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| Effects of roasting conditions on the formation of 3-MCPD ester and quality of sunflower seed oil |
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| DOI： |
| KeyWord:sunflower seed roasting pressed sunflower seed oil 3-MCPD ester glyceride composition vitamin E physicochemical index |
| FundProject:财政部和农业农村部:国家现代农业产业技术体系资助 |
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| Abstract: |
| Sunflower seed oil was prepared by roasting seeds from different areas at different temperatures and time. The chloride ion in sunflower seed, and contents of chloride ion, 3-MCPD ester and vitamin E, glyceride composition, acid value, peroxide value and color(red value) of sunflower seed oil were detected to analyze the effect of roasting conditions on the formation of 3-MCPD ester and quality of sunflower seed oil. The results showed that after roasting, the chloride ion content in sunflower seed from Inner Mongolia, China decreased the most. The content of 3-MCPD ester in sunflower seed oil increased with the increasing of roasting temperature and roasting time. The chloride ion content in the oil from Inner Mongolia, China was the highest. After roasting for different time at the same temperature, there were significant differences in the content of chloride ion in pressed sunflower seed oil. The content of chloride ion in the oil from Gansu, China, Inner Mongolia, China and Bulgaria were 0.28-0.58 mg/kg, 0.32-0.87 mg/kg and 046-1.26 mg/kg respectively. The composition of glycerides in the sunflower seed oil changed significantly with the increasing of roasting time at 200 ℃ and 220 ℃. Diglyceride content in the oil from Gansu, China ranged from 1.83% to 4.12%, and triglyceride content ranged from 95.20% to 97.35%.The contents of diglyceride and triglyceride varied from 1.33% to 3.92% and 95.36% to 9821% in the oil from Inner Mongolia, China. Diglyceride content in the oil from Bulgaria varied from 1.35% to 453%, and triglyceride content varied from 94.75% to 97.96%. The content of vitamin E in sunflower seed oil was significantly affected by the roasting time. The total amount of vitamin E decreased with the increasing of roasting temperature. The total amount of vitamin E in the oil from Gansu, China decreased from 105.6-157.7 mg/kg to 82.1-141.2 mg/kg when the roasting temperature increased from 200 ℃ to 220 ℃.The total amount of vitamin E in the oil from Inner Mongolia,China decreased from 147.4-152.1 mg/kg to 91.1-141.3 mg/kg, and that in the oil from Bulgaria decreased from 53.6-167.7 mg/kg to 51.2-116.0 mg/kg. The acid value and color of sunflower seed oil increased with the increasing of roasting temperature and roasting time, while the peroxide value increased gradually with the increasing of roasting time and decreased with the increasing of roasting temperature. Considering the formation of 3-MCPD ester and quality indexes, the sunflower seed oil with higher quality could be obtained when roasting temperature was lower than 200 ℃ and roasting time was less than 30 min. |
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