| 郑瑞，崔楠楠，周大勇，刘惠麟.预热处理方式对亚麻籽油体乳液稳定性的影响[J].中国油脂,2025,50(6):.[ZHENG Rui, CUI Nannan, ZHOU Dayong, LIU Huilin.Effect of preheating treatments on the stability of flaxseed oil body emulsion[J].China Oils and Fats,2025,50(6):.] |
| 预热处理方式对亚麻籽油体乳液稳定性的影响 |
| Effect of preheating treatments on the stability of flaxseed oil body emulsion |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240308 |
| 中文关键词: 预热处理 油体乳液 理化稳定性 氧化稳定性 |
| 英文关键词:preheating treatment oil body emulsion physicochemical stability oxidation stability |
| 基金项目:大连市科技创新基金计划（2022JJ11CG008） |
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| Author Name | Affiliation | | ZHENG Rui, CUI Nannan, ZHOU Dayong, LIU Huilin | (SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood,
Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for
Marine Food Science and Technology, School of Food Science and Technology, Dalian
Polytechnic University, Dalian 116034, Liaoning, China) |
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| 中文摘要: |
| 旨在为亚麻籽油体乳液在食品领域的开发应用提供参考，以不同预热处理（蒸制、热烘、微波）的亚麻籽为原料，采用水提法得到油体和浆液两相，将油体与浆液按质量比4∶ 6混合，经剪切分散后获得亚麻籽油体乳液，观测了油体乳液的外观、微观结构、粒径、水分分布、贮藏稳定性、环境稳定性（pH、盐离子浓度、温度稳定性）及氧化稳定性，以探究预热处理方式对亚麻籽油体乳液稳定性的影响。结果表明：未预热处理组油体乳液和微波预热处理组油体乳液的外观均呈乳白色，而蒸制和热烘预热处理组油体乳液的外观均呈乳黄色；与未预热处理组相比，预热处理组油体乳液的平均粒径增大，水分子流动性增强，贮藏稳定性降低，其中微波预处理组油体乳液的变化相对较小；亚麻籽油体乳液的温度稳定性较好，但在pH为4的酸性环境和NaCl浓度大于100 mmol/L的条件下油体乳液的稳定性被破坏，预热处理降低了亚麻籽油体乳液的环境稳定性，其中微波预热处理影响最小；与其他2种预热处理和未预热处理相比，微波预热处理降低了亚麻籽油体乳液的氧化程度，提高了油体乳液的氧化稳定性。综上，微波是适合亚麻籽的预热处理方式，对油体乳液稳定性的影响最小。 |
| 英文摘要: |
| In order to provide reference for the development and application of flaxseed oil body emulsion in food field, two phases of oil body and slurry were obtained by water extraction from flaxseed with different preheating treatment (steaming, roasting, microwave). The oil body and slurry were mixed in a mass ratio of 4∶ 6, and then subjected to shear to obtain the flaxseed oil body emulsion. The appearance, microstructure, particle size, water distribution, storage stability, environmental stability (pH, salt ion concentration, temperature stability) and oxidation stability of the oil body emulsion were measured to explore the influences of preheating treatments on the stability of the flaxseed oil body emulsion were analyzed. The results showed that the appearance of non-preheated flaxseed oil body emulsion and microwave preheated flaxseed oil body emulsion were milky white, while the appearance of steaming preheated flaxseed oil body emulsion and roasting preheated flaxseed oil body emulsion were milky yellow. Compared with the non-preheated treatment group, the average particle size of the oil body emulsion in the preheated treatment groups increased, water molecular fluidity enhanced, and storage stability decreased, with the microwave preheating treatment group showing relatively minor changes. The temperature stability of flaxseed oil body emulsion was good, but the stability was destroyed under acidic environment with pH 4 and at NaCl concentration greater than 100 mmol/L. Preheating treatment reduced the environmental stability of flaxseed oil body emulsion, and microwave preheating treatment had the least effect. Compared with other preheating treatment and non-preheating treatment, microwave preheating treatment reduced the oxidation degree of flaxseed oil body emulsion and improved its oxidation stability. In conclusion, microwave is a suitable preheating treatment for flaxseed, which has the least influence on the stability of oil body emulsion. |
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