| 姚宏燕，杨 成，沈晓芳.烘烤条件对奇亚籽油理化性质及脂肪酸组成的影响[J].中国油脂,2019,44(11):8~12.[YAO Hongyan, YANG Cheng, SHEN Xiaofang.Effect of roasting conditions on physicochemical properties andfatty acid composition of chia seed oil[J].China Oils and Fats,2019,44(11):8~12.] |
| 烘烤条件对奇亚籽油理化性质及脂肪酸组成的影响 |
| Effect of roasting conditions on physicochemical properties andfatty acid composition of chia seed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.003 |
| 中文关键词: 烘烤条件 奇亚籽油 理化特性 脂肪酸组成 |
| 英文关键词:roasting condition chia seed oil physicochemical property fatty acid composition |
| 基金项目:江苏省重点研发计划项目(BE2016635) |
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| 摘要点击次数: 963 |
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| 中文摘要: |
| 对奇亚籽进行烘烤、压榨取油，测定不同烘烤条件（温度、时间）下奇亚籽油的理化性质及脂肪酸组成，探讨烘烤温度和时间的影响。结果表明：随着烘烤温度的升高和烘烤时间的延长，奇亚籽油色泽加深，酸价、过氧化值、K232、K268均呈现上升趋势，且180 ℃烘烤50 min以上较其他条件下显著升高(p<0.05)；烘烤条件对脂肪酸组成无影响。故烘烤奇亚籽不宜在高温下进行，若采用180 ℃烘烤时，则时间不应超过50 min。 |
| 英文摘要: |
| The chia seed oil was obtained by roasting and pressing chia seed, and the effect of temperature and prolonging of roasting time of roasting on the physicochemical properties and fatty acid composition of chia seed oil were discussed. The results showed that with the increasing of roasting temperature and time, the oil color deepened, acid value, peroxide value and K232、K268 increased and roasting at 180 ℃ for more than 50 min was significantly different from other conditions(p<0.05), roasting conditions had no significant effect on fatty acid composition. Therefore, chia seed should not be roasted at high temperature, and it is recommended that roasting time should be less than 50 min at 180 ℃. |
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