预处理方式对牡丹籽毛油出油率及品质影响
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摘要
以油用牡丹籽为原料,探究未处理、微波、烘烤、炒籽4种预处理方式对牡丹籽毛油出油率、理化性质及脂肪酸组成含量的影响。研究结果表明,4种预处理方式对牡丹籽出油率有显著性影响(P<0.05),其中微波处理80 s时的出油率最高,为(23.34±0.02)%。预处理方式对牡丹籽毛油的酸价、过氧化值、皂化值及碘值均有显著性影响(P<0.05)。4种预处理方式所制备的牡丹籽毛油脂肪酸种类相同,但相对含量差异显著(P<0.05)。综合各项指标,微波处理是4种预处理方式中最优的方式。
In this study,taking oil peony seeds as the raw materials,the effects of four pretreatment methods on crude oil yield,physical and chemical properties and fatty acid composition of peony seeds were studied.The results showed that the four pretreatment methods had significant effects on the oil yield of peony seeds(P<0.05),and the highest oil yield was(23.34 ±0.02)% at 80 s.The pretreatment method had significant effects on the acid value,peroxide value,saponification value and iodine value of peony seed oil(P<0.05).The peony seed oil fatty acids prepared by the four pretreatment methods were of the same type,but the relative content was significantly different(P<0.05).Based on various indicators,the microwave processing was the best of the four pretreatment methods.
In this study,taking oil peony seeds as the raw materials,the effects of four pretreatment methods on crude oil yield,physical and chemical properties and fatty acid composition of peony seeds were studied.The results showed that the four pretreatment methods had significant effects on the oil yield of peony seeds(P<0.05),and the highest oil yield was(23.34 ±0.02)% at 80 s.The pretreatment method had significant effects on the acid value,peroxide value,saponification value and iodine value of peony seed oil(P<0.05).The peony seed oil fatty acids prepared by the four pretreatment methods were of the same type,but the relative content was significantly different(P<0.05).Based on various indicators,the microwave processing was the best of the four pretreatment methods.
引文
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[15]杨湄,李文林,刘昌盛,等.基于微波预处理油菜籽的压榨油和浸出油理化品质比较[J].中国油料作物学报,2014,36(2):263-268YANG M,LI W L,LIU C S,et al.Comparison of physicochemical properties of pressed oil and leaching oil based on microwave pretreatment of rapeseed[J].Chinese Journal of Oil Crops Sciences,2014,36(2):263-268
[16]AZADMARD-DAMIRCHI S,HABIBI-NODE 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
[17]陈萌.微波预处理油菜籽对压榨饼浸出油品质的影响[D].武汉:华中农业大学,2013CHENG M.Effect of microwave pretreatment of rapeseed on the quality of pressed cake leaching oil[D].Wuhan:Huazhong Agricultural University,2013
[18]陆少兰,谭传波,郝泽金,等.微波预处理-超临界CO_2萃取牡丹籽油的工艺研究[J].中国油脂,2015,40(5):9-13LU S L,TAN C B,HAO Z J,et al.Microwave Pretreatment-Supercritical CO_2 Extraction of Peony Seed Oil[J].China Oils and Fats,2015,40(5):9-13
[19]TAKAGI S,IENAGA H,TSUCHIYA C,et al.Microwave roasting effects on the composition of tocopherols and acyl lipids within each structural part and section of a soya bean[J].Journal of the Science of Food and Agriculture,1999,79(9):1155-1162
[20]李少华,李树君,任嘉嘉,等.预处理对油菜籽微观结构的影响[J].农业机械学报,2010,41(S1):208-211LI S H,LI S J,REN JJ,et al.Effect of Pretreatment on the Microstructure of Rapeseed[J].Transactions of the Chinese Society of Agricultural Machinery,2010,41(S1):208-211
[21]SAMOTO M,MAEBUCHI M,MIYAZAKI C,et al.Abundant proteins associated with lecithin in soy protein isolate[J].Food Chemistry,2007,102(1):317-322
[22]刘玉兰,汪学德,马传国,等.油脂制取与加工工艺学[M].北京:化学工业出版社,2003LIU Y L,WANG X D,MA C G,et al.Oil preparation and processing technology[M].Beijing:Chemical Industry Press,2003
[23]陈洁,洪振童,王远辉,等.炒籽对压榨葵花籽油品质的影响研究[J].粮食与油脂,2015,28(3):35-38CHEN J,HONG Z T,WANG Y H,et al.Study on the Effect of Fried Seeds on the Quality of Pressed Sunflower Seed Oil[J].Cereals&Oils,2015,28(3):35-38
[24]LIAO Q X,SHU C,TIAN B P.Effect of microwave drying on rapeseed's dehydrating characteristics and quality propertics[J].Processing Technology,1994,189-191
[25]胡小泓,梅亚莉,李丹.微波处理油菜籽对油脂品质影响的研究[J].食品科学,2006,27(11):372-374HU X H,MEI Y L,LI D.Study on the Effect of Microwave Treatment of Rapeseed on Oil Quality[J].Food Science,2006,27(11):372-374
[26]白章振.牡丹籽油不同提取方法及其氧化稳定性研究[D].杨凌:西北农林科技大学,2017BAI Z Z.Different extraction methods of peony seed oil and its oxidation stability[D].Yangling:Northwest A&F University,2017
[27]吴震生,侯昌,胡晓丽,等.高温煎炸对于牡丹籽油品质变化的影响[J].中国食物与营养,2015,21(3):39-40WU Z S,HOU C,HU X L,et al.Effect of High Temperature Frying on Quality Changes of Peony Seed Oil[J].Chinese Food and Nutrition,2015,21(3):39-40.
[2]史国安,郭香凤,金宝磊,等.牡丹籽油超临界C02萃取工艺优化及抗氧化活性的研究[J].中国粮油学报,2013,28(4):47-50SHI G A,GUO X F,JIN BL,et al.Optimization of supercritical CO_2 extraction process and antioxidant activity of peony seed oil[J].Journal of the Chinese Cereals and Oils Association,2013,28(4):47-50
[3]王顺利,任秀霞,薛璟祺,等.牡丹籽油成分、功效及加工工艺的研究进展[J].中国粮油学报,2016,31(3):139-WANG S L,REN X X,XUE JQ,et al.Research progress on the composition,efficacy and processing technology of peony seed oil[J].Journal of the Chinese Cereals and Oils Association,2016,31(3):139-146
[4]巫淼鑫,邬国英,韩瑛,等.6种食用植物油及其生物柴油中脂肪酸成分的比较研究[J].中国油脂,2003,28(12):65-67WU M X,WU G Y,HANGX,et al.Comparative study on fatty acid composition of six edible vegetable oils and their biodiesel[J].China Oils and Fats,2003,28(12):65-67
[5]程安玮,孙金月,王维婷,等.牡丹籽油的研究进展[J].食品科学技术学报,2016,34(3):79-84CHENG A W,SUN J Y,WANG W T,et al.Research progress on peony seed oil[J].Journal of Food Science and Technology,2016,34(3):79-84
[6]鞠阳,汪学德,髙锦鸿.微波预处理对芝麻油品质影响[J].粮食与油脂,2015,28(3):31-34JU Y,WANG X D,GAO J H.Effect of microwave pretreatment on the quality of sesame oil[J].Cereals&Oils,2015,28(3):31-34
[7]马传国.油料预处理加工机械设备的现状与发展趋势[J].中国油脂,2005,30(4):5-11MA C G.Current status and development trend of oil pretreatment processing machinery and equipment[J].China Oils and Fats,2005,30(4):5-11
[8]MAHESWARI P N,STANLEY D W,VAN D E,et al.Effect of microwave treatment on the microstructure of dehulled rapeseed[J].Cereal Chemistry,1981,58(5):381-384
[9]魏贞伟,王俊国.冷、热榨葵花籽油品质及生物活性物质的研究[J].粮食与油脂,2017,30(5):28-30WEI Z W,WANG J G.Study on quality and bioactive substances of cold and hot pressed sunflower oil[J].Cereals&Oils,2017,30(5):28-30
[10]GB5009.227—2016,食品安全国家标准食品中过氧化值的测定[S].北京:中国标准出版社,2016GB5009.227—2016,National Food Safety Standard Determination of peroxide value in food[S].Beijing:China Standard Press,2016
[11]GB5009.229—2016,食品安全国家标准食品中酸价的测定[S].北京:中国标准出版社,2016GB5009.229—2016,National Food Safety Standard Determination of acid value in food[S].Beijing:China Standard Press,2016
[12]GB/T 5532—2008,动植物油脂:碘值的测定[S].北京:中国标准出版社,2008GB/T 5532—2008,Animal and vegetable fats and oils:Determination of iodine value[S].Beijing:China StandardPress,2008
[13]GB/T 5534—2008,动植物油脂:皂化值的测定[S].北京:中国标准出版社,2008GB/T 5534—2008,Animal and vegetable oils and fats:determination of saponification value[S].Beijing:China Standard Press,2008
[14]GB5009.168—2016,食品安全国家标准食品中脂肪酸的测定[S].北京:中国标准出版社,2017GB5009.168—2016,National Food Safety Standard Determination of Fatty Acids in Food[S].Beijing:China Standard Press,2017
[15]杨湄,李文林,刘昌盛,等.基于微波预处理油菜籽的压榨油和浸出油理化品质比较[J].中国油料作物学报,2014,36(2):263-268YANG M,LI W L,LIU C S,et al.Comparison of physicochemical properties of pressed oil and leaching oil based on microwave pretreatment of rapeseed[J].Chinese Journal of Oil Crops Sciences,2014,36(2):263-268
[16]AZADMARD-DAMIRCHI S,HABIBI-NODE 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
[17]陈萌.微波预处理油菜籽对压榨饼浸出油品质的影响[D].武汉:华中农业大学,2013CHENG M.Effect of microwave pretreatment of rapeseed on the quality of pressed cake leaching oil[D].Wuhan:Huazhong Agricultural University,2013
[18]陆少兰,谭传波,郝泽金,等.微波预处理-超临界CO_2萃取牡丹籽油的工艺研究[J].中国油脂,2015,40(5):9-13LU S L,TAN C B,HAO Z J,et al.Microwave Pretreatment-Supercritical CO_2 Extraction of Peony Seed Oil[J].China Oils and Fats,2015,40(5):9-13
[19]TAKAGI S,IENAGA H,TSUCHIYA C,et al.Microwave roasting effects on the composition of tocopherols and acyl lipids within each structural part and section of a soya bean[J].Journal of the Science of Food and Agriculture,1999,79(9):1155-1162
[20]李少华,李树君,任嘉嘉,等.预处理对油菜籽微观结构的影响[J].农业机械学报,2010,41(S1):208-211LI S H,LI S J,REN JJ,et al.Effect of Pretreatment on the Microstructure of Rapeseed[J].Transactions of the Chinese Society of Agricultural Machinery,2010,41(S1):208-211
[21]SAMOTO M,MAEBUCHI M,MIYAZAKI C,et al.Abundant proteins associated with lecithin in soy protein isolate[J].Food Chemistry,2007,102(1):317-322
[22]刘玉兰,汪学德,马传国,等.油脂制取与加工工艺学[M].北京:化学工业出版社,2003LIU Y L,WANG X D,MA C G,et al.Oil preparation and processing technology[M].Beijing:Chemical Industry Press,2003
[23]陈洁,洪振童,王远辉,等.炒籽对压榨葵花籽油品质的影响研究[J].粮食与油脂,2015,28(3):35-38CHEN J,HONG Z T,WANG Y H,et al.Study on the Effect of Fried Seeds on the Quality of Pressed Sunflower Seed Oil[J].Cereals&Oils,2015,28(3):35-38
[24]LIAO Q X,SHU C,TIAN B P.Effect of microwave drying on rapeseed's dehydrating characteristics and quality propertics[J].Processing Technology,1994,189-191
[25]胡小泓,梅亚莉,李丹.微波处理油菜籽对油脂品质影响的研究[J].食品科学,2006,27(11):372-374HU X H,MEI Y L,LI D.Study on the Effect of Microwave Treatment of Rapeseed on Oil Quality[J].Food Science,2006,27(11):372-374
[26]白章振.牡丹籽油不同提取方法及其氧化稳定性研究[D].杨凌:西北农林科技大学,2017BAI Z Z.Different extraction methods of peony seed oil and its oxidation stability[D].Yangling:Northwest A&F University,2017
[27]吴震生,侯昌,胡晓丽,等.高温煎炸对于牡丹籽油品质变化的影响[J].中国食物与营养,2015,21(3):39-40WU Z S,HOU C,HU X L,et al.Effect of High Temperature Frying on Quality Changes of Peony Seed Oil[J].Chinese Food and Nutrition,2015,21(3):39-40.