菜籽多酚在制油过程中的迁移变化规律

Natural polyphenols as secondary metabolites widely distributed in plants have many excellent activities. Rapeseed is rich in the endogenous phenolics. The different migration modes of the rapeseed phenolics can be formed, such as direct migration, transformation and migration, due to the chemical structure and physical-chemical properties in the process for oil. There are many kinds of phenolics in the rapessed and their structures are also complex, and the migration and transformation rule of the phenolics in the process of oil production is not clear. This project aims to study that the endogenous free phenolic acids (sinapic acid) and esterification of phenolic acids (sinapine, etc.) were distributed, the transformation and migration in the oils and rapeseed cakes when the rapeseed were under different pretreatment and extraction conditions.At the same time, the analysis of the phenolics (canolol, sinapic acid etc.) in different conditions of refining were carried out.The transformation and migration rule of rapeseed phenolics in the process would be clarified, which make establishing the control system for the directional transformation of rapeseed phenolics. The results of the research project would be the guidance of producing the high quality rapeseed oil, rapeseed meal and lipid, and would be important to achieve the high efficient and valuable technology.

天然多酚是广泛存在于植物体内的次生代谢产物，具有多种优越的活性功能。油菜籽富含内源性多酚，在不同制油条件下，由于各种多酚其化学结构与理化特性不同，会形成不同的迁移方式如直接迁移、转化再迁移等。目前菜籽多酚种类多且结构复杂，其在制油过程中的迁移变化规律并未明晰。本项目拟研究油菜籽在不同预处理和提油条件下，其内源性游离酚酸（芥子酸等）和酯化酚酸（芥子碱等）分别在油相和菜籽饼中的分布、转化和迁移变化，同时系统分析油相多酚（canolol、芥子酸等）在不同精炼条件下的转化、消解与迁移现象；通过阐明菜籽多酚在制油过程中的迁移变化规律，拟建立菜籽多酚定向转化控制方法体系。项目的研究结果为指导高品质菜籽油、菜籽饼粕和功能菜籽脂质生产提供了科学理论依据，对实现油菜籽高效高值化加工具有重要意义。

菜籽富含内源性多酚，种类多且结构复杂，其在制油过程中的迁移变化规律并未明晰。本项目研究了菜籽在不同预处理和提油条件下多酚的分布、转化和变化，分析了油相多酚在不同精炼条件下的变化规律。.研究发现在微波预处理中，随着微波时间延长，菜籽多酚转移到油中，菜籽油总酚含量在8min时增加了11倍，芥子酸含量在7min时达到最高7.11mg/kg，菜籽、菜籽油、菜籽饼粕中canolol含量均增加，菜籽芥子酸和芥子碱到油中的转移率增加，8min时芥子酸和芥子碱转移率分别为1.01%和0.03%，7min时canolol转移率为76.4%。在干法炒籽预处理中，随着温度升高，油中总酚含量增加，160℃时为3354.1mg/kg；油中芥子酸和canolol含量先增后减，其中canolol在140℃时增加191.4倍；菜籽中canolol含量与芥子酸和芥子碱含量均呈负相关关系，其中与芥子碱含量呈显著负相关关系，相关系数为-0.819（P<0.05），菜籽中canolol增加量与芥子酸和芥子碱的减少量均呈显著正相关关系，相关系数分别为0.839和0.825（P<0.05）。在膨爆预处理中，甘蓝、白菜和芥菜型三类菜籽canolol含量均增加，其余芥子酸衍生物含量均下降；其中甘蓝型菜籽芥子碱、芥子酰葡萄糖苷、山奈酚芥子酰三葡萄糖苷、芥子酸、芥子酰苹果酸酯、二芥子酰葡萄糖苷和二芥子酰蔗糖苷含量分别减少10.7%、93.9%、40.6%、59.7%、90.1%、92.6%和89.4%，三类菜籽油canolol含量均增加，其中甘蓝型菜籽油高达2110.0mg/kg；三类菜籽饼粕canolol含量均增加，其余芥子酸衍生物含量均下降。不同提油条件对菜籽多酚的溶出率影响显著（P＜0.05），canolol在压榨提油中溶出率高于溶剂萃取提油和超临界CO2萃取提油，芥子酸在超临界CO2萃取提油中溶出率高于压榨提油和溶剂萃取提油。水化脱胶、低温吸附脱胶、高温吸附脱色、低温氧化脱色对菜籽油总酚和canolol保留率分别为98.1%和98.4%、99.9%和98.7%、86.8%和86.6%、95.0%和95.1%。.项目探明了菜籽多酚在制油过程中的迁移变化规律，为菜籽高效高值化加工提供理论依据。项目发表论文9篇，其中SCI 3篇；获得发明专利授权1项，申请2项；获得湖北专利奖金奖1项，中国农科院科学技术成果奖1项。