炒籽温度对压榨亚麻籽油品质的影响
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摘要
采用不同温度对亚麻籽进行炒籽并压榨制油,对压榨亚麻籽油的感官品质、理化指标及营养成分进行分析,研究炒籽温度对压榨亚麻籽油品质的影响。结果表明:随着炒籽温度的升高,压榨亚麻籽油的气味从坚果芳香过渡到严重焦糊味,色泽加深,在195℃炒籽45 min时形成热榨亚麻籽油特有的浓香型风味;营养成分如VE、总酚以及甾醇含量随炒籽温度升高而逐渐减少,在255℃炒籽45 min时,3种营养成分的损失率分别为75. 7%、76. 5%和88. 9%;酸价、过氧化值、茴香胺值、K232值、K270值随炒籽温度升高而增加,且炒籽温度对压榨亚麻籽油中主要脂肪酸含量有显著影响;适当炒籽对压榨亚麻籽油的氧化稳定性是有利的;高温炒籽压榨亚麻籽油中的营养成分含量与其理化指标密切相关,进而共同影响压榨亚麻籽油的品质。
The flaxseed oils were prepared by the pressing of flaxseeds fried at different temperatures.The sensory quality,physicochemical index,nutritional component content and fatty acid composition of pressed flaxseed oil were analyzed to study the effects of frying temperature on quality of pressed flaxseed oil.The results showed that with the increase of frying temperature,the smell of pressed flaxseed oil changed from nut aroma to strong burnt taste,and the color became darker.When frying at 195 ℃ for 45 min,the unique fragrant flavor of hot pressed flaxseed oil formed.The contents of VE,total phenols and sterols gradually decreased.When frying at 255 ℃ for 45 min,the loss rates of VE,total phenols and sterols were 75.7%,76.5% and 88.9% respectively.The frying temperature of flaxseed had a significant effect on the contents of major fatty acids in flaxseed oil.Moderate frying was beneficial to the oxidative stability of flaxseed oil.In addition,the nutritional component content in pressed flaxseed oil was closely related to its physicochemical index,which in turn affected the quality of pressed flaxseed oil.
The flaxseed oils were prepared by the pressing of flaxseeds fried at different temperatures.The sensory quality,physicochemical index,nutritional component content and fatty acid composition of pressed flaxseed oil were analyzed to study the effects of frying temperature on quality of pressed flaxseed oil.The results showed that with the increase of frying temperature,the smell of pressed flaxseed oil changed from nut aroma to strong burnt taste,and the color became darker.When frying at 195 ℃ for 45 min,the unique fragrant flavor of hot pressed flaxseed oil formed.The contents of VE,total phenols and sterols gradually decreased.When frying at 255 ℃ for 45 min,the loss rates of VE,total phenols and sterols were 75.7%,76.5% and 88.9% respectively.The frying temperature of flaxseed had a significant effect on the contents of major fatty acids in flaxseed oil.Moderate frying was beneficial to the oxidative stability of flaxseed oil.In addition,the nutritional component content in pressed flaxseed oil was closely related to its physicochemical index,which in turn affected the quality of pressed flaxseed oil.
引文
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[15]朱振宝,刘梦颖,易建华. 2种方法测定核桃油脂氧化稳定性相关性[J].中国粮油学报,2016,31(4):85-88.
[2]田光晶,马丛丛,陈萌,等.亚麻籽油抗动脉粥样硬化作用的研究进展[J].中国油脂,2017,42(10):87-92.
[3]李建林,柏云爱,魏冰,等.浓香亚麻籽油制取工艺设计及生产实践[J].中国油脂,2017,42(2):151-154.
[4]杨金娥,黄庆德,郑畅,等.烤籽温度对压榨亚麻籽油品质的影响[J].中国油脂,2011,36(6):28-31.
[5]KOSKI A,PSOMIADOU E,TSIMIDOU M,et al. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil[J]. Eur Food Res Technol,2002,214(4):294-298.
[6]卢银洁,狄建兵,郝利平,等.热榨和冷榨胡麻油挥发性物质与关键风味物质组成的分析[J].中国油脂,2017,42(3):44-47.
[7]魏长庆,刘文玉,陈卓,等.亚麻籽油中Maillard源挥发性香气形成机理的初步研究[J].中国油脂,2018,43(2):31-36.
[8]CAO F H,CHEN Y,ZHAI F Y,et al. Biodiesel production from high acid value waste frying oil catalyzed by superacid heteropolyacid[J]. Biotechnol Bioeng,2008,101(1):93-100.
[9]SONG J H,KIM M J,KIM Y J,et al. Monitoring changes in acid value,total polar material,and antioxidant capacity of oils used for frying chicken[J]. Food Chem,2017,220:306-312.
[10]RONCERO J M,LVAREZ-ORTM, PARDOGIMNEZ A,et al. Almond virgin oil:parameters of reglamented physicochemical quality and stability[J]. Rivista Italiana Delle Sostanze Grasse,2016,93:237-241.
[11]周洋,杨文婧,操丽丽,等.生育酚抑制油脂氧化机制研究进展[J].中国油脂,2018,43(8):32-38.
[12]王明福,滕静.多酚类化合物在食品热加工中的化学与生物活性变化及其对食品品质的影响[J].中国食品学报,2017,17(6):1-12.
[13]WIDMER R J,FREUND M A,FLAMMER A J,et al.Beneficial effects of polyphenol-rich olive oil in patients with early atherosclerosis[J]. Eur J Nutr,2013,52(3):1223-1231.
[14]宋曙辉,赵霖,赵学志,等.β-谷甾醇和γ-谷维素的甾醇凝胶化油脂对大鼠营养生理功能的影响[J].中国粮油学报,2016,31(11):62-68.
[15]朱振宝,刘梦颖,易建华. 2种方法测定核桃油脂氧化稳定性相关性[J].中国粮油学报,2016,31(4):85-88.
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