| 赵思阳1，杨伞伞1，管文轲2，赵振3，阮成江1.不同加热条件对文冠果油脂肪酸和生育酚含量的影响[J].中国油脂,2022,47(10):.[ZHAO Siyang1，YANG Sansan1，GUAN Wenke2，ZHAO Zhen3，RUAN Chengjiang1.Effects of different heating conditions on the content of fatty acids and tocopherols of Xanthoceras sorbifolia Bunge. oil[J].China Oils and Fats,2022,47(10):.] |
| 不同加热条件对文冠果油脂肪酸和生育酚含量的影响 |
| Effects of different heating conditions on the content of fatty acids and tocopherols of Xanthoceras sorbifolia Bunge. oil |
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| DOI： |
| 中文关键词: 文冠果油 加热温度 加热时间 脂肪酸 生育酚 |
| 英文关键词:Xanthoceras sorbifolia Bunge. oil heating temperature heating time fatty acid tocopherol |
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| 中文摘要: |
| 为考察文冠果油在高温加热条件下品质的变化，将文冠果油在140、160、180、200、220℃下分别加热5、10、15、20 min，采用GC-MS、HPLC分别测定不同加热条件下文冠果油中脂肪酸和生育酚含量的变化。结果表明：文冠果油中油酸相对含量随加热温度的升高及加热时间的延长而增加，220℃加热 5 min时，文冠果油油酸相对含量从未加热时的21.31%升高至26.78%，升高了25.67%；亚油酸相对含量随加热温度的升高出现不同程度的增加;神经酸相对含量随加热温度的升高而下降，140~220℃加热5~20 min文冠果油的神经酸相对含量较未加热时下降了1.62%~66.13%；亚油酸和神经酸相对含量随加热时间延长呈波动变化，无规律性；高温长时间加热均会导致文冠果油中 α -生育酚和（ β + γ ）-生育酚的损失，而 δ -生育酚含量随加热时间延长而升高。因此，若想充分利用文冠果油中的神经酸，可将烹饪条件控制在140℃加热5 min以内或不加热食用。 |
| 英文摘要: |
| In order to investigate the changes of the quality of Xanthoceras sorbifolia Bunge. oil under high temperature heating conditions, Xanthoceras sorbifolia Bunge. oil was heated at 140, 160, 180, 200℃ and 220℃ for 5, 10, 15 min and 20 min, respectively，and the content changes of fatty acids and tocopherols in Xanthoceras sorbifolia Bunge. oil under different heating conditions were detected by GC-MS and HPLC, respectively. The results showed that the relative content of oleic acid in Xanthoceras sorbifolia Bunge. oil increased with the increase of heating temperature and the prolonging of heating time. When heated at 220℃ for 5 min, the relative content of oleic acid increased from 21.31% (without heating) to 26.78%, with an increase of 25.67%. The relative content of linoleic acid increased to different degrees with the increase of heating temperature. The relative content of neuronic acid decreased with the increase of heating temperature, and when heated at 140-220℃ for 5-20 min decreased by 1.62%-66.13% compared with that without heating. The relative contents of linoleic acid and neuronic acid fluctuated with the prolonging of heating time, without regularity. High temperature for long time heating could result in the loss of α- tocopherol and (β+γ)-tocopherol in Xanthoceras sorbifolia Bunge. oil, but δ-tocopherol content increased with prolonging of heating time.The final conclusion is that to fully absorb the neuronic acid from Xanthoceras sorbifolia Bunge. oil, the cooking conditions should be controlled at 140℃ for 5 min or less or without heating. |
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