optimized by response surface analysis (RSM). The quality characteristics of capsicum seed oil, such as capsaicin, fatty acid and volatile substances, were studied by chemical method and instrumental analysis, and the effects of capsicum seed oil on the storage characteristics of minced meat were studied. The following results were obtained: (1) the degree of pulverization had a certain effect on the content of nutrient components in capsicum seeds. The degree of comminution had a significant effect on the content of oil and capsaicin dissolution (P0.01). When the degree of comminution reached 60 mesh, the content of crude fat dissolution reached 32.83%. The antioxidant effect of capsicum seed and its ethanol extract on lard was also preliminarily verified. On this basis, the extraction process of capsicum seed oil was optimized by using the response surface method. The optimum conditions were as follows: 60 mesh capsicum seed was hydrolyzed at 1% Pectinase-neutral protease, the ratio of enzyme to enzyme was 3: 7, the ratio of material to liquid was 1: 8, pH value was 4.0, the enzymatic hydrolysis temperature was 46.81 鈩，

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