微波预处理亚麻籽对其压榨饼生氰糖苷含量及压榨油品质的影响
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摘要
优化了微波预处理亚麻籽降低其压榨饼生氰糖苷含量的条件,并比较了甘肃亚麻籽在最佳微波条件下微波前后压榨油的品质变化,同时对比了另外五个不同品种亚麻籽在最佳微波条件下其压榨饼生氰糖苷含量在微波前后的变化。结果表明:最佳微波条件为功率700 W,时间6 min,亚麻籽水分17%。在此微波条件下,甘肃亚麻籽压榨饼生氰糖苷含量降低至(4.18±0.23)mg/kg,其压榨油的酸价显著升高,过氧化值显著降低,黄色值、红色值均微弱增加。脂肪酸组成、甾醇含量没有显著性变化,总酚含量是直接压榨亚麻籽油的1.42倍;另外五个不同品种亚麻籽仅哈尔滨亚麻籽压榨饼中生氰糖苷的含量为(15.40±0.47)mg/kg,其余四个品种的压榨饼生氰糖苷含量均在5 mg/kg以下。
The parameters of microwave pretreatment applied in lowering cyanogenic glucosides of pressed flaxseed cakes were optimized,and the quality of pressed Gansu flaxseed oil before and after being treated under the best condition of microwave treatment was compared.Moreover,the effects of lowering cyanogenic glucosides in other five different varieties of pressed flaxseed cakes under the optimal condition of microwave treatment were compared.Results showed the optimal condition of microwave pretreatment was established : power 700 W,time6 min,flaxseed moisture 17%.Under the optimal condition,the content of cyanogenic glucosides in pressed Gansu flaxseed cakes was reduced to( 4.18 ± 0.23) mg / kg.The acid value of pressed Gansu flaxseed oil was significantly increased,while peroxide value was decreased.Meanwhile,the yellow value and red value were also increased.But fatty acid composition,the content of sterols had no significant changes,total phenols content was 1.42 times as the phenols of directly pressed flaxseed oil.In addition,the cyanogenic glycosides content in pressed Haerbin flaxseed cakes was( 15.40 ± 0.47) mg / kg,but cyanogenic glycosides content in other four different varieties of flaxseed cakes all remained lower than 5 mg / kg.
The parameters of microwave pretreatment applied in lowering cyanogenic glucosides of pressed flaxseed cakes were optimized,and the quality of pressed Gansu flaxseed oil before and after being treated under the best condition of microwave treatment was compared.Moreover,the effects of lowering cyanogenic glucosides in other five different varieties of pressed flaxseed cakes under the optimal condition of microwave treatment were compared.Results showed the optimal condition of microwave pretreatment was established : power 700 W,time6 min,flaxseed moisture 17%.Under the optimal condition,the content of cyanogenic glucosides in pressed Gansu flaxseed cakes was reduced to( 4.18 ± 0.23) mg / kg.The acid value of pressed Gansu flaxseed oil was significantly increased,while peroxide value was decreased.Meanwhile,the yellow value and red value were also increased.But fatty acid composition,the content of sterols had no significant changes,total phenols content was 1.42 times as the phenols of directly pressed flaxseed oil.In addition,the cyanogenic glycosides content in pressed Haerbin flaxseed cakes was( 15.40 ± 0.47) mg / kg,but cyanogenic glycosides content in other four different varieties of flaxseed cakes all remained lower than 5 mg / kg.
引文
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[16]赵清华,杨宏志,孙伟洁,等.亚麻籽微波脱毒与挤压膨化脱毒工艺研究[J].中国粮油学报,2008(5):103-106.
[17]Azadmard-Damirchi S,Habibi-Nodeh F,Hesari J,et al.Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed[J].Food Chemistry,2010,121(4):1211-1215.
[18]Kaur C,Kapoor H C.Anti-oxidant activity and total phenolic content of some Asian vegetables[J].International Journal of Food Science&Technology,2002,37(2):153-161.
[19]Koski A,Psomiadou E,Tsimidou M,et al.Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil[J].European Food Research and Technology,2002,214(4):294-298.
[20]杨宏志,孙伟洁,钟运翠.四种不同处理方法对于亚麻籽脱毒效果的研究[J].食品科学,2008(9):245-248.
[21]于洋,王承明.微波化学法脱除油菜籽饼粕中硫苷的研究[J].中国粮油学报,2011(3):47-51.
[22]Yang M,Huang F,Liu C,et al.Influence of microwave treatment of rapeseed on minor components content and oxidative stability of oil[J].Food and Bioprocess Technology,2013,6(11):3206-3216.
[23]GB/T 2715-1981,粮食卫生标准[S].
[2]许晖,孙兰萍.亚麻籽脱毒的研究进展[J].中国食物与营养,2007,10:26-28.
[3]田伟,杨宏志.用烘烤法对亚麻籽脱毒的工艺研究[J].农产品加工,2008(5):73-75.
[4]Moknatjou R,Abbasian S,Moghaddam G,et al.Roasting effect on total cyanide,α-tocopherol and oil characteristics of the brown and yellow types of the flaxseed(Linum usitatissimum L.)[J].International Journal of Biosciences(IJB),2015,6(5):273-282.
[5]Park E R,Hong J H,Lee D H,et al.Analysis and decrease of cyanogenic glucosides in flaxseed[J].Journal of The Korean Society of Food Science and Nutrition,2005,34(6):875-879.
[6]Wanasundara P,Amarowicz R,Kara M T,et al.Removal of cyanogenic glycosides of flaxseed meal[J].Food chemistry,1993,48(3):263-266.
[7]李高阳,丁霄霖.亚麻籽双液相多级逆流萃取工艺模拟实验[J].农业工程学报,2010(3):380-384.
[8]Wu C F,Xu X M,Huang S H,et al.An efficient fermentation method for the degradation of cyanogenic glycosides in flaxseed[J].Food Additives&Contaminants:Part A,2012,29(7):1085-1091.
[9]Yamashita T,Sano T,Hashimoto T,et al.Development of a method to remove cyanogen glycosides from flaxseed meal[J].International Journal of Food Science&Technology,2007,42(1):70-75.
[10]Madhusudhan K T,Ramesh H P,Ogawa T,et al.Detoxification of commercial linseed meal for use in broiler rations[J].Poultry Science,1986,65(1):164-171.
[11]张郁松.水煮法对亚麻籽脱毒的工艺研究[J].食品科技,2008,33(1):109-111.
[12]Imran M,Anjum F M,Butt M S,et al.Reduction of cyanogenic compounds in flaxseed(Linum usitatissimum L.)meal using thermal treatment[J].International Journal of Food Properties,2013,16(8):1809-1818.
[13]Wu M,Li D,Wang L J,et al.Extrusion detoxification technique on flaxseed by uniform design optimization[J].Separation and Purification Technology,2008,61(1):51-59.
[14]Feng D,Shen Y,Chavez E R.Effectiveness of different processing methods in reducing hydrogen cyanide content of flaxseed[J].Journal of the Science of Food and Agriculture,2003,83(8):836-841.
[15]Ivanov D,Kokic'B,Brlek T,et al.Effect of microwave heating on content of cyanogenic glycosides in linseed[J].Ratar.Povrt,2012,49:63-68.
[16]赵清华,杨宏志,孙伟洁,等.亚麻籽微波脱毒与挤压膨化脱毒工艺研究[J].中国粮油学报,2008(5):103-106.
[17]Azadmard-Damirchi S,Habibi-Nodeh F,Hesari J,et al.Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed[J].Food Chemistry,2010,121(4):1211-1215.
[18]Kaur C,Kapoor H C.Anti-oxidant activity and total phenolic content of some Asian vegetables[J].International Journal of Food Science&Technology,2002,37(2):153-161.
[19]Koski A,Psomiadou E,Tsimidou M,et al.Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil[J].European Food Research and Technology,2002,214(4):294-298.
[20]杨宏志,孙伟洁,钟运翠.四种不同处理方法对于亚麻籽脱毒效果的研究[J].食品科学,2008(9):245-248.
[21]于洋,王承明.微波化学法脱除油菜籽饼粕中硫苷的研究[J].中国粮油学报,2011(3):47-51.
[22]Yang M,Huang F,Liu C,et al.Influence of microwave treatment of rapeseed on minor components content and oxidative stability of oil[J].Food and Bioprocess Technology,2013,6(11):3206-3216.
[23]GB/T 2715-1981,粮食卫生标准[S].