Preparation of rapeseed oil with superhigh canolol content and superior quality characteristics by steam explosion pretreatment technology.,Food Science & Nutrition

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Preparation of rapeseed oil with superhigh canolol content and superior quality characteristics by steam explosion pretreatment technology.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-31 , DOI: 10.1002/fsn3.1502
Gaiwen Yu _{1,

2,

3} , Tingting Guo _{1,

2,

3} , Qingde Huang _{1,

2,

3}

Affiliation

In this study, rapeseed was pretreated by steam explosion pretreatment technology and subsequently pressed to prepare rapeseed oil. GC, UPLC, and HPLC techniques were employed to analyze the quality characteristics of the rapeseed oil, including the canolol content and other quality characteristics. Additionally, the effect of steam explosion pretreatment technology on the canolol content of rapeseed oil was studied and the formation mechanism of canolol elucidated. The results revealed that when the steam explosion pressure reached 1.0 MPa, the canolol content of the tested oil increased from 41.21 to 2,168.69 mg/kg (52.63‐fold increase) and that sinapic acid played a significant role in the conversion of canolol. Thus, the sinapine was converted into the intermediate (sinapic acid) by hydrolysis, which in turn was transformed into canolol through decarboxylation. The instantaneous high‐energy environment generated by steam explosion pretreatment could intensify the hydrolysis and decarboxylation reactions of sinapine and sinapinic acid, thereby significantly increasing the canolol content of the oil. To prove the superiority of steam explosion pretreatment, we compared it with other pretreatment technologies, including traditional high‐temperature roasting and popular microwave pretreatment. The results revealed that rapeseed oil prepared by steam explosion pretreatment displayed the best quality characteristics. This study can be a reference for the preparation process of rapeseed oil with superhigh canolol content and superior quality characteristics using steam explosion pretreatment.

中文翻译：

采用汽爆预处理技术制备超高芥花醇含量、品质优良的菜籽油。

本研究采用蒸汽爆破预处理技术对菜籽进行预处理，然后压榨制备菜籽油。采用GC、UPLC和HPLC技术分析菜籽油的质量特性，包括菜籽油含量和其他质量特性。此外，还研究了汽爆预处理技术对菜籽油中菜籽油含量的影响，阐明了菜籽油的形成机理。结果表明，当蒸汽爆破压力达到1.0 MPa时，供试油中芥子醇含量从41.21增加到2,168.69 mg/kg（增加了52.63倍），芥子酸在芥子醇转化过程中发挥了重要作用。因此，芥子碱通过水解转化为中间体（芥子酸），进而通过脱羧转化为芥子醇。蒸汽爆破预处理产生的瞬时高能环境可以加剧芥子碱和芥子酸的水解和脱羧反应，从而显着提高油中芥子醇的含量。为了证明蒸汽爆破预处理的优越性，我们将其与其他预处理技术进行了比较，包括传统的高温焙烧和流行的微波预处理。结果表明，通过蒸汽爆破预处理制备的菜籽油表现出最佳的品质特性。该研究可为利用蒸汽爆破预处理制备超高芥花醇含量、优质特性的菜籽油提供参考。

更新日期：2020-03-31

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