作 者：
刘义军;卜梦婷;谭戈;陈伟团;陈心怡;张利;李积华
单 位：
中国热带农业科学院农产品加工研究所/农业农村部热带作物产品加工重点实验室
摘 要：
【目的】比较不同提取方法对牛油果油理化特性、抗氧化性能及脂肪酸组成的影响。【方法】对比乙醇浸提法、正己烷浸提法、热榨法、冷榨法、水代法5种不同提取方法所得牛油果油。参考国家标准对其理化特性、抗氧化性能等进行检测,采用GC-MS对其脂肪酸组成及相对百分含量进行检测。【结果】水代法所得牛油果油感官品质、酸价、碘价、过氧化值、水分及挥发物、皂化值和不皂化物优于其他4种方法,其酸价、过氧化值、水分及挥发物与不皂化物含量与其他4种方法的差异显著。乙醇法所得牛油果油中总酚含量及抗氧化活性最大,且与其他4种方法的差异性显著;5种方法所的牛油果油中共检出8种脂肪酸,且主要由油酸、棕榈酸、亚油酸和棕榈油酸4种组成,水代法所得牛油果油中脂肪酸种类最少,但是其油酸、不饱和脂肪酸和脂肪酸总和最大,且棕榈酸、棕榈油酸含量与其他4种方法的差异性显著。【结论】5种提取方法中水代法所得牛油果油的品质最佳。
译 名：
Comparative Study on Physicochemical Properties,Antioxidant Activity and Fatty Acid Composition of Avocado Oil by Different Extraction Methods
作 者：
LIU Yijun;BU Mengting;TAN Ge;CHEN Weituan;CHEN Xinyi;ZHANG Li;LI Jihua;Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute,Chinese Academy of Tropical Agricultural Sciences;Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables;College of Tropical Crops Institute,Yunnan Agricultural University;College of Food Science, South China Agricultural University;College of Food Science and Technology,Guangdong Ocean University;
关键词：
avocado;;extraction method;;physical and chemical properties;;antioxidant properties
摘 要：
【Objective】The present study was designed to compare the difference of physicochemical properties and antioxidant activity and fatty acid composition of avocado oil obtained from different extraction methods.【Method】The ethanol extracted,n-hexane extracted,hot pressed,cold pressed and aqueous extracted were used to obtain the avocado oil obtained by five different extraction methods. Physico-chemical properties,antioxidant properties,etc. were tested with reference to national standards,and their fatty acid composition and relative percentage were detected by GC-MS.【Result】The sensory quality,acid value,iodine value,peroxide value,moisture and volatile matter,saponification value and unsaponification value of avocado oil obtained from aqueous extracted were better than other four methods,and acid value,peroxide value,moisture and the volatile and unsaponifiable value had a significantly different comparing with the other four methods. The total phenolic content and antioxidant activity of avocado oil obtained from ethanol extracted were the largest,and the significant was significant with the other four methods. The avocado oil had detected eight kinds of fatty acids and its containing more than 3% were oleic acid,palmitic acid,linoleic acid and palmitoleic acid,and obtained from aqueous extracted had the least fatty acid species,but its oleic acid,unsaturated fatty acid and fatty acid total were the largest,and palmitic acid and palmitoleic acid content were significantly different from the other four methods.【Conclusion】It can be concluded that the quality of avocado oil obtained from aqueous method was best among the five extraction methods.
