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| Effect of vacuum freeze-drying and ultrasonic pretreatments on quality characteristics of vegetable oils |
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| DOI： |
| KeyWord:vegetable oil vacuum freeze-drying ultrasound pretreatment quality |
| FundProject:青海省企业研究转化与产业化专项（2021-NK-C19） |
| Author Name | Affiliation | | WANG Shuzhen1, WANG Jinying1, LEI Feng1, GAN Shengrui1,
SU Xuemin2, BAI Qin2, CHEN Xia1, WANG Shulin1 | 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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| Abstract: |
| In order to investigate the effect of low-temprerature pretreatment technology on the quality of vegetable oils, rapeseed, flaxseed, peanut, sunflower seed and sesame were used as raw materials, they were pretreated with ultrasonic and vacuum freeze-drying, the oil was extracted by screw press, and the changes of sensory indexes (colour, odour, viscosity, transparency, taste), physicochemical indexes (acid value, peroxide value, colour, moisture and volatile compounds), nutritional components (fatty acids, triglycerides, total phenols, vitamin E) and volatile components of vegetable oils were analyzed. The results showed that the transparency, taste and odour of the vegetable oils were better after ultrasonic pretreatment, while the viscosity, odour and taste of the vacuum freeze-drying pretreated vegetable oils did not change significantly compared with those of untreated group. The acid value and peroxide value of the five vegetable oils after the two pretreatments complied with the national standards for food safety, and there were no significant changes in the fatty acid and triglyceride composition and content (p>005), but there were significant changes in the volatile compounds. After vacuum freeze-drying and ultrasonic pretreatment, the total phenol content of vegetable oils, except ultrasonic pretreated sunflower seed oil, was 1.04-1.90 times and 1.10-1.55 times that of the untreated group, respectively; and the vitamin E content of vegetable oils, except rapeseed oil, was increased by 0.50%-26.56% and 1.40%-4999%, respectively, compared with that of the untreated group. In general, ultrasonic and vacuum freeze-drying pretreatment don′t cause the decrease of sensory quality, fatty acid and triglyceride content of vegetable oils, and increase the content of micronutrient components to obtain vegetable oil with better comprehensive quality. |
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