| 姚凌，陈楚滢，徐宇，黄健花，王小三，常明，王兴国.红外和微波热处理对紫苏籽油品质的影响[J].中国油脂,2022,47(11):.[YAO Ling, CHEN Chuying, XU Yu, HUANG Jianhua, WANG Xiaosan, CHANG Ming, WANG Xingguo.Effect of infrared and microwave heat-treatment on perilla seed oil quality[J].China Oils and Fats,2022,47(11):.] |
| 红外和微波热处理对紫苏籽油品质的影响 |
| Effect of infrared and microwave heat-treatment on perilla seed oil quality |
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| DOI： |
| 中文关键词: 紫苏籽油 热处理 水分含量 理化指标 氧化稳定性 |
| 英文关键词:perilla seed oil heat-treatment moisture content physicochemical index oxidative stability |
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| 摘要点击次数: 812 |
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| 中文摘要: |
| 为了对紫苏籽压榨制油前热处理方式的选取提供参考数据，对紫苏籽进行不同程度的红外或微波热处理，根据热处理后紫苏籽的水分含量分为低、中、高3组，随后进行压榨制油，测定了经不同热处理得到的紫苏籽油的相关理化指标、脂肪酸组成、微量活性成分含量，评估了不同紫苏籽油的DPPH自由基清除率和氧化稳定性。结果表明：两种热处理方式对紫苏籽油脂肪酸组成及含量无显著影响（p＞0.05）；与未经处理的紫苏籽油相比，经微波热处理的紫苏籽油酸值降低，红外热处理的紫苏籽油过氧化值降低，经过微波和红外热处理的紫苏籽的出油率，油脂的黄酮含量、DPPH自由基清除率和氧化稳定性显著增加（p＜0.05）；随着红外和微波热处理程度的加深，紫苏籽油中生育酚含量逐渐降低，多酚含量先降低后升高（红外热处理）和先升高后降低（微波热处理）。综上，选取合适的热处理方式及条件可以获得较高品质的紫苏籽油。 |
| 英文摘要: |
| In order to provide reference data on the selection of heat-treatment ways for perilla seed prior to pressing for oil, perilla seed were subjected to different degrees of infrared or microwave heat-treatment, and were classified into three groups (low, medium and high)according to the moisture content of perilla seed after heat-treatment. The oil was pressed, and the related physicochemical indexes, fatty acid composition, trace active components, DPPH· scavenging rate and oxidation stability of perilla seed oil obtained by different heat-treatment were evaluated. The results showed that the two heat treatments had no significant effect on the fatty acid composition and content of perilla seed oil (p＞0.05). Compared with untreated perilla seed oil, the yield, flavonoid content, DPPH·scavenging rate and oxidation stability of perilla seed oil after microwave and infrared heat-treatment significantly increased (p＜0.05), the acid value of perilla seed oil obtained by microwave treatment and peroxide value of the oil obtained by infrared treatment decreased. The tocopherol content of perilla seed oil gradually decreased with the deepening of infrared and microwave heat-treatment, and the polyphenols content first decreased and then increased of infrared treatment while it was opposite of microwave treatment. By selecting the appropriate heat treatment method and conditions, the perilla seed with higher quality can be obtained. |
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