不同热处理和贮存条件对调和油品质的影响
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摘要
利用油脂酸价(Acid value,AV)、过氧化值(Peroxide value,POV)、脂肪酸组成及流变特性,研究不同处理条件对油脂品质的影响。不同处理条件下,AV与POV均随时间延长而升高。200℃以上高温烹调和光照贮存的油脂AV和POV分别高于微波处理和高温贮存组,并随烹饪温度和光照的增加而迅速增加,最高分别达到1.17 mg/g与22.75 mmol/kg;处理时间和温度、热处理方式与光照对脂肪酸含量都有影响,变化趋势不尽相同。高温长时间处理使油酸和亚油酸含量降低,300℃处理20 min,含量从38.94%和31.46%降为37.76%和30.53%,而亚麻酸的含量由0.26%增加至0.28%,EPA和DHA多不饱和脂肪酸的含量也有增加。高温和光照条件下长时间储存,以上不饱和脂肪酸含量均降低;不同处理后的油脂流变学特性不随剪切力的改变而改变,200℃以上高温烹调和微波组的油脂粘度随处理时间的增加,呈先降低后增加趋势,贮存组的油脂粘度随处理时间的延长而一直呈现增加趋势。
The effects of different treatment conditions on oil quality were studied by using acid value(AV), peroxide value(POV), fatty acid composition and rheological properties. Under different treatment conditions, both AV and POV showed an increasing trend with time. The AV and POV of the high temperature cooking group and the light storage group above 200 ℃ were higher than those of the microwave treatment group and the high temperature storage group, respectively. With the increase of cooking temperature and illumination, the AV and POV increased rapidly, and their highest values were reached under the processing conditions, 1.17 mg/g and 22.75 mmol/kg, respectively;treatment time and treatment temperature, heat treatment method and light had an effect on fatty acid content, and the change trend was not nearly the same. Long-term treatment at high temperature reduced the content of oleic acid and linoleic acid. After treatment at 300 ℃ for 20 min, the content of oleic acid and linoleic acid decreased from 38.94% and 31.46% to 37.76% and 30.53%, respectively, while the content of linolenic acid increased from 0.26% to 0.28%, and the content of EPA and DHA polyunsaturated fatty acids also increased. For the long-term storage under high temperature and light conditions, the above unsaturated fatty acid content was reduced; the rheological properties of the oil after different conditions were not changed with the change of shear force for the high temperature cooking group and the microwave group above 200 ℃. The viscosity of fat increased with the increase of treatment time, and then decreased. The viscosity of the oil in the storage group increased with the treatment time.
The effects of different treatment conditions on oil quality were studied by using acid value(AV), peroxide value(POV), fatty acid composition and rheological properties. Under different treatment conditions, both AV and POV showed an increasing trend with time. The AV and POV of the high temperature cooking group and the light storage group above 200 ℃ were higher than those of the microwave treatment group and the high temperature storage group, respectively. With the increase of cooking temperature and illumination, the AV and POV increased rapidly, and their highest values were reached under the processing conditions, 1.17 mg/g and 22.75 mmol/kg, respectively;treatment time and treatment temperature, heat treatment method and light had an effect on fatty acid content, and the change trend was not nearly the same. Long-term treatment at high temperature reduced the content of oleic acid and linoleic acid. After treatment at 300 ℃ for 20 min, the content of oleic acid and linoleic acid decreased from 38.94% and 31.46% to 37.76% and 30.53%, respectively, while the content of linolenic acid increased from 0.26% to 0.28%, and the content of EPA and DHA polyunsaturated fatty acids also increased. For the long-term storage under high temperature and light conditions, the above unsaturated fatty acid content was reduced; the rheological properties of the oil after different conditions were not changed with the change of shear force for the high temperature cooking group and the microwave group above 200 ℃. The viscosity of fat increased with the increase of treatment time, and then decreased. The viscosity of the oil in the storage group increased with the treatment time.
引文
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[12]李一凡,王凤玲,王玉玮,等.加热对亚麻籽油中脂肪酸种类和含量的影响[J].食品研究与开发,2017,38(1):10-13LI Yi-fan,WANG Feng-ling,WANG Yu-wei,et al.Effects of heating on the types and contents of fatty acids in flax seed oil[J].Food Research and Development,2017,38(1):10-13
[13]魏小豹,韦莹莹,薛璟祺,等.高温加热对牡丹籽油脂肪酸和理化性质的影响[J].食品科学,2018,39(3):15-20WEI Xiao-bao,WEI Ying-ying,XUE Jing-qi,et al.Effects of high temperature heating on fatty acids and physicochemical properties of peony seed oil[J].Food Science,2018,39(3):15-20
[14]丁俭,齐宝坤,王立敏,等.5种不同植物油脂氧化程度与脂肪酸比例变化的相关性研究[J].中国粮油学报,2017,32(8):84-91DING Jian,QI Bao-kun,WANG Li-min,et al.Study on the correlation between oxidation degree and fatty acid ratio of five different vegetable oils[J].Journal of the Chinese Cereals and Oils Association,2017,32(8):84-91
[15]GB 2716-2005,食用植物油卫生标准[S]GB 2716-2005,Sanitary Standards for Edible Vegetable Oils[S]
[2]杨波涛,谢黔岭.一种脂肪酸比例合理的植物调和油:CN2003[P].2003-10-15YANG Bo-tao,XIE Qian-ling.A plant blending oil with reasonable fatty acid ratio:CN 2003[P].2003-10-15
[3]潘红红.食用植物油脂品质监测及预警指标的研究[D].成都理工大学,2012PAN Hong-hong.Detection of edible vegetable oil quality and study of warning indicators[D].Chengdu University of Technology,2012
[4]孙长灏.营养与食品卫生学[M].北京,人民卫生出版社.2015:55-62SUN Chang-hao.Nutrition and Food Hygiene[M].Beijing,People's Medical Publishing House,2015:55-62
[5]GB 5009.229-2016,食品安全国家标准,食品中酸价的测定[S]GB 5009.229-2016,National Food Safety Standard Determination of Acid Value in Foods[S]
[6]GB 5009.227-2016食品安全国家标准,食品中过氧化值的测定[S]GB 5009.227-2016,National Food Safety Standard Determination of Peroxide Value in Foods[S]
[7]GB 5009.168-2016食品安全国家标准,食品中脂肪酸的测定[S]GB 5009.168-2016,National Food Safety Standard Determination of Fatty Acids in Foods[S]
[8]张磊,余筱洁,周存山,等.扫频超声波提取对花生油脂氧化和流变特性的影响[J].现代食品科技,2017,33(8):228-234ZHANG Lei,YU Xiao-jie,ZHOU Cun-shan,et al.Effects of sweeping ultrasonic extraction on oxidation and rheological properties of peanut oil[J].Modern Food Science and Technology,2017,33(8):228-234
[9]付定平,郭超.不同储藏温度下花生仁过氧化值和酸值变化[J].粮食科技与经济,2016,41(5):57-59FU Ding-ping,GUO Chao.Changes in peroxidation and acid value of peanut kernels at different storage temperatures[J].Food Science and Technology,2016,41(5):57-59
[10]杨滢,陈奕,张志芳,等.油炸过程中3种植物油脂肪酸组分含量及品质的变化[J].食品科学,2012,33(23):36-41YANG Ying,CHEN Yi,ZHANG Zhi-fang,et al.Changes in the content and quality of fatty acids in three plant oils during frying[J].Food Science,2012,33(23):36-41
[11]张雅娜,王妍,王欢,等.加热对大豆油品质特性的影响[J]食品工业科技,2013,34(23),77-83ZHANG Ya-na,WANG Yan,WANG Huan,et al.Effects of heating on the quality characteristics of soybean oil[J].Science and Technology of Food Industry,2013,34(23):77-83
[12]李一凡,王凤玲,王玉玮,等.加热对亚麻籽油中脂肪酸种类和含量的影响[J].食品研究与开发,2017,38(1):10-13LI Yi-fan,WANG Feng-ling,WANG Yu-wei,et al.Effects of heating on the types and contents of fatty acids in flax seed oil[J].Food Research and Development,2017,38(1):10-13
[13]魏小豹,韦莹莹,薛璟祺,等.高温加热对牡丹籽油脂肪酸和理化性质的影响[J].食品科学,2018,39(3):15-20WEI Xiao-bao,WEI Ying-ying,XUE Jing-qi,et al.Effects of high temperature heating on fatty acids and physicochemical properties of peony seed oil[J].Food Science,2018,39(3):15-20
[14]丁俭,齐宝坤,王立敏,等.5种不同植物油脂氧化程度与脂肪酸比例变化的相关性研究[J].中国粮油学报,2017,32(8):84-91DING Jian,QI Bao-kun,WANG Li-min,et al.Study on the correlation between oxidation degree and fatty acid ratio of five different vegetable oils[J].Journal of the Chinese Cereals and Oils Association,2017,32(8):84-91
[15]GB 2716-2005,食用植物油卫生标准[S]GB 2716-2005,Sanitary Standards for Edible Vegetable Oils[S]