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| 焙炒和湿热预处理对5种植物油品质特性的影响 |
| Effects of roasting and wet-heating pretreatment on quality characteristics of five vegetable oils |
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| DOI： |
| 中文关键词: 焙炒 湿热 植物油 感官品质 脂肪酸 挥发性组分 微量组分 |
| 英文关键词:roasting wet-heating vegetable oil sensory quality, fatty acid volatile component microcomponent |
| 基金项目:青海省企业研究转化与产业化专项（2021-NK-C19） |
| Author Name | Affiliation | | LI Yingxia1, WANG Jinying1, DONG Guoxin1, LEI Feng1,
SU Xuemin2, BAI Qin2, CHEN Xia1 | 1.College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China
2.Qinghai Tongda Oil Processing Co. , Ltd. , Haidong 810500, Qinghai, China |
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| 中文摘要: |
| 为有效提高油脂品质，以亚麻籽、油菜籽、花生、芝麻和葵花籽为原料，对其进行焙炒和湿热预处理并压榨制油，研究焙炒和湿热预处理对5种植物油感官品质、理化指标、主体组分、挥发性组分和微量营养组分的影响。结果表明：焙炒和湿热预处理对植物油的感官品质和理化指标均有影响，总体上可提高植物油的感官品质，但会使酸值和过氧化值有所增加；焙炒和湿热预处理对脂肪酸和甘三酯组成无显著影响（p＞0.05）；5种植物油中共检测出了82种挥发性风味成分，焙炒和湿热预处理后，菜籽油中硫苷降解产物明显增加，葵花籽油中杂环类化合物显著增加；焙炒和湿热预处理能有效提高植物油总酚含量，特别是湿热预处理芝麻油，其总酚含量是未处理的1.9倍；焙炒和湿热预处理葵花籽油的VE含量较未处理的分别增加了12.7%和19.2%，但对其他植物油的VE含量影响不显著（p＞0.05）。综上，焙炒和湿热预处理在不影响油脂理化品质的基础上，提高了其营养品质和感官品质，是理想的油料预处理技术。 |
| 英文摘要: |
| To effectively improve the quality of oils, flaxseed, rapeseed, peanut, sesame and sunflower seed were used as raw materials, they were pretreated by roasting and wet-heating and pressed to produce oil, and the effects of roasting and wet-heating pretreatment on sensory quality, physicochemical indexes, main components, volatile components and micronutrient components of five vegetable oils were studied. The results showed that roasting and wet-heating pretreatment had effects on the sensory quality and physicochemical indexes of the five vegetable oils. Overall, sensory quality was improved, but the acid value and peroxide value increased by roasting and wet-heating pretreatment.Roasting and wet-heating pretreatment had no significant effects on the composition of fatty acids and triglycerides (p＞0.05). A total of 82 volatile compounds were detected in five vegetable oils. The content of thioside degradation products significantly increased in rapeseed oil, and heterocyclic compounds significantly increased in sunflower seed oil after roasting and wet-heating pretreatment. Roasting and wet-heating pretreatment could effectively increase the total phenol content in vegetable oils, especially wet-heating pretreatment sesame oil, which was 1.9 times of that in untreated oil. The VE content in roasting and wet-heating pretreatment sunflower seed oil increased by 127% and 19.2%, respectively compared with untreated oil, but they had no significant effect on the VE content of other vegetable oils (p＞0.05). In summary, roasting and wet-heating pretreatment is an ideal pretreatment technology for oilseed to improve the nutritional quality and sensory quality of vegetable oil without affecting the physicochemical quality of the oils. |
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