油菜籽多酚的分布及加工过程对菜籽多酚含量的影响.pdf

※基础研究 食品科学 2010, Vol. 31, No. 19 33 油菜籽多酚的分布及加工过程对 菜籽多酚含量的影响 刘 琴，吴 梨，石嘉怿，鞠兴荣* (南京财经大学食品科学与工程学院，江苏省粮油品质控制及深加工技术重点实验室，江苏 南京 2 10003) 摘 要：对油菜籽壳粕和脱壳后的菜籽肉粕中提取液的总酚含量、对DPPH 自由基清除能力以及FRAP 抗氧化能力 进行比较，并采用液质联用法对提取液中的主要成分进行鉴定，对其中的芥子酸和芥子碱进行定量分析。结果表 明：菜籽肉粕提取液中的总酚含量、对DP PH 自由基清除能力以及FRAP 抗氧化能力约为菜籽壳粕中的两倍，芥 子酸和芥子碱的含量分别为菜籽壳粕中的约2 .5 倍和1.5 倍。通过对实验室溶剂除油的菜籽粕与工业高温粕比较发 现，高温榨油过程会使菜籽的总酚含量、抗氧化性、芥子酸和芥子碱含量有所下降，其中总酚含量下降了12 .06% ， DPPH 自由基和FRAP 抗氧化值分别降低10 .0% 和5.6% ，芥子酸和芥子碱含量分别下降了5.6% 和2 1.12% 。 关键词：油菜籽；多酚；抗氧化性；液质联用；芥子碱；芥子酸 Distribution of Polyphenols in Rapeseed Shell and Kernel and Effect of Oil Extraction Methods on Their Content in Rapeseed Meal LIU Qin ，WU Li ，SHI Jia-y i ，JU Xing-ron g* (Key Laboratory of Grain and Oils Quality Control and Deep -Utilizing Technology of Jiangsu Province, College of Food Science and Engineering, Nanj ing University of Finance and Economics, Nanj ing 2 10003, China) Abstract ：Six binary solvent systems were used to extract industrial high-temperature rapeseed meal (a byproduct of rapeseed oil extraction at a temperature ranging from 110 to 115 ℃after steaming at 115 ℃), and a mixture of ethanol and 1 mol/L HCl (7:3, V/ V) was the selected solvent system for further studies in view of higher extraction efficiency , DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) as well as environmental friendship . The following studies included comparison s on total polyphenol content, DPPH radical scavenging activity and FRAP value among the extracts from the residues left after oil extraction from rapeseed shell and kernel, solvent extraction-derived rapeseed meal and