提取方法对奇亚籽油品质特性的影响

以奇亚籽为原料,分别采用压榨法、溶剂浸提法、水酶法和超临界CO₂萃取法提取奇亚籽油,对比分析不同方法提取奇亚籽油的理化性质、脂肪酸组成、油脂氧化稳定性、酚类物质含量及体外抗氧化能力等品质特性。结果表明:4种方法中,超临界CO₂萃取法的油脂得率最高(85.5%),其次是溶剂浸提法(65.8%)和压榨法(40.9%),水酶法最低(33.2%)。超临界CO₂萃取的奇亚籽油品质最佳,色泽为黄值70红值4.3灰值0.3,酸价为1.10 mg KOH/g、过氧化值为0.0137 g/100 g,含有不饱和脂肪酸总质量分数为88.22%,其中亚油酸18.36%,亚麻酸69.86%;其氧化速度最慢在30 h后过氧化值达到0.25 g/100 g;总酚含量为106.45 mg/kg,黄酮含量为222.09 mg/kg。超临界CO₂萃取的奇亚籽油在相同质量浓度下的DPPH自由基清除能力(IC₅₀ 28.04 mg/mL)与ABTS+·清除能力(IC₅₀ 33.70 mg/mL)优于压榨法、溶剂浸提法和水酶法;对超氧阴离子自由基清除能力(IC₅₀ 10.08 mg/mL)优于溶剂浸提法、水酶法,略低于压榨法。

Effect of Extraction Methods on Quality Characteristics of Chia Seed Oil

Chia seed oil was extracted from Chia seeds by pressing method,solvent extraction method,water enzymatic method and supercritical CO₂ extraction method. The physicochemical properties,fatty acid composition,quality characteristics such as oxidative stability of oils,phenolic substances and antioxidant capacity in vitro of Chia seed oil were extracted by different methods. The results showed that among the four methods,the supercritical CO₂ extraction method had the highest oil yield(85.5%),followed by the solvent extraction method(65.8%)and the pressing method(40.9%),and the lowest water enzymatic method(33.2%). The supercritical CO₂ extraction of Chia seed oil had the best quality,the color was Y70R4.3N0.3,the acid value was 1.10 mg KOH/g,the peroxide value was 0.0137 g/100 g,and the total mass fraction of unsaturated fatty acids was 88.22%. Linoleic acid content was 18.36%,linolenic acid content was 69.86%,The oxidation rate was the slowest after 30 h,and the peroxide value reached 0.25 g/100 g,the total phenol content was 106.45 mg/kg,and the flavonoid content was 222.09 mg/kg. Supercritical CO₂ extraction of Chia seed oil at the same concentration of DPPH free radical scavenging capacity(IC₅₀ 28.04 mg/mL)and ABTS+· scavenging capacity(IC₅₀ 33.70 mg/mL)was superior to pressing,solvent extraction and the water enzymatic method,the superoxide anion radical scavenging ability(IC₅₀ 10.08 mg/mL)was superior to the solvent extraction method and the water enzymatic method,which was slightly lower than the pressing method.