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超高压提取松籽油和β-环糊精的包合物制备及表征分析
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Abstract:
不饱和脂肪酸等营养成分极易被氧化，在该研究中，使用β-环糊精与松籽油形成包合复合物，只改变其物理性质便能够保护其中的活性物质，便于加工处理、包装运输、使用方便，提高实用性。以东北红松籽为原料，经过粉碎，超高压辅助水相提取，离心分离等工艺制的红松松籽油，通过分析确定了提取红松籽油的最佳工艺条件：固液比为1/8，压强300 MPa，保压次数4次，保压时间5 min，产油率达到了31.74%。其中固液比是最重要因素。应用单因素优化方法确定最佳包合条件。通过饱和溶液法制备包合配合物，并通过傅里叶变换红外、X射线衍射、差示扫描量热法和核磁共振光谱分析进行表征。所有结果表明松籽油成功进入β-环糊精腔。此外，松籽油的包合率达到70.19% ± 1.93%，得到松籽油含量为33.01%的产物，复合物中的不饱和脂肪酸与松籽油的种类一致，并且所占比例相似。包合物具有更好的储存和运输稳定性。总的来说，制造的复合物改善了松籽油的特征，因此可以用于新颖的应用。
Unsaturated fatty acids and other nutrients are easily oxidized. In this study, β-cyclodextrin and pine nut oil were used to form the inclusion complex, and the active substance could be protected only by changing its physical properties, which is convenient for processing, packaging and transportation, and easy to use and improve practicability. The Korean pine seed oil is made from Northeast Korean pine seeds through crushing, ultra-high pressure auxiliary water extraction, centrifugal separation and other processes. Through analysis, the optimal process conditions for extracting Korean pine seed oil are determined: the solid-liquid ratio is 1/8, the pressure is 300 MPa, the pressure is held 4 times, the pressure is held for 5 minutes, and the oil production rate reaches 31.74%. Among them, the solid-liquid ratio is the most important factor. The single factor optimization method was used to determine the best inclusion conditions. The inclusion complexes were prepared by saturated solution method and characterized by FT-IR, X-Ray, DSC, TG and H-NMR. All results showed that pine nut oil successfully entered β-cyclodextrin cavity. In addition, the inclusion rate of pine nut oil reached 70.19% ± 1.93%, and the product with pine nut oil content of 33.01% was obtained. The types and proportions of unsaturated fatty acids in the complex were the same as those in pine nut oil. The inclusion compound has better storage and transportation stability. Overall, the resulting compounds improve the properties of pine nut oil and can therefore be used for novel applications.
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