【摘要】：目前,世界辣椒種植面積約達(dá)400萬hm2,約占世界種植面積的40%,產(chǎn)量約4000萬t。其中中國在種植和產(chǎn)量上居世界之首,年播種面積約在150萬hm2。辣椒在我國產(chǎn)量巨大,辣椒籽等副產(chǎn)物的量隨之增長。辣椒籽中約有15-30%的油脂,且富含人體必需的脂肪酸,辣椒籽中還含有活性物質(zhì)和膳食纖維,是市場價(jià)值很高的植物油料。壓榨和溶劑法多在高含油量油料作物的油脂提取中利用,如大豆;而新型水酶法作用條件溫和,避免了傳統(tǒng)工藝中的溶劑殘留問題,獲得越來越多的關(guān)注。研究中探討了辣椒籽粉碎度對辣椒籽主要營養(yǎng)成分及活性成分溶出效果的影響并對辣椒籽及辣椒籽提取物對豬油的抗氧化作用進(jìn)行初探。在前期試驗(yàn)基礎(chǔ)上,應(yīng)用酶解-乙醇輔助法進(jìn)行辣椒籽油的提取并對此工藝進(jìn)行研究,采用響應(yīng)面分析法優(yōu)化提取工藝條件;應(yīng)用化學(xué)法和儀器分析對辣椒籽油品質(zhì)特性指標(biāo)如辣椒素、脂肪酸、揮發(fā)性物質(zhì)等進(jìn)行研究;同時(shí),研究了辣椒籽油對肉糜的貯藏特性的影響。獲得以下研究結(jié)果。(1)粉碎度對辣椒籽營養(yǎng)成分溶出含量有一定影響。粉碎度對油脂和辣椒素溶出含量影響極顯著(P0.01),粉碎度達(dá)60目時(shí),粗脂肪溶出含量達(dá)到32.83%。又初步驗(yàn)證了辣椒籽及其乙醇提取物對豬油的抗氧化作用,在此基礎(chǔ)上對辣椒籽進(jìn)行提油,采用響應(yīng)面法優(yōu)化酶解-乙醇輔助法提取辣椒籽油工藝,最優(yōu)工藝為:60目辣椒籽在1%果膠酶-中性蛋白酶,酶量比例3:7,料液比為1:8,pH值為4.0,酶解溫度46.81℃,酶解時(shí)間3 h條件下酶解,酶解完成后,在70℃下,加入4倍體積乙醇浸提2 h,提油率可達(dá)72.59%,與常溫浸提法相比,提油率高出約40%,酶解-乙醇輔助法油中的辣椒素可達(dá)到1.46 mg/g。(2)辣椒籽油品質(zhì)研究表明:工藝對脂肪酸組成影響差異不顯著(P0.05),含量差異顯著(P0.05),酶解-乙醇輔助法和常溫浸提法辣椒籽油飽和脂肪酸含量分別為14.89%和16.3%,多不飽和脂肪酸為69.8%,70.87%。可見辣椒籽油中多不飽和脂肪酸含量豐富,酶解-乙醇輔助工藝能夠顯著降低飽和脂肪酸含量,從此法制備油中鑒定出揮發(fā)性物質(zhì)56種,多于常溫浸提法的52種和市售辣椒油的42種。(3)辣椒籽油的添加使肉糜的紅度值提高了2倍,使蒸煮損失維持在0.24-0.30 g平穩(wěn)狀態(tài)。辣椒籽油與真空包裝結(jié)合使用使肉糜的脂肪氧化、蛋白氧化變慢,對照組TBARS值第9天達(dá)到1.95 mg/kg,而辣椒籽油組僅在1.39 mg/kg,對照組TVB-N值第9天達(dá)到28.7 mg/100 g,而辣椒籽油組僅在16.8 mg/100 g,同時(shí)能夠抑制細(xì)菌總數(shù)的增長,有效延長肉糜保質(zhì)期�？梢�,辣椒籽油具有抑菌等作用,添加于肉糜對其品質(zhì)有一定提高,辣椒籽油中的脂肪酸組成分析也對油脂的綜合利用提供了思路。
[Abstract]:At present, the cultivation area of pepper in the world is about 4 million hm2, accounting for about 40% of the world planting area, and the yield is about 40 million t. China ranks first in the world in terms of planting and yield, with an annual seeding area of about 1.5 million hm2.. The yield of capsicum in China is huge, and the amount of by-products such as capsicum seed increases with it. Capsicum seeds contain about 15-30% oil and fatty acids which are necessary for human body. Capsicum seeds also contain active substances and dietary fiber. Squeezing and solvent methods are mostly used in oil extraction of high oil content crops, such as soybean, while the new water enzymatic method has mild conditions, which avoids solvent residue in traditional technology and has attracted more and more attention. In this study, the effects of capsicum seed crushing degree on the dissolution of main nutrient and active components of capsicum seed were studied, and the antioxidant effect of capsicum seed and capsicum seed extract on lard was studied. On the basis of previous experiments, the extraction process of capsicum seed oil was studied by enzymolysis-ethanol assisted method, and the extraction conditions were optimized by response surface analysis (RSM). The quality characteristics of capsicum seed oil, such as capsaicin, fatty acid and volatile substances, were studied by chemical method and instrumental analysis, and the effects of capsicum seed oil on the storage characteristics of minced meat were studied. The following results were obtained: (1) the degree of pulverization had a certain effect on the content of nutrient components in capsicum seeds. The degree of comminution had a significant effect on the content of oil and capsaicin dissolution (P0.01). When the degree of comminution reached 60 mesh, the content of crude fat dissolution reached 32.83%. The antioxidant effect of capsicum seed and its ethanol extract on lard was also preliminarily verified. On this basis, the extraction process of capsicum seed oil was optimized by using the response surface method. The optimum conditions were as follows: 60 mesh capsicum seed was hydrolyzed at 1% Pectinase-neutral protease, the ratio of enzyme to enzyme was 3: 7, the ratio of material to liquid was 1: 8, pH value was 4.0, the enzymatic hydrolysis temperature was 46.81 鈩，

本文編號：2281578