【摘要】 该研究主要利用亚临界丁烷技术,对秦安大红袍花椒籽仁进行萃取处理,并分别对得到的花椒籽仁油和脱脂粕中氨基酸的特性展开了分析研究。首先,对萃取出的花椒籽仁油利用气相色谱、油脂氧化稳定性测定仪、热重分析仪等方法进行了脂肪酸及各种理化指标的分析对比,结果表明,秦安花椒籽仁油除了酸值指标高于GB 22479—2008花椒籽油的一级标准(≤1.0 KOH mg/g)外,其余质量指标均达到花椒籽油的一级标准;同时,花椒籽仁油中主要成分亚麻酸、亚油酸和油酸总含量达87.6348%,其中不饱和脂肪酸含量达89.7785%。花椒籽脱脂籽粕中的氨基酸组成通过氨基酸自动分析仪进行分析,发现其含有7种人体必需氨基酸,含量达127.5mg/g,具有较高的营养价值。更多还原

【Abstract】 In this study, the subcritical butane technology was used to extract and treat the Qin’an Dahongpao pepper seed kernel, and characteristics of the obtained pepper seed oil and amino acids in defatted meal were analyzed. Firstly, the fatty acids and various physical and chemical indicators of extracted pepper seed oil were comparative analyzed by gas chromatography, oil oxidation stability tester and thermogravimetric analyzer, and the results showed that except for the acid value index, other quality indexes of pepper seed kernel oil were consistent with the first grade standard of GB 22479—2008 pepper seed oil. Meanwhile, the main components of the pepper seed oil were linolenic acid, linoleic acid and oleic acid, and the total content was 87.6348%, of which the unsaturated fatty acid content was 89.7785%. The amino acid composition of the pepper seed defatting seed meal was analyzed by amino acid automatic analyzer, and even essential amino acids with a content of 127.5 mg/g was found to contain, which indicated that it has high nutritional value.更多还原