發(fā)布時(shí)間：2018-01-12 12:26

  本文關(guān)鍵詞：冷榨法與溶劑法提取藤椒油的品質(zhì)差異和抑菌、抗氧化活性研究　出處：《四川農(nóng)業(yè)大學(xué)》2015年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 藤椒油 理化指標(biāo) 揮發(fā)性成分 脂肪酸 抑菌活性 抗氧化能力

【摘要】：藤椒學(xué)名竹葉花椒(Zanthoxylum armatum DC. Prodr.),屬于蕓香科花椒屬花椒亞屬,是我國(guó)花椒種質(zhì)資源中的一個(gè)優(yōu)良地方品種,具有獨(dú)特的麻香風(fēng)味。為實(shí)現(xiàn)花椒資源的綜合利用和推進(jìn)花椒油質(zhì)量評(píng)價(jià)體系的建立,本文以四川洪雅藤椒為原料,分別采用冷榨法和無(wú)水乙醚溶劑浸出法提取藤椒油,分析藤椒油的感官品質(zhì)和理化指標(biāo),頂空固相微萃取-氣相色譜-質(zhì)譜聯(lián)用(HS-SPME/GC/MS)分析藤椒油揮發(fā)性成分,氣相色譜-質(zhì)譜(GC/MS)法分析藤椒油的脂肪酸組成和相對(duì)含量,采用體外抗氧化試驗(yàn)研究藤椒油的抗氧化能力,最后對(duì)藤椒油的抑菌活性和抑菌穩(wěn)定性進(jìn)行了探究。主要研究結(jié)論如下：1.冷榨藤椒油、溶劑浸出藤椒油的酸值分別為1.87mgKOH/g,3.16mgKOH/g,過氧化值分別為1.69meq/kg、5.23meq/kg,碘值分別為121gI2/100g、120gI2/100g,水分及揮發(fā)物含量分別為1.82%、2.19%,皂化值分別為184.46mgKOH/g、 192.09mgKOH/g。冷榨藤椒油的酸值、過氧化值都達(dá)到國(guó)家標(biāo)準(zhǔn)；溶劑浸出藤椒油酸值較高需進(jìn)一步精煉,才能達(dá)到食用油的標(biāo)準(zhǔn)。2.采用HS-SPME/GC/MS結(jié)合氣相色譜法保留指數(shù)定性方法,分析冷榨藤椒油與溶劑浸出藤椒油揮發(fā)性成分。從冷榨藤椒油中共鑒定出22種物質(zhì),其中主要揮發(fā)性成分有檸檬烯(33.47%)、p-水芹烯(27.70%)、芳樟醇(24.99%)、p-月桂烯(5.06%)、α-蒎烯(2.08%)等；從溶劑浸出藤椒油中共鑒定出42種物質(zhì),相對(duì)含量較高的有芳樟醇(38.70%)、檸檬烯(28.08%)、p-水芹烯(17.01%)、p-月桂烯(4.52%)、1,7,7-三甲基-三環(huán)[2.2.1.0(2,6)]庚烷(1.78%)、D-大根香葉烯(1.19%)等。3.冷榨藤椒油和溶劑浸出藤椒油的脂肪酸組成和相對(duì)含量存在一定差異,兩種藤椒油中共鑒定出16種脂肪酸,其中共有脂肪酸有8種,主要以不飽和脂肪酸為主,相對(duì)含量均高于84%。冷榨藤椒油中脂肪酸以油酸相對(duì)含量最高,為57.91%,其次為亞油酸、亞麻酸、棕櫚酸；溶劑浸出藤椒油中脂肪酸以棕櫚油酸為主,相對(duì)含量高達(dá)45.55%,其次為亞麻酸、棕櫚酸、油酸、亞油酸。4.兩種藤椒油對(duì)金黃色葡萄球菌、大腸桿菌、枯草芽孢桿菌、膠紅酵母、畢赤酵母、清酒假絲酵母、黑曲霉、黃曲霉均具有不同程度的抑制作用。溶劑浸出藤椒油對(duì)細(xì)菌、酵母菌和霉菌的抑菌活性強(qiáng)于冷榨藤椒油,其中溶劑浸出藤椒油對(duì)枯草芽孢桿菌的抑制效果最好,MIC為0.7813mg/mL,對(duì)黑曲霉和黃曲霉的ICso分別為0.0829和0.5470mg/mL;冷榨藤椒油對(duì)枯草芽孢桿菌和膠紅酵母抑制效果最好,MIC為6.2500mg/mL,對(duì)黑曲霉和黃曲霉的IC50分別為1.0348和1.4437mg/mL。熱處理和紫外照射對(duì)兩種藤椒油的抑菌活性影響不明顯；介質(zhì)pH對(duì)藤椒油抑菌活性具有一定的影響,堿性條件下溶劑浸出油和冷榨油的抑菌活性增高,而在中性條件和偏酸性條件下,藤椒油抑菌活性基本不變。5.以BHT和Vc為陽(yáng)性對(duì)照,通過測(cè)定兩種藤椒油還原力、對(duì)OH、DPPH·、02·清除率,探討藤椒油的抗氧化能力。結(jié)果表明,兩種藤椒油具有良好的體外抗氧化能力,其能力大小與藤椒油質(zhì)量濃度存在正相關(guān)性；溶劑浸出藤椒油對(duì)·OH、DPPH的清除率高于同質(zhì)量濃度的冷榨藤椒油；冷榨藤椒油對(duì)DPPH的IC50值分別為4.0675、10.3052和0.5415mg/mL;溶劑浸出藤椒油對(duì)OH、DPPH·、O2-·的IC50值分別為1.9606、2.9465和1.6053mg/mL。當(dāng)溶劑浸出藤椒油質(zhì)量濃度達(dá)到9mg/mL時(shí),對(duì)·OH清除率達(dá)到89.79%,其清除效果高于1mg/mL的Vc對(duì)-OH(清除率71.82%)清除效果；當(dāng)溶劑浸出藤椒油質(zhì)量濃度達(dá)到11mg/mL時(shí),對(duì)DPPH·清除率達(dá)到86.87%,遠(yuǎn)高于1mg/mL的BHT清除率(44.51%)。
[Abstract]:Pepper vine name (Zanthoxylum armatum DC. Prodr. pepper leaves), belonging to the Rutaceae Zanthoxylum Zanthoxylum, is an excellent local varieties of pepper germplasm resources in China, has a unique flavor. Ma for the comprehensive utilization of resources and promote the establishment of implementation of Zanthoxylum zanthoxylum oil quality evaluation system, this paper takes Sichuan Hongya. Pepper as raw materials respectively by cold pressing method and anhydrous ether solvent extraction of cane pepper oil, pepper oil. Analysis of the sensory quality and physicochemical index, headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME/GC/MS) analysis of volatile constituents of vine pepper oil, gas chromatography-mass spectrometry (GC/MS) analysis the fatty acid composition and relative content of cane pepper oil, the in vitro antioxidant experiment research of rattan pepper oil antioxidant capacity, at the end of the vine pepper oil as well as the antibacterial stability were studied. The main conclusions are as follows: 1. Zhateng cold Pepper oil, pepper oil, acid leaching vines were 1.87mgKOH/g, 3.16mgKOH/g, peroxide value were 1.69meq/kg, 5.23meq/kg, 120gI2/100g, 121gI2/100g respectively, iodine value, moisture and volatile matter content were 1.82%, 2.19%, saponification value was 184.46mgKOH/g, 192.09mgKOH/g. cold Zhateng pepper oil acid value, peroxide value can reach the national standard to be further refined; the higher value of solvent extraction of pepper cane oleic acid, in order to reach the standard of.2. in edible oil by HS-SPME/GC/MS combined with gas chromatography retention index method, analysis of cold Zhateng pepper oil and solvent extraction of volatile components from the vine pepper oil. Cold Zhateng pepper oil were identified 22 kinds of substances, including the main volatile components of limonene (33.47%) p- (27.70%), phellandrene, linalool (24.99%), p- (5.06%) myrcene, - pinene (2.08%); solvent extraction from vine pepper oil were identified 42 kinds of substances, relative water 閲忚緝楂樼殑鏈夎姵妯熼唶(38.70%),鏌犳鐑，

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