加速氧化过程中不同植物油的稳定性研究
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摘要
采用水酶法分别制备油茶籽油、花生油、核桃油、葵花油和大豆油,通过化学方法和中红外光谱技术对5种油脂在加速氧化过程中的稳定性进行研究。不同植物油的脂肪酸组成存在显著差异,油茶籽油和花生油的单不饱和脂肪酸含量大于多不饱和脂肪酸含量,而核桃油、葵花油和大豆油均含有大量的多不饱和脂肪酸,且含量均在50%以上。在整个加速氧化过程中,随着加热时间的延长,共轭二烯值和共轭三烯值逐渐增加。5种油脂的氧化稳定性由大到小依次为油茶籽油>花生油>核桃油>葵花油>大豆油。采用中红外光谱法对油脂氧化稳定性进行分析,再次印证了对共轭二烯值和共轭三烯值的分析结果。
The oxidative stability of camellia oil, peanut oil, walnut oil, sunflower oil and soybean oil prepared by aqueous enzymatic method was researched by chemical methods and mid-infrared spectra. Fatty acid composition in different plant oils had significant difference. The content of monounsaturated fatty acids in camellia oil and peanut oil was higher than that of polyunsaturated fatty acids, while walnut oil, sunflower oil and soybean oil contained large amounts of polyunsaturated fatty acids, which was more than 50%. In the process of the accelerated oxidation, conjugated diene value and conjugated triene value increased gradually with the extension of heating time. The order for oxidative stability of five kinds of oils was camellia oil>peanut oil>walnut oil>sunflower oil>soybean oil. The result of oils oxidative stability analyzed by mid-infrared spectra confirmed the analysis results of conjugated diene value and conjugated triene value once again.
The oxidative stability of camellia oil, peanut oil, walnut oil, sunflower oil and soybean oil prepared by aqueous enzymatic method was researched by chemical methods and mid-infrared spectra. Fatty acid composition in different plant oils had significant difference. The content of monounsaturated fatty acids in camellia oil and peanut oil was higher than that of polyunsaturated fatty acids, while walnut oil, sunflower oil and soybean oil contained large amounts of polyunsaturated fatty acids, which was more than 50%. In the process of the accelerated oxidation, conjugated diene value and conjugated triene value increased gradually with the extension of heating time. The order for oxidative stability of five kinds of oils was camellia oil>peanut oil>walnut oil>sunflower oil>soybean oil. The result of oils oxidative stability analyzed by mid-infrared spectra confirmed the analysis results of conjugated diene value and conjugated triene value once again.
引文
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[2] ABDULKARIM S M, MYAT M W, GHAZALI H M, et al. Sensory and physicochemical qualities of palm olein and sesame seed oil blends during frying of banana chips[J]. Journal of Agricultural Science,2010, 7(4):18-29.
[3] MOHDALY A A, SMETANSKA I, RAMADAN M F, et al. Antioxidant potential of sesame(Sesamum indicum)cake extract in stabilization of sunflower and soybean oils[J]. Industrial Crops and Products,2011, 34(1):952-959.
[4] MAI H C, TRUONG V, DEBASTE F. Optimisation of enzyme-assisted extraction of oil rich in carotenoids from gac fruit(Momordica cochinchinensis Spreng)[J].Food Technology and Biotechnology, 2013, 53(4):488-499.
[5] KURHADE A H, WAGHMARE J S. Effect of banana peel oleoresin on oxidative stability of sunflower and soybean oil[J]. Journal of Food Processing and Preservation, 2015, 39(6):1788-1797.
[6] PIERNA J A F, ABBAS O, BAETEN V, et al. A backward variable selection method for PLS regression(BVSPLS)[J]. Analytica Chimica Acta, 2009,642(1):89-93.
[7] LAMSAL B P, MURPHY P A, JOHNSON L A.Flaking and extrusion as mechanical treatments for enzyme-assisted aqueous extraction of oil from soybeans[J]. Journal of the American Oil Chemists’ Society, 2006, 83(11):973-979.
[8] REENA M B, REDDY S R Y, LOKESH B R.Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil[J]. European Journal of Lipid Science&Technology, 2009, 111(4):346-357.
[9] LI Y, ZHANG Y, WANG M, et al. Simplex-centroid mixture design applied to the aqueous enzymatic extraction of fatty acid-balanced oil from mixed seeds[J]. Journal of Oil&Fat Industries,2012, 90(3):349-357.
[10] IQBAL S, BHANGER M. Stabilization of sunflower oil by garlic extract during accelerated storage[J].Food Chemistry, 2007, 100(1):246-254.
[11] WOJCICKI K, KHMELINSKII I, SIKORSKI M, et al. Near and mid infrared spectroscopy and multivariate data analysis in studies of oxidation of edible oils[J]. Food Chemistry, 2015, 187(11):416-423.
[12] SMITH S A, KING R E, MIN D B. Oxidative and thermal stabilities of genetically modified high oleic sunflower oil[J]. Food Chemistry, 2007, 102(4):1208-1213.
[13] CHOE E, MIN D B. Chemistry and reactions of reactive oxygen species in foods[J]. Critical Reviews in Food Science&Nutrition, 2006, 46(1):R142-R159.
[14] MIN D B, BOFF J M, AKOH C C, et al. Lipid oxidation of edible oil[J]. Food Lipids Chemistry Nutrition&Biotechnology, 2002, 67(4):283-296.
[15] YETTELLA R R, HENBEST B, PROCTOR A. Effect of antioxidants on soy oil conjugated linoleic acid production and its oxidative stability[J]. Journal of Agricultural and Food Chemistry, 2011, 59(13):7377-7384.
[16]张建书.脂肪酸组成与内源抗氧化剂对不同品种花生油稳定性的影响[D].北京:中国农业科学院,2012.
[17] MARTINEZ M L, CURTI M I, ROCCIA P, et al.Oxidative stability of walnut(Juglans regia L.)and chia(Salvia hispanica L.)oils microencapsulated by spray drying[J]. Powder Technology, 2015, 270(1):271-277.
[18] GUILLEN M A D, CABO N. Fourier transform infrared spectra data versus anisidine values to determine oxidative stability of edible oil[J]. Food Chemistry, 2002, 77(4):503-510.
[19] DREAU Y L, DUPUY N, GAYDOU V, et al.Study of jojoba oil aging by FTIR[J]. Analytica Chimica Acta, 2009, 642(1/2):163-170.
[20] PINTO R C, LOCQUET N, EVELEIGH L, et al.Preliminary studies on the mid-infrared analysis of edible oils by direct heating on an ATR diamond crystal[J]. Food Chemistry, 2010, 120(4):1170-1177.
[21] VAN de VOORT F R, SEDMAN J, RUSSIN T, et al. Lipid analysis by vibrational spectroscopy[J]. European Journal of Lipid Science&Technology,2001, 103(103):815-826.