为提高奇亚籽饼的利用价值,根据组分溶解性质的差异,采用超临界CO2萃取法、闪式提取法和水蒸汽蒸馏法分级提取奇亚籽油、多酚和芳香水,并对其理化性质进行分析。结果表明,在萃取温度80 ℃,萃取时间2 h,萃取压力408 Bar的条件下,奇亚籽油得率为8.92%,外观呈浅黄色,无结晶,气味较淡,密度 0.932 2 g/mL、折光度 1.479、酸值 0.183 2[(KOH/(mg/g)]、皂化值186.50 mg/g。奇亚籽油中α-亚麻酸和亚油酸的含量最高,不饱和脂肪酸占总量的98.60%。从奇亚籽油中共鉴定出24种挥发性成分,种类最多的为芳香烃和烷烃类。在乙醇体积分数为70%、料液比1∶25、提取电压50 V,提取时间2 min的条件下,奇亚籽多酚的提取量为7.25 mg/g。奇亚籽芳香水中共含有28种挥发性成分,主要为酞酸二异丁酯和苯乙醛。奇亚籽油、多酚和芳香水均可用于化工、美容等领域,该研究为奇亚籽的综合利用提供新思路。
In order to improve the utilization value of Chia (Salvia hispanica) seed cake, chia seed oil, polyphenols, and aroma water were extracted by supercritical CO2 extraction, flash extraction, and steam distillation, respectively, and their physicochemical properties were analyzed. The results showed that the yield of chia seed oil was 8.92% when extracted at 80 ℃ and 408 bar for 2 h. The chia seed oil obtained was pale yellow with light smell, and it had no crystal. Its density was 0.932 2 g/mL, and its refractive index, acid value, and saponification value were 1.479, 0.183 2[(KOH/(mg/g)], and 186.50 mg/g, respectively. Moreover, the chia seed oil had the highest contents of α-linolenic and linoleic acid, and unsaturated fatty acids accounted for 98.60%. Furthermore, a total of 24 volatile components were identified from the oil, and aromatic hydrocarbons and alkanes were the most abundant. There were 7.25 mg/g polyphenols extracted from the oil when extracted with 70% ethanol, the material to liquid ratio was 1∶25, used 50 V extraction voltage and extracted for 2 min. In addition, the chia seed aromatic water contained 28 kinds of volatile components, which were mainly diisobutyl phthalate and phenylacetaldehyde. In conclusion, chia seed oil, polyphenols, and aromatic water can be used in chemistry and cosmetic fields as well as others. This study provides new ideas for comprehensive utilization of Chia seeds.
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