为更好地开发和利用柠檬籽油资源,该试验对酶法-吸附联合工艺脱苦冷榨柠檬籽油的操作参数进行了优化,同时测定脱苦冷榨柠檬籽油的理化特性并比较其和市售常见食用植物油(菜籽油,花生油和玉米油)在脂肪酸组成上的差异。结果显示,酶法-吸附联合脱苦工艺较单一处理可显著降低冷榨柠檬籽油中类苦素物质含量和脱苦率,减少酸价、过氧化值和不溶性杂质含量,维持生育酚含量和碘价;二水平Plaktett-Burman试验筛选出影响柠檬籽油酶解-吸附复合脱苦法效率的主要因素有α-L-鼠李糖苷酶添加量、碱性白土用量、酶解时间和酶解温度;响应面优化该复合脱苦法参数得到:当α-L-鼠李糖苷酶添加量0.09%(质量分数),酶解温度46 ℃,酶解时间为4.1 h,碱性白土添加量为4.1%(质量分数)时,预测脱苦率有最大值(97.63±2.31)%。脱苦柠檬籽油中不饱和脂肪酸含量占比达到(87.37±0.13)%,且必需脂肪酸占比高于市售菜籽油或花生油,同时富含生育酚,体现了较高的功能性。同时,由主成分分析可知脱苦柠檬籽油中脂肪酸组成与市售菜籽油均较为接近,但相关性分析则发现脱苦柠檬籽油中不饱和脂肪酸与其余脂肪酸的相关度较高,说明该油脂不饱和度对油脂整体脂肪酸组成具有决定性影响,品质稳定性较差。该研究结果可为柠檬籽油的开发和实际生产提供可靠依据。
In order to better develop and utilize the source of lemon seed oil, the parameters of the process with a combination of enzymolysis and adsorption for debittering cold-pressed lemon seed oil was optimized in this study. Meanwhile, the physicochemical properties of the debittered cold-pressed lemon was assessed, while its fatty acid compositions were simultaneously compared with the common retailed edible vegetable oils including rapeseed oil, peanut oil and corn oil. The results showed that the combination of enzymolysis and adsorption could more significantly decrease the contents of ios-limonin compounds and debittering rate, reduce the acid value, POV and content of Insoluble impurities, and maintain the VE content and iodine value. The two levels trail according to Plaktett-Burman design selected the four main factors, namely α-L-rhamnopyranoside amount, alkaline clay amount, enzymolysis temperature and time, all of which determined the debittering efficiency with the combined debittering method. With the response surface method (RSM) analysis, the optimum predicted debittering rate (97.63±2.31)% of the cold-pressed lemon seed oil by the combination of enzymolysis and adsorption were obtained by the additive amount with 0.09% of α-L-rhamnopyranoside and 4.1% of alkaline clay at 46 ℃ for 4.1 h. The contents of the unsaturated fatty acids in debittering lemon seed oil accounted for (87.37±0.13)% of the total fatty acids content, and the contents of essential fatty acid (EFA) contents were higher than those in rapeseed oil and peanut oil which indicating this debittering lemon seed oil exerted a functional value. Besides, the PCA analysis revealed that the fatty acid composition of debittering lemon seed oil was similar to rapeseed oil. However, the correlation evaluation exhibited a relatively close correlation between the contents of unsaturated and total fatty acids, indicating that the critical effects of degree of unsaturation fatty acids on the composition of fatty acid can be defined in the lemon seed oil with poor quality stability. These results provide a theoretical foundation for the exploitation of lemon seed oil.
[1] DUBEY A K, SHARMA R M.Effect of rootstocks on tree growth, yield, quality and leaf mineral composition of lemon (Citrus limon (L.) Burm.)[J].Scientia Horticulturae, 2016, 200:131-136.
[2] GUNESER B A, YILMAZ E.Bioactives, aromatics and sensory properties of cold-pressed and hexane-extracted lemon (Citrus limon L.) seed oils[J].Journal of the American Oil Chemists' Society, 2017, 94(5):723-731.
[3] 张放. 全球柠檬来檬生产与鲜果贸易现状[J].中国果业信息, 2019, 36(8):24-30.
ZHANG F.Global lemon production and fresh fruit trade[J].China Fruit News, 2019, 36(8):24-30.
[4] EMIN Y, BUKET A G.Cold pressed versus solvent extracted lemon (Citrus limon L.) seed oils:Yield and properties[J].Journal of Food Science and Technology, 2017, 54(7):1 891-1 900.
[5] RAO J, MCCLEMENTS D J.Impact of lemon oil composition on formation and stability of model food and beverage emulsions[J].Food Chemistry, 2012, 134(2):749-757.
[6] YU L L, ZHOU K K, PARRY J.Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils[J].Food Chemistry, 2005, 91(4):723-729.
[7] GRAJZER M, SZMALCEL K, KUZMINSKI L, et al.Characteristics and antioxidant potential of cold-pressed oils-possible strategies to improve oil stability[J].Foods, 2020, 9(11):1 630-1 640.
[8] TUNDIS R, LOIZZO M R, MENICHINI F.An overview on chemical aspects and potential health benefits of limonoids and their derivatives[J].Critical Reviews in Food Science and Nutrition, 2014, 54(2):225-250.
[9] MANNERS G D.Citrus limonoids:Analysis, bioactivity, and biomedical prospects[J].Journal of Agricultural and Food Chemistry, 2007, 55(21):8 285-8 294.
[10] 王松林, 彭荣, 崔榕, 等.类柠檬苦素生物转化与脱苦研究进展[J].食品科学, 2015, 36(9):279-283.
WANG S L, PENG R, CUI R.Biotransformation and debittering of limonoids:An overview[J].Food Science, 2015, 36(9):279-283.
[11] PURI M, MARWAHA S S, KOTHARI R M, et al.Biochemical basis of bitterness in citrus fruit juices and biotech approaches for debittering[J].Critical reviews in biotechnology, 1996, 16(2):145-155.
[12] ZHANG J, YANG Z, LIANG Y, et al.Effects of postharvest time, heat treatment, pH and filtration on the limonin content in Newhall navel orange (Citrus sinensis Osbeck cv.Newhall) juice[J].Molecules, 2018, 23(10):2 691-2 700.
[13] 汪开拓, 王文重, 朱克迪, 等.柑橘皮渣超声波辅助酶解工艺的建立及其优化[J].食品科技, 2016, 41(10):177-183.
WANG K T, WANG W C, ZHU K D, et al.Establishment and optimization of the process in ultrasonic-assisted enzymatic hydrolysis of citrus pomace[J].Food Science and Technology, 2016, 41(10):177-183.
[14] 汪开拓, 代领军, 张帮奎, 等.一种冷榨制备脱苦柠檬籽油的加工工艺:中国, CN107794114A[P].2018-03-13.
WANG K T, DAI L J, ZHANG B K.et al.A processing technology for preparing debittered lemon seed oil by cold pressing:China, CN107794114A[P].2018-03-13.
[15] FAN J P, YUAN T T, YU J X, et al.Determination and thermodynamic analysis of the solubility of limonin in eight organic solvents and ethyl acetate+2-propanol binary solvents from 283.2 to 323.2 K[J].Journal of Chemical and Engineering Date, 2018, 63(3):642-650.
[16] 刘伟, 单杨, 李高阳, 等.酸橙汁苦味去除工艺优化[J].中国食品学报, 2015, 15(12):134-142.
LIU W, SHAN Y, LI G Y, et al.Optimization of the debittering technology of sour orange juice by enzyme[J].Journal of Chinese Institute of Food Science and Technology, 2015, 15(12):134-142.
[17] 纪佳璐, 吴莹, 徐斐然, 等.马泡瓜籽油理化特性、组成分析及氧化稳定性[J].食品科学, 2020, 41(21):15-21.
JI J L, WU Y, XU F R, et al.Physicochemical characteristics and oxidative stability of Cucumis bisexualis seed oil[J].Food Science, 2020, 41(21):15-21.
[18] THURNHAM D I, DAVIES J A, CRUMP B J, et al.The use of different lipids to express serum tocopherol:Lipid ratios for the measurement of vitamin E status[J].Annals of Clinical Biochemistry, 1986, 23(5):514-520.
[19] 曾小坪, 祝婷婷, 苏沛, 等.使用便携式浊度计测定油脂透明度的方法研究[J].中国油脂, 2018, 48(12):149-151.
ZENG X P, ZHU T T, SU P, et al.Determination of oil transparency using portable turbidimeter[J].China Oils and Fats, 2018, 48(12):149-151.
[20] 邱晓东, 陶宁萍.奇亚籽油的品质评价及其在魔芋糕中对小鼠血糖调节作用的影响[J].食品与发酵工业, 2019, 45(18):87-92.
QIU X D, TAO N P.Quality evaluation of chia seed oil and its effects on blood glucose regulation of mice in konjac cake[J].Food and Fermentation Industries, 2019, 45(18):87-92.
[21] FAR B E, KHOSROUSHAHI A Y, DILMAGHANI A.In silico study of alkaline serine protease and production optimization in Bacillus sp.khoz1 closed bacillus safensis isolated from honey[J].International Journal of Peptide Research and Therapeutics, 2020, 26(4):2 241-2 251.
[22] DU K Z, LI J, WANG L H, et al.Biosurfactant trehalose lipid-enhanced ultrasound-assisted micellar extraction and determination of the main antioxidant compounds from functional plant tea[J].Journal of Separation Science, 2019, 43(4):799-807.
[23] LI L, GONG J, WANG S, et al.Heterologous expression and characterization of a new clade of aspergillus α-L-rhamnosidase suitable for citrus juice processing[J].Journal of Agricultural and Food Chemistry, 2019, 67(10):2 926-2 935.
[24] IDOWU A T, BENJAKUL S.Bitterness of fish protein hydrolysate and its debittering prospects[J].Journal of Food Biochemistry, 2019, 43(9):e12 978.
[25] 李奕, 宋嘉欣, 李昊辰, 等.油莎豆油的脱胶和脱酸工艺[J].食品与发酵工业, 2020, 46(17):158-165.
LI Y, SONG J X, LI H C, et al.Study on degumming and deacidification technology of tiger nut (Cyperus esculentus L.) oil[J].Food and Fermentation Industries, 2020, 46(17):158-165.
[26] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会.GB/T 1534—2017 中华人民共和国国家标准 花生油[S].北京:中国标准出版社, 2017.
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of China.GB/T 1534—2017 National Standards of the People's Republic of China Peanut oil[S].Beijing:China Standard Press, 2017.
[27] GRANATO D, SANTOS J S, ESCHER G B, et al.Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods:A critical perspective[J].Trends in Food Science and Technology, 2018, 72:83-90.
