不同提取方式对酱油糟油脂品质的影响

郑仲沐 1; 2; 曹　庸 1; 3; 黄早成 1; 3; 戴伟杰 1; 2; 冯孔龙 1; 3

文章摘要

郑仲沐 1，2，曹　庸 1，3，黄早成 1，3，戴伟杰 1，2，冯孔龙 1，3.不同提取方式对酱油糟油脂品质的影响[J].广东农业科学,2019,46(7):114-120

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Effect of Different Extraction Methods on OilQuality of Soy Sauce Residue

DOI：10.16768/j.issn.1004-874X.2019.07.017

中文关键词: 酱油糟油脂液压压榨法螺旋压榨法溶剂浸提萃取法低温连续相变萃取法

英文关键词: soy sauce residue oil hydraulic pressing screw pressing solvent extraction low temperature continuousphase transition extraction

基金项目:广东省科技计划项目（2015B020230008）；广东省现代农业产业技术体系创新团队项目（2016LM2151）

作者	单位
郑仲沐 1，2，曹　庸 1，3，黄早成 1，3，戴伟杰 1，2，冯孔龙 1，3	1. 华南农业大学食品学院，广东广州 510642； 2. 广东惠尔泰生物科技有限公司，广东广州 510642； 3. 广东省天然活性物工程技术研究中心，广东广州 510642

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中文摘要:

【目的】研究不同提取方式对酱油糟油脂品质的影响。【方法】以酱油糟为原料，分别采用液压压榨法、螺旋压榨法、低温连续相变萃取法以及溶剂浸提萃取法提取其中的油脂，分析酱油糟油脂的色泽气味、水分及其挥发物含量、萃取率、酸价、过氧化值、皂化值和脂肪酸组成。【结果】两种压榨方式获得的酱油糟油脂颜色都呈黑褐色，感官较差；对比其他 3 种提油方式，低温连续相变萃取法的得率和萃取率最高，分别为 31.2（±0.6）% 和 97.0（±1.7）%，其获得的油脂酸价、过氧化值、皂化值为最低，分别为 96.4（±0.1） mg/g、 0.13（±0.01） mmol/kg、209.4（±0.3） mg/g。根据 GC-MS 检测，4 种提油方式获得酱油糟油脂的主要脂肪酸组成相同，均为棕榈酸、棕榈酸乙酯、硬脂酸、油酸、油酸、油酸乙酯、亚油酸、亚油酸乙酯、亚麻酸，其中亚油酸含量最高，4 种提取方式分别为 52.03%、42.81%、46.94% 及 52.82%；相比大豆油，主要脂肪酸组成多了棕榈酸乙酯、油酸乙酯和亚油酸乙酯。【结论】相比液压压榨法、螺旋压榨法和溶剂浸提萃取法，低温连续相变萃取法为一种高效的酱油糟提油方式。除了压榨法导致酱油糟油脂颜色较深外，不同提取方式获得的酱油糟油脂没有明显的差别，获得的酱油糟油脂都出现不同程度的酸败，均已酸败变质，不宜作为食用，可经过加工处理用于饲用或生物柴油等。

英文摘要:

【Objective】 The objective was to study the effect of different extraction methods on the oil quality of soy sauce residue. 【Method】Oil from soy sauce residue were extracted by hydraulic pressing, screw pressing, lowtemperature continuous phase transition extraction and solvent extraction, respectively. The color, odor, moisture and volatile content, extraction rate, acid value, peroxide value, saponification value and fatty acid composition of soy sauce residue were analyzed. 【Result】 The color of soy sauce residue oil obtained by two pressing methods was black-brown, and the sensory perception was poor. Compared with the other three oil extraction methods, the yield and extraction rates of low-temperature continuous phase transition extraction method were the highest, which were 31.2 (±0.6%) and 97.0 (±1.7%), respectively. And the acid value, peroxide value and saponification value of the oil obtained by this method were the lowest, which were 96.4 (±0.1) mg/g, 0.13 (±0.01) mmol/kg and 209.4 (±0.3) mg/g, respectively. According to GC-MS detection, the main fatty acid compositions of soy sauce residue oil obtained by four extraction methods were the same, which were palmitic acid, ethyl palmitate, stearic acid, oleic acid, oleic acid, ethyl oleate, linoleic acid, ethyl linoleate and linolenic acid, among which the linoleic acid content was the highest, and the contents of linoleic acid obtained by four methods were 52.03%, 42.81%, 46.94% and 52.82%, respectively. Compared with the main fatty acid compositions of soybean oil, soy sauce residue oil has more ethyl palmitate, ethyl oleate and ethyl linoleate. 【Conclusion】 Compared with hydraulic pressing, screw pressing and solvent extraction, low-temperature continuous phase transition extraction is an efficient way to extract soy sauce residue. Except for the deep color of soy sauce residue oil caused by pressing methods, there is no obvious difference among the soy sauce residue oil obtained by different extraction methods. The soy sauce residue oil obtained by four extraction methods has different degrees of acid deterioration, which is not suitable for eating and can be processed for feeding or biodiesel, etc.

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