| 董志文，张妮，阮瑜林，等.文冠果油在烹饪温度下性质与营养物质的变化[J].中国油脂,2018,43(4):.[DONG Zhiwen, ZHANG Ni,RUAN Yulin，etc.Properties and nutritional substances changes of Xanthoceras sorbifolia Bunge oil at cooking temperature[J].China Oils and Fats,2018,43(4):.] |
| 文冠果油在烹饪温度下性质与营养物质的变化 |
| Properties and nutritional substances changes of Xanthoceras sorbifolia Bunge oil at cooking temperature |
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| DOI： |
| 中文关键词: 文冠果油 理化性质 抗氧化性质 营养成分 |
| 英文关键词:Xanthoceras sorbifolia Bunge oil physicochemical property antioxidant property nutritional substance |
| 基金项目: |
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| 摘要点击次数: 921 |
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| 中文摘要: |
| 探讨了文冠果油在烹饪温度180?℃下理化性质、抗氧化性质及营养物质的变化。结果发现：在0~8 h随着加热时间的延长，文冠果油的颜色越来越浅，且由黄15、红1.1变到黄15、红0.1；酸值和过氧化值呈明显的上升趋势，酸值（KOH）从0.2 mg/g上升到0.7 mg/g，过氧化值由0.2 mmol/kg上升到15.1 mmol/kg；羰基值上升到28.91 meq/kg；TBARS值的变化规律不明显，总体趋势在增加；对DPPH自由基的清除率降低；老化时间缩短；饱和脂肪酸含量增加，单不饱和脂肪酸以及多不饱和脂肪酸含量下降；生育酚总含量下降，其中下降速率最快的是α-生育酚；植物甾醇含量在加热前4 h下降较快之后下降转慢。 |
| 英文摘要: |
| The changes of physicochemical properties, antioxidant properties and nutritional substances of Xanthoceras sorbifolia Bunge oil at 180?℃ of cooking temperature were discussed. The results showed that with the heating time prolonging from 0 h to 8 h, the color of Xanthoceras sorbifolia Bunge oil was shallower, from yellow 15, red 1.1 to yellow 15, red 0.1; the acid value and peroxide value significantly increased from 0.2 mgKOH/g to 0.7 mgKOH/g and 0.2 mmol/kg to 15.1 mmol/kg,respectively; the carbonyl value was up to 28.91 meq/kg; the variation rule of TBARS value was not obvious, and overall trends was increasing; the scavenging rate on DPPH free radical decreased gradually; aging time was shortened; the content of saturated fatty acid increased, and the contents of monounsaturated fatty acids and polyunsaturated fatty acids decreased; the total tocopherol content decreased, with the fastest decrease of alpha-tocopherol; the content of phytosterol decreased more quickly in the latest 4 h,then decreased slowly. |
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