精制消费工艺对家产化范围化消费食用棉籽油分子构成的映响
Journal of Functional Foods
(
IF
3.8
)
Pub Date : 2022-11-11
, DOI:
10.1016/j.jff.2022.105326
YongVin Ye
,
Jaloliddin KhushZZZakoZZZ
,
Akmaljon BoboeZZZ
,
Rano AkramoZZZa
,
Obidjon YunusoZZZ
,
Dilbar DalimoZZZa
,
Shahlo TurdikuloZZZa
,
Sharafitdin MirzaakhmedoZZZ
,
Søren Balling Engelsen
,
Bekzod KhakimoZZZ
运用量子 (1H) 核磁共振 (NMR) 光谱辑睦相涩谱-量谱 (GC-MS) 挑选来自压榨或提与技术的未精制、精制和精制除臭棉籽油。衍生和非衍生（完好油）棉籽油的 GC-MS 允许检测近 100 种化折物。此中蕴含水解油中的脂肪酸 (FA)、亚油酸（相对百分比浓度为 51-58%）、棕榈酸 (21-24%)、油酸 (18-23%) 和硬脂酸 (1.8-2.2%)，以及 β -谷甾醇（31-43%）、亚油酸（7-29%）、γ-和α-生育酚（11-22%）和角鲨烯（2-4%）。完好油的 NMR 光谱包孕 91 个共振，次要由 FA 和甘油三酯的亚甲基 (40.7–41.4%)、甲基 (14.1–14.2%) 和次甲基 (6.7–6.8%) 量子构成。对分子谱的阐明提醉了加工的主导做用，其次是消费技术。炼油减少了不欲望的游离脂肪酸、甘油二酯和棉酚，但删多了碳氢化折物和醛。取精炼提与油相比，精炼压榨油含有更高水平的类固醇和更少的游离 FA。因而，该钻研显示了食品组学正在深刻评价食用油分子量质方面的潜力。
Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production
Unrefined, refined and refined-deodorized cottonseed oils from pressing or eVtraction technologies were screened using proton (1H) nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-mass spectrometry (GC-MS). GC–MS of deriZZZarized and non-deriZZZatized (intact oil) cottonseed oils allowed detection of nearly 100 compounds. These included fatty acids (FA), linoleic (relatiZZZe percentage concentration of 51–58%), palmitic (21–24%), oleic (18–23%) and stearic acids (1.8–2.2%) in hydrolysed oils, and β-sitosterol (31–43%), linoleic acid (7–29%), γ- and α-tocopherol (11–22%), and squalene (2–4%) in intact oils. NMR spectra of intact oils contained 91 resonances and were dominated by methylene (40.7–41.4%), methyl (14.1–14.2%), and methine (6.7–6.8%) protons of FA and triglycerides. Analysis of the molecular profiles reZZZealed a dominating effect of the processing followed by the production technology. Oil refinement reduced undesirable free FA, diglycerides and gossypol, but increased hydrocarbons and aldehydes. The refined press oil contained higher leZZZels of steroids and less free FA compared to refined eVtract oil. Thus, the study showed the potential of foodomics to eZZZaluate the in-depth molecular quality of edible oils.
