原生态椰子油不同提取方法下理化特性比较研究

摘要

采用湿磨加工、干法加工、热处理和酶解法从椰子中提取原生态椰子油(vCO),利用气相色谱仪、油脂氧化稳定性测定仪、差示扫描量热仪对VCO进行了理化特性的研究,并与商业椰子油进行对比.同时利用酶解法提取的VCO与商业棕榈油的抗氧化性进行比较.结果表明:VCO的脂肪酸组成以饱和脂肪酸为主,约为90％左右,酶解法提取的VCO的饱和脂肪酸含量高达95.1％,干法加工提取的VCO具有较高的不饱和脂肪酸,其中油酸含量较高;酶解法提取的VCO的氧化诱导时间差异显著,在140℃下的氧化诱导时间最长,达7.5h,且显著长于棕榈油的,酶解法提取的VCO氧化稳定性最好;VCO熔点范围和结晶温度范围分别为25 ～ 26℃和-10 ～10℃.%The virgin coconut oil (VCO) was extracted by wet method,dry extraction,boiling water extraction and enzymatic method.Its physicochemical properties were analyzed by gas chromatography,Rancimat method and differential scanning calorimetry,and compared with those of commercial coconut oil.Meanwhile,the antioxidant activity of VCO extracted by enzymatic method was compared with commerical palm oil.The results showed that the fatty acids of VCO were mainly saturated fatty acids.Saturated fatty acids content in VCO was about 90％,with the highest value of 95.1％ in VCO extracted by enzymatic method.VCO extracted by dry method contained more unsaturated fatty acids and oleic acid had higher content.Oxidation induction period(IP) of VCO extracted by enzymatic method had significant difference,reaching 7.5 h at 140 ℃,which was significantly higher than that of palm oil.VCO extracted by enzymatic method had the best oxidative stability.Melting temperature and crystallization temperature of VCO were in the range of 25-26 ℃ and-10-10 ℃,respectively.