| 罗凡，费学谦，杨楠，等.热处理延长油茶籽油氧化稳定性研究[J].中国油脂,2018,43(9):.[LUO Fan, FEI Xueqian, YANG Nan，etc.Prolonging oxidation stability of oil-tea camellia seed oil by heat treatment[J].China Oils and Fats,2018,43(9):.] |
| 热处理延长油茶籽油氧化稳定性研究 |
| Prolonging oxidation stability of oil-tea camellia seed oil by heat treatment |
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| DOI： |
| 中文关键词: 热处理 油茶籽油 氧化稳定性 理化性质 总酚 美拉德反应 |
| 英文关键词:heat treatment oil-tea camellia seed oil oxidation stability physicochemical property total phenol Maillard reaction |
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| 摘要点击次数: 1365 |
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| 中文摘要: |
| 研究了油茶籽经过不同条件加热后其压榨油氧化稳定性的变化规律，并通过测定压榨油过氧化值、酸值、水分、脂肪酸、油脂伴随物等指标探讨影响油茶籽油氧化稳定性变化的主要因素。结果表明，油茶籽经过不同温度加热20 min后，其压榨油的氧化稳定时间显著延长，30、60、90、120、150?℃加热条件下分别比初始延长了1.1、4.2、5.2、3.5、3.9倍，随着加热时间的延长，60、90?℃和120?℃的加热温度下油茶籽油的氧化稳定性变化趋于平缓，30?℃和150?℃下加热40 min后氧化稳定性仍有提高，在加热60 min时，5种温度氧化稳定时间分别比初始延长了4.4、5.0、4.4、3.1、5.8倍。水分、酸值、过氧化值、角鲨烯含量、β-谷甾醇含量与油茶籽油的氧化稳定性的变化呈现负相关，说明水分、酸值、过氧化值低的油茶籽油的氧化稳定性好，角鲨烯和β-谷甾醇等抗氧化物质并不是提高油茶籽油氧化稳定性的活性成分。总酚、5-丁基二氢-2(3H)-呋喃酮、3,4-二甲基-2,5-二氢呋喃、正辛醇、苯甲醛、戊酸、辛酸、苯乙醛、壬醛等物质的含量与油茶籽油的氧化稳定性呈现正相关，说明总酚和美拉德反应产物可能是延长油茶籽油氧化稳定性的主要因素。 |
| 英文摘要: |
| The oxidation stability of oil-tea camellia seed oil after being heated under different conditions was studied. The main factors affecting oil oxidation stability were also explored by measuring and analyzing the peroxide value, acid value, moisture content, fatty acids, and oil companyment of the pressed oil. The results showed that the induction periods of the pressed oil prolonged significantly, which increased by 11, 4.2, 5.2, 3.5 times and 3.9 times than the initial respectively, after heating 20 min at 30, 60, 90, 120, 150?℃ respectively. The change of oxidation stability of oil-tea camellia seed oil tended to slow at 60, 90?℃ and 120?℃ with the heating time prolonging. The oxidation stability was still improved after heating 40 min at 30?℃ and 150?℃. The induction periods increased by 4.4, 5.0, 4.4, 31 times and 5.8 times than the initial respectively after heating 60 min under the above five different temperatures. The moisture content, acid value, peroxide value, squalene and β-sitosterol contents were negatively related with the induction period, which meant when the moisture content, acid value and peroxide value were low, the oxidation stability of oil-tea camellia seed oil was better. The active ingredients such as squalene and β-sitosterol could not improve oxidation stability of oil-tea camellia seed oil. The contents of total phenol, 5- butyldihydro-2（3H）-furanone, 3,4-dimethyl-2,5-dihydrofuran, 1-octanol，benzaldehyde, pentanoic acid, octanoic acid, benzeneacetaldehyde and nonanal were positively related with the induction period of oil-tea camellia seed oil. It was suggested that total phenol and Maillard reaction product could be the main factors which improved the oxidation stability of oil-tea camellia seed oil. |
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