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| Loss law of oryzanol in rice bran oil under heating treatment |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230124 |
| KeyWord:oryzanol rice bran oil heating treatment loss rate of oryzanol thermal stability |
| FundProject:国家“十 三 五 ”重点研发基金资助项目(2018Y FD0401100) |
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| Abstract: |
| Aiming to provide scientific guidance for the precise and moderate processing of rice bran oil and its application in the food industry, the loss law of oryzanol and its four main components 〔cycloartenyl ferulate (CAFA),24-methylene cycloartenyl ferulate（24-MCAFA）,campesterol ferulate（CampFA）,β-sitosterol ferulate（SitoFA）〕 in rice bran oil heated by atmospheric pressure heating and nitrogen-filled heating respectively under the conditions of heating temperature 60-260 ℃ and heating time 0-12 h was studied. The results showed that the loss rate of oryzanol and its four main components showed a linear increasing trend with the extension of heating time (R2>0.90) under the two heating methods, and the loss rate was positively correlated with the heating temperature. Under the conditions of atmospheric pressure heating, oryzanol began to lose rapidly when the temperature reached 220 ℃, and the loss rate of oryzanol reached the highest (74.14%) when the temperature reached at 260 ℃ for 12 h. The thermal stability of the four main components of oryzanol was similar during the two heat treatment processes. There was overall no significant difference in the stability among the four components when the temperature was not higher than 140 ℃, whereas their stability was order as CampFA>CAFA>24-MCAFA>SitoFA when the temperature was not lower than 180 ℃. The variation trend of oryzanol loss rate under nitrogen-filled heating was similar to that under atmospheric pressure heating, whereas the loss rate under nitrogen-filled heating was significantly lower than that under atmospheric pressure heating(except for 140 ℃ and 60 ℃), and the difference was the highest (32.34 percentage) at 220 ℃ for 12 h. To sum up, rice bran oil should use moderate processing techniques and reasonable control heating conditions in food industry applications to reduce the loss of oryzanol, thereby enhancing the nutritional quality of rice bran oil. |
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