Abstract
［Objective］ To solve the problem that pumpkin seed oil (PSO ) prepared by critical fluid extraction contains more impurities,this paper employs two types of SiO2 to refine the PSO at low temperature and study the influence of them on the quality characteristics of the oil.［Methods］ Gas chromatography,high performance liquid chromatography,and ultraviolet spectroscopy are adopted to analyze and compare the quality difference of PSO prepared from two critical fluids and the influence of low -temperature refining treatment of SiO2 on PSO quality characteristics.［Results］］ The results show that the fatty acid content and composition of PSO extracted by two critical fluids are similar,and PSO prepared by the subcritical extraction contains more α-tocopherol,γ-tocopherol,total phenols,β-carotene,and higher antioxidant activity.Meanwhile,PSO prepared by the supercritical extraction includes higher squalene and sterol content.After two types of SiO2 refining treatment,the most fatty acid content in PSO remains basically unchanged (P>0.05),but the acid value,peroxide value,and color decrease.Additionally,both trace active ingredients and antioxidant activity in PSO are significantly reduced (P<0.05).Among them,the loss of trace active ingredients in PSO ranges from 8.9% to 24.6%,while the loss rates of OSI,DPPH,and FRAP are between 3.2% and 7.4%,13.2% and 26.5%,and 15.3% and 26.4% respectively.In addition,after PSO is refined with two types of SiO2,the total amount of phospholipids is reduced by more than 85%.The results of principal component analysis and clustering analysis show that the preparation process and low -temperature refining treatment of SiO2 have significant effects on the quality characteristics of PSO.［Conclusion］ SiO2 refining treatment can significantly improve the quality characteristics of PSO prepared by critical fluid extraction.
Publication Date
6-2-2025
First Page
37
Last Page
43
DOI
10.13652/j.spjx.1003.5788.2024.80704
Recommended Citation
Lina, ZHAO and Jin, LI
(2025)
"Effect of SiO 2 low-temperature refining pretreatment on quality of pumpkin seed oil extracted by critical fluid,"
Food and Machinery: Vol. 41:
Iss.
4, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2024.80704
Available at:
https://www.ifoodmm.cn/journal/vol41/iss4/5
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