不同提取工艺对菜籽油脂肪酸组成和加工性质的影响
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摘要
主要介绍了2种不同工艺(物理浸提法:样品1;化学浸提法:样品2)提取的菜籽油样品,通过检测其脂肪酸组成,探讨不同提取工艺对油脂营养价值的影响;通过油脂总极性化合物(TPC)含量测定、油脂氧化诱导时间(OIT)测定以及热重(TGA)分析法等温试验,观察了不同提取工艺对菜籽油氧化稳定性的影响。主要从脂肪酸组成变化和加工性质的角度研究2种菜籽油的稳定性变化,以期从本质上解释不同提取工艺对菜籽油稳定性的影响,并为油脂产品稳态化的研究及储存期的保藏提供一定的理论依据。
Two different extraction processes of canola oil(expeller-extraction oil:sample 1; solvent-extraction oil:sample 2) were introduced. The effects of different extraction processes on the nutritional value of oil were explored by fatty acid compounts detection. The effects of different extraction processes on the oxidative stability of canola oil were observed by the total polar compounds(TPC) experiment, oxidation induction time(OIT) measurements and thermogravimetric(TGA) analysis isothermal experiments of oil. The changes of the stability with two kinds of canola oils from the fatty acid compounts and processing properties were studied, in order to explain the effects of different extraction technology on the stability of canola oil, and provide a theoretical basis for the research of the steady state and preservation of the shelf life of oil products.
Two different extraction processes of canola oil(expeller-extraction oil:sample 1; solvent-extraction oil:sample 2) were introduced. The effects of different extraction processes on the nutritional value of oil were explored by fatty acid compounts detection. The effects of different extraction processes on the oxidative stability of canola oil were observed by the total polar compounds(TPC) experiment, oxidation induction time(OIT) measurements and thermogravimetric(TGA) analysis isothermal experiments of oil. The changes of the stability with two kinds of canola oils from the fatty acid compounts and processing properties were studied, in order to explain the effects of different extraction technology on the stability of canola oil, and provide a theoretical basis for the research of the steady state and preservation of the shelf life of oil products.
引文
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[2]谢守华.油脂的自动氧化和氧化稳定性及检测方法[J].四川粮油科技,1998,15(4):53-55.
[3]ISBELL T A.Oxidatie stability index of vegetable oils in binary mixture with meadow foamoil[J].Industrial Crops and Products,1999(9):115-123.
[4]王宪青,余善鸣,刘妍妍.油脂的氧化稳定性与抗氧化剂[J].肉类研究,2003(3):18-21.
[5]殷小梅,许时婴.仪器分析在油脂氧化程度检测中的应用[J].粮食与油脂,1998(2):36-40.
[6]刘悦,金青哲,王兴国.DSC在油脂加工过程及产品中的应用[J].中国油脂,2004,29(9):50-53.
[7]张建书,王强,刘红芝,等.脂肪酸、VE、甾醇与植物油脂稳定性的关系研究进展[J].油脂化学,2011,36(10):38-41.
[8]顾敏芬,王昉,金宜英.热重分析法在油脂氧化稳定性研究中的应用[J].中国油脂,2012,37(9):85-87.
[9]李红艳.多不饱和脂肪酸在婴儿配方奶粉中稳态化的研究[D].南昌:南昌大学,2009.
[10]FREIRE L M S,FILHO J R C,MOURA C V R,et al.Evaluation of the oxidative stability and flow properties of quaternary mixtures of vegetable oils for biodicsel production[J].Fuel,2012,95:126-130.