本文主要研究内容
作者乌兰图亚（2019）在《蒙古扁桃种仁油脂的酶法提取及其抗氧化特性研究》一文中研究指出：蒙古扁桃(Prunus mongolica Maxim.)种仁油脂含量达50%以上,油脂不饱和脂肪酸含量达98%,是荒漠区少有的油料树种,具有很高的开发利用价值。本文对蒙古扁桃种仁油脂的水酶提取法和抗氧化特性进行研究。主要实验结果如下:(1)水酶法提取蒙古扁桃种仁油脂实验结果表明,纤维素酶法提取油脂优化条件为:酶添加量为1%(w/w),酶解时间为4h,酶解温度和pH分别为50℃和5;果胶酶酶解法提取油脂优化条件为:酶添加量为0.7%(w/w),酶解时间为2.5h,酶解最适温度和pH分别为30℃和2.5;中性蛋白酶酶解法提取油脂优化条件为:酶添加量为5%(w/w),酶解时间1.5h,酶解最适温度和pH分别为50℃和7.0。在此优化条件下,油脂提取率分别54.98%,50.45%和60.61%。由纤维素酶、果胶酶和中性蛋白酶配组的复合酶法油脂提取率可达63.37%。酶解最适温度和pH分别为45℃和4.5,料液比为1:6,酶解时间为3h。(2)抗氧化稳定性实验结果表明,现提取蒙古扁桃种仁油脂过氧化值为165.0μmol/kg,属于低过氧化值油脂。对室温长期储存油脂的测试结果表明,随着储存时间的延长,蒙古扁桃种仁油脂过氧化值、共轭二烯含量逐渐增加,但共轭三烯含量增加不明显。在室温储存285d期间,蒙古扁桃种仁油脂P-茴香胺值增至12.02,日均增量为0.032。之后进入传播期,P-茴香胺值增加明显变快,到第540d时其P-茴香胺值增至27.25。表明蒙古扁桃种仁油脂劣变诱导期长,抗氧化稳定性强。(3)高温处理诱发油脂酸败实验结果表明,随着储存时间的延长,油脂耐高温及抗氧化性行逐渐减弱。在100℃处理40min后油脂共轭二烯含量和三烯含量增加不明显。在190℃处理40min,储存6个月油脂共轭二烯值为0.885,共轭三烯值为0.305。储存10个月油脂的共轭二烯值和共轭三烯值分别增至0.354和0.208;当用220℃处理40min时,储存6月油脂共轭二烯值为0.991,共轭三烯值为0.462,而储存10月油脂的共轭二烯值和共轭三烯值分别增至0.692和0.448。表明,随着储存时间的延长油脂在高温下更容易发生次级氧化。(4)油脂自由基清除能力研究结果表明,蒙古扁桃种仁油脂FRAP值为391.09μmol/ml,对超氧阴离子自由、羟基自由基、DPPH~·(1,1-二苯基-2-三硝基苯肼)自由及ABTS.~+自由基的清除能力分别达到74.58%、87.13%、73.73%和70.23%,表明蒙古扁桃油脂具有较强的自由基清除能力。
Abstract
meng gu bian tao (Prunus mongolica Maxim.)chong ren you zhi han liang da 50%yi shang ,you zhi bu bao he zhi fang suan han liang da 98%,shi huang mo ou shao you de you liao shu chong ,ju you hen gao de kai fa li yong jia zhi 。ben wen dui meng gu bian tao chong ren you zhi de shui mei di qu fa he kang yang hua te xing jin hang yan jiu 。zhu yao shi yan jie guo ru xia :(1)shui mei fa di qu meng gu bian tao chong ren you zhi shi yan jie guo biao ming ,qian wei su mei fa di qu you zhi you hua tiao jian wei :mei tian jia liang wei 1%(w/w),mei jie shi jian wei 4h,mei jie wen du he pHfen bie wei 50℃he 5;guo jiao mei mei jie fa di qu you zhi you hua tiao jian wei :mei tian jia liang wei 0.7%(w/w),mei jie shi jian wei 2.5h,mei jie zui kuo wen du he pHfen bie wei 30℃he 2.5;zhong xing dan bai mei mei jie fa di qu you zhi you hua tiao jian wei :mei tian jia liang wei 5%(w/w),mei jie shi jian 1.5h,mei jie zui kuo wen du he pHfen bie wei 50℃he 7.0。zai ci you hua tiao jian xia ,you zhi di qu lv fen bie 54.98%,50.45%he 60.61%。you qian wei su mei 、guo jiao mei he zhong xing dan bai mei pei zu de fu ge mei fa you zhi di qu lv ke da 63.37%。mei jie zui kuo wen du he pHfen bie wei 45℃he 4.5,liao ye bi wei 1:6,mei jie shi jian wei 3h。(2)kang yang hua wen ding xing shi yan jie guo biao ming ,xian di qu meng gu bian tao chong ren you zhi guo yang hua zhi wei 165.0μmol/kg,shu yu di guo yang hua zhi you zhi 。dui shi wen chang ji chu cun you zhi de ce shi jie guo biao ming ,sui zhao chu cun shi jian de yan chang ,meng gu bian tao chong ren you zhi guo yang hua zhi 、gong e er xi han liang zhu jian zeng jia ,dan gong e san xi han liang zeng jia bu ming xian 。zai shi wen chu cun 285dji jian ,meng gu bian tao chong ren you zhi P-hui xiang an zhi zeng zhi 12.02,ri jun zeng liang wei 0.032。zhi hou jin ru chuan bo ji ,P-hui xiang an zhi zeng jia ming xian bian kuai ,dao di 540dshi ji P-hui xiang an zhi zeng zhi 27.25。biao ming meng gu bian tao chong ren you zhi lie bian you dao ji chang ,kang yang hua wen ding xing jiang 。(3)gao wen chu li you fa you zhi suan bai shi yan jie guo biao ming ,sui zhao chu cun shi jian de yan chang ,you zhi nai gao wen ji kang yang hua xing hang zhu jian jian ruo 。zai 100℃chu li 40minhou you zhi gong e er xi han liang he san xi han liang zeng jia bu ming xian 。zai 190℃chu li 40min,chu cun 6ge yue you zhi gong e er xi zhi wei 0.885,gong e san xi zhi wei 0.305。chu cun 10ge yue you zhi de gong e er xi zhi he gong e san xi zhi fen bie zeng zhi 0.354he 0.208;dang yong 220℃chu li 40minshi ,chu cun 6yue you zhi gong e er xi zhi wei 0.991,gong e san xi zhi wei 0.462,er chu cun 10yue you zhi de gong e er xi zhi he gong e san xi zhi fen bie zeng zhi 0.692he 0.448。biao ming ,sui zhao chu cun shi jian de yan chang you zhi zai gao wen xia geng rong yi fa sheng ci ji yang hua 。(4)you zhi zi you ji qing chu neng li yan jiu jie guo biao ming ,meng gu bian tao chong ren you zhi FRAPzhi wei 391.09μmol/ml,dui chao yang yin li zi zi you 、qiang ji zi you ji 、DPPH~·(1,1-er ben ji -2-san xiao ji ben jing )zi you ji ABTS.~+zi you ji de qing chu neng li fen bie da dao 74.58%、87.13%、73.73%he 70.23%,biao ming meng gu bian tao you zhi ju you jiao jiang de zi you ji qing chu neng li 。
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论文作者分别是来自内蒙古师范大学的乌兰图亚，发表于刊物内蒙古师范大学2019-07-11论文，是一篇关于蒙古扁桃论文,油脂论文,水酶法论文,抗氧化性论文,内蒙古师范大学2019-07-11论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自内蒙古师范大学2019-07-11论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。
标签：蒙古扁桃论文; 油脂论文; 水酶法论文; 抗氧化性论文; 内蒙古师范大学2019-07-11论文;