文献类型：期刊文献

中文题名：不同取油方式对水飞蓟种仁油脂质量和蛋白结构的影响

英文题名：Effects of Different Extraction Methods on Oil Quality and Protein Structure of the Kernels of Sliybum maruianum

作者：李彩虹[1];徐德峰[2];孙力军[2];王雅玲[2];刘唤明[2]

机构：[1]广东医学院生物化学与分子生物学教研室,东莞523808;[2]广东海洋大学食品科技学院,湛江524088

年份：2013

卷号：25

期号：7

起止页码：945

中文期刊名：天然产物研究与开发

外文期刊名：Natural Product Research and Development

收录：CSTPCD、、北大核心2011、北大核心、CSCD、CSCD2013_2014

基金：2012广东医学院校内基金项目

语种：中文

中文关键词：水飞蓟;取油方式;油脂质量;蛋白结构

外文关键词：Sliybum maruianum; oil extraction ways ; oil quality; protein structure

中文摘要：为高效利用水飞蓟种仁油脂和蛋白组分,比较了不同取油方式对水飞蓟种仁油脂提取率和油品质量,以及种仁蛋白热力学性质的影响。结果表明,索氏萃取和超临界CO2萃取方法的提油率显著高于水代法(P<0.05),也高于压榨法,但未达到显著性水平(P>0.05);在油品质量方面,压榨法油品酸价最高,且蛋白热变性扫描曲线与原料相比存在第一个吸收峰丢失和第二个吸收峰左移的特征,表明提取过程对种仁蛋白结构破坏最强,水代法提油过程温和不仅对油品中VE保存较好,而且对蛋白空间结构影响较小,有利于油脂和蛋白组分的高效综合利用。

外文摘要：To efficiently utilize the components of oil and proteins in the kernels of Sliybum maruianum, the effects of dif- ferent extraction methods on recovery and quality of oil, and thermo-property of proteins were investigated. The results re- vealed that both soxhlet extraction and supercritical CO2 extraction exhibited higher oil recovery than aqueous extraction （ P 〈 0.05 ） and squeezing extraction method （ P 〉 0.05 ）. In terms of oil quality, however, the squeezing process exhibi- ted highest acid value than other methods. Meanwhile, compared to other methods, the scanning diagram of proteins trea- ted by squeezing process changed most, with the characteristics of the first absorption peak lost and the second shifting left, which indicated that the protein structure was remarkably changed. As a mild processing way, the aqueous extraction almost completely preserved the natural quality of oil composition and protein structure, which was helpful for the high efficient utilization of oil and protein components in the kernels of Sliybum maruianum.