| 刘书成1，姜碧若2，梁建华2，曾裕2，宋婕1，毕艳兰1,3.三级菜籽油280 ℃加热试验的影响因素研究[J].中国油脂,2025,50(9):.[LIU Shucheng1, JIANG Biruo2, LIANG Jianhua2, ZENG Yu2,
SONG Jie1, BI Yanlan1,3.Influencing factors of third-grade rapeseed oil in 280 ℃ heating test[J].China Oils and Fats,2025,50(9):.] |
| 三级菜籽油280 ℃加热试验的影响因素研究 |
| Influencing factors of third-grade rapeseed oil in 280 ℃ heating test |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240449 |
| 中文关键词: 280 ℃加热试验 三级菜籽油 油脂加工 胶溶性组分 磷脂组成 |
| 英文关键词:280 ℃ heating test third-grade rapeseed oil oil processing gelatinous soluble fraction phospholipid composition |
| 基金项目:企业合作项目（193H2023LY193） |
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| Author Name | Affiliation | | LIU Shucheng1, JIANG Biruo2, LIANG Jianhua2, ZENG Yu2,
SONG Jie1, BI Yanlan1,3 | 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.China Storage Grain Oil Industry Dongguan Co. , Ltd. , Dongguan 523147, Guangdong,
China
3.Food Laboratory of Zhongyuan, Luohe 462300, Henan, China |
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| 中文摘要: |
| 旨在为菜籽油的工业生产提供理论支撑，研究了三级菜籽油280 ℃加热试验可能的影响因素。对18个280 ℃加热试验合格和15个280 ℃加热试验不合格三级菜籽油的质量指标（酸值、过氧化值、水分及挥发物含量）、甘油酯组成、脂肪酸组成、色泽和叶绿素含量、主要胶溶性组分（磷脂、蛋白质）进行对比，并通过主成分分析（PCA）和皮尔逊相关性（PCCs）分析对各指标进行可视化分析。结果表明：两组三级菜籽油的酸值、过氧化值、水分及挥发物含量、总色泽与叶绿素含量、脂肪酸组成、甘油酯组成之间无显著差异，280 ℃加热试验不合格组的可水化磷脂〔HPL,包括磷脂酰胆碱（PC）、磷脂酰肌醇（PI）、磷脂酰乙醇胺（PE）〕、蛋白质、总磷含量均显著高于280 ℃加热试验合格组；PCA结果表明，HPL、总磷、蛋白质、PC、PE、PI含量可能是影响三级菜籽油280 ℃加热试验结果最主要的因素；PCCs分析结果表明，HPL、蛋白质含量和总磷含量与280 ℃加热试验结果呈高度正相关，其中HPL含量与280 ℃加热试验结果的相关性最高，相关系数为0.9。综上，在三级菜籽油生产加工中应尽量除去胶溶性组分，以降低280 ℃加热试验不合格的油脂比例。 |
| 英文摘要: |
| Aiming at providing theoretical support for the industrial production of rapeseed oil, the possible influencing factors of third-grade rapeseed oil in 280 ℃ heating test were studied. The quality indexes (acid value, peroxide value, moisture and volatile content), glyceride composition, fatty acid composition, total color and chlorophyll content, and the main gelatinous soluble fractions (phospholipids, protein) of the 18 qualified third-grade rapeseed oils and 15 unqualified third-grade rapeseed oils in 280 ℃ heating test were compared and analyzed visually by principal component analysis (PCA) and Pearson correlation (PCCs) analysis. The results showed that there were no significant differences in acid value, peroxide value, moisture and volatile content, total color and chlorophyll content, fatty acid composition and glyceride composition between the two groups of third-grade rapeseed oils, and the the contents of hydratable phospholipids (HPL, including phosphatidylcholine (PC), phosphatidylinositol (PI), and phosphatidylethanolamine (PE)), proteins, and total phosphorus of unqualified third-grade rapeseed oils were significantly higher than those of qualified third-grade rapeseed oils in 280 ℃ heating test. The results of PCA showed that the contents of HPL, total phosphorus, protein, PC, PE and PI might be the most important factors affecting the results of 280 ℃ heating test of third-grade rapeseed oil. The results of PCCs analysis showed that the contents of HPL, protein and total phosphorus were highly positively correlated with the results of 280 ℃ heating test, among which the contents of HPL had the highest correlation with the results of 280 ℃ heating test, and the correlation coefficient was 09. In conclusion, the gelatinous soluble fractions should be removed as much as possible in the production and processing of third-grade rapeseed oils to reduce the proportion of unqualified oils in 280 ℃ heating test. |
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