Zhongguo youzhi (Jan 2024)
去红衣与超声处理对花生油体提取及其 乳化特性、抗氧化活性的影响 Effects of peanut testa removal and ultrasonic treatment on peanut oil bodies extraction and its emulsification and antioxidant properties
Abstract
为了对花生油体的工业化提取和基于油体乳化体系新产品的开发提供参考，探究了去红衣与超声处理对花生油体提取及其乳化特性、抗氧化活性的影响。不同预处理的花生经水相提取，得到油体、清液和沉淀三相，测定了三相中固形物、脂肪、蛋白质的含量和分布，并分析了油体的乳化特性、总酚与总黄酮含量以及抗氧化活性。结果表明：去红衣将脂肪在油体中的分布由63.36%提高至65.30%，与超声联合处理时进一步将其提高至68.13%；去红衣处理不利于花生油体的稳定性和抗氧化活性；与对照组相比，去红衣组油体乳液平均粒径由2 510.00 nm上升至2 953.67 nm，动力学稳定性降低；去红衣组油体总酚、总黄酮含量最低，分别为71.01 μg/g与47.14 μg/g；超声处理促进了花生油体的溶出，且提取的油体乳化稳定性和抗氧化活性最高，其乳液平均粒径为1 742.00 nm，乳化活性指数和乳化稳定性指数分别为114.48 m2/g与1 848.40 min，动力学稳定性最佳，总酚、总黄酮含量分别为101.24 μg/g与59.97 μg/g。综上，去红衣处理有利于花生油体的提取，但会降低其稳定性与抗氧化活性，而超声处理不仅有利于花生油体的提取，还增强了其乳化稳定性和抗氧化活性。In order to provide reference for the industrial extraction of peanut oil bodies and the development of new products based on oil body emulsification system, the effects of peanut testa removal and ultrasonic treatment on the extraction of oil body and its emulsification and antioxidant properties were investigated. Different pretreated peanuts were extracted by aqueous phase to obtain oil body, supernatant and precipitation, then the content and distribution of solids, oils and proteins in above three phases were measured, and the emulsifying properties, total polyphenol contents, total flavonoid contents, and antioxidant properties of the oil body were analyzed. The results showed that the removal of peanut testa increased the distribution of oils in oil body from 63.36% to 65.30%, and the combined treatment of peanut testa removal and ultrasound further increased the distribution of oils in oil body to 68.13%. The peanut testa removal treatment was not conducive to the stability and antioxidant properties of peanut oil body. Compared with the control group, the average particle size of oil body emulsion in the peanut testa removal treatment group increased from 2 510.00 nm to 2 953.67 nm, meanwhile the kinetic stability decreased. In addition, the contents of total polyphenols and total flavonoids in the peanut testa removal treatment group were the lowest, which were 71.01 μg/g and 47.14 μg/g, respectively. Ultrasonic treatment promoted the dissolution of oil body in peanut, and oil body possessed optimal emulsion stability and antioxidant properties. The average particle size of the ultrasonic emulsion was 1 742.00 nm, the emulsifying activity index and emulsion stability index were 114.48 m2/g and 1 848.40 min, respectively, the dynamic stability was the best, and the contents of total polyphenol and total flavonoid were 101.24 μg/g and 59.97 μg/g. In general, the removal of peanut testa is beneficial to the extraction of peanut oil body, but reduces the stability and antioxidant properties. Ultrasonic treatment is not only beneficial to the extraction of peanut oil body, but also enhances the emulsion stability and antioxidant properties of oil body.
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