冷榨法和水酶法提取对山核桃油活性成分的影响Effect of cold pressing and aqueous enzymatic extraction methods on the active ingredients of Carya cathayensis oil

Abstract

分别采用冷榨法和水酶法提取山核桃油，测定其中的总多酚、总黄酮、维生素E、角鲨烯、β-谷甾醇含量和脂肪酸组成及含量，对比分析冷榨法和水酶法提取对山核桃油中活性成分含量的影响。结果表明：冷榨法山核桃油中总多酚、总黄酮和维生素E含量显著高于水酶法山核桃油，而角鲨烯和β-谷甾醇含量显著低于水酶法山核桃油。冷榨法山核桃油共检出11种脂肪酸，水酶法山核桃油共检出8种脂肪酸，两种方法提取的山核桃油中不饱和脂肪酸总量均达到90%以上。 Carya cathayensis oil was extracted by cold pressing and aqueous enzymatic methods, respectively.The contents of total polyphenols, total flavonoids, vitamin E, squalene, β -sitosterol and fatty acids composition and content in the cold pressed oil and aqueous enzymatic oil were determined to analyze the effects of cold pressing and aqueous enzymatic extraction method on the content of active ingredients in Carya cathayensis oil.The results showed that the contents of total polyphenols, total flavonoids and vitamin E in cold pressed Carya cathayensis oil were significantly higher than those in aqueous enzymatic method, while the contents of squalene and β-sitosterol were significantly lower than those in aqueous enzymatic method. A total of 11 kinds of fatty acids were detected in cold pressed Carya cathayensis oil, and 8 kinds of fatty acids were detected in aqueous enzymatic Carya cathayensis oil. The total content of unsaturated fatty acids in Carya cathayensis oil extracted by the two methods was more than 90%.

Keywords

• 冷榨法；水酶法；山核桃油；活性成分
• cold pressing; aqueous enzymatic method; carya cathayensis oil; active ingredient