PDF(Pubmed)
Abstract：
Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability.
摘要：
受植物油对非极性和低极性天然化合物的溶解能力的启发，在这项研究中，以甘油三酸酯为主要成分的动物脂肪作为食品级溶剂，用于从四川辣椒中同时提取类胡萝卜素和辣椒素。猪油的溶解能力，牛脂,首先比较了鸡脂和八沙鱼油中提取的二精条辣椒，其中，类胡萝卜素提取率较差的动物油（平均0.79mg/g）对辣椒素的提取效果更好（平均0.65mg/g）。此外，根据脂肪酸组成评估了动物脂肪对油脂提取物的溶剂作用，油品质量指标,晶体多晶型，熔化和结晶行为，在提取前后，动物脂肪之间没有观察到显着差异。提取后，动物脂肪的氧化稳定性可提高1.02至2.73倍，辛辣度可达到与商业火锅油相同的辛辣水平。此外,预测了溶剂和溶质的Hansen溶解度参数，用于进一步的理论混溶性研究，这有助于更好地理解这种油提取背后的溶解机制。总的来说,动物脂肪表现出了从四川辣椒中同时提取类胡萝卜素和辣椒素的相当大的溶剂能力，这显示了开发具有增强风味和稳定性的新型四川辣椒油的巨大潜力。
