微波预处理紫苏籽对其油脂品质及抗氧化特性的影响
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摘要
对紫苏籽采用微波预处理技术,并低温压榨制油。测定分析其理化、营养及抗氧化指标,以考察微波处理对紫苏油品质的影响。结果表明:微波预处理显著增加了油的酸价、过氧化值,降低了油的水分及挥发物含量,使油脂色泽变深;紫苏油含有丰富的α-亚麻酸,且微波预处理不影响油的脂肪酸组成(P>0.05);微波预处理可提高紫苏油中维生素E及植物甾醇含量,有效改善油脂的抗氧化能力。黄酮物质的热不稳定性使其在微波后含量少量降低。
The perilla seed was pertreated with microwave technology and the oil was extracted by cold press.The physicochemical, nutritional and antioxidant indexes were determined to investigate the effect of microwave treatment on the quality of perilla oil. The results showed that microwave pretreatment significantly increased the acid value(AV) and peroxide value(POV), and decreased moisture content of oil. The color of oil was deeper than that of untreated. Perilla oil contained abundant α-linolenic acid, and microwave pretreatment had no significant effect on the fatty acid composition of the oil(P > 0.05). Microwave pretreatment could improve total tocopherols, phytosterols contents and antioxidant capacity of oil.The thermal instability of flavonoids resulted in the slight decrease after microwave pretreatment.
The perilla seed was pertreated with microwave technology and the oil was extracted by cold press.The physicochemical, nutritional and antioxidant indexes were determined to investigate the effect of microwave treatment on the quality of perilla oil. The results showed that microwave pretreatment significantly increased the acid value(AV) and peroxide value(POV), and decreased moisture content of oil. The color of oil was deeper than that of untreated. Perilla oil contained abundant α-linolenic acid, and microwave pretreatment had no significant effect on the fatty acid composition of the oil(P > 0.05). Microwave pretreatment could improve total tocopherols, phytosterols contents and antioxidant capacity of oil.The thermal instability of flavonoids resulted in the slight decrease after microwave pretreatment.
引文
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[2]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):31-34.
[3]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.
[4]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&Bioprocess Technology,2013,6(11):3206-3216.
[5]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,2013.
[6]陈琳,李荣,刘韬,等.冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响[J].食品科学,2014,35(8):279-282.
[7]战东胜,张维农,齐玉堂,等.加工过程中油脂色泽影响因素初探[J].中国油脂,2012,37(7):8-12.
[8]牟朝丽,陈锦屏.紫苏油的脂肪酸组成、维生素E含量及理化性质研究[J].西北农林科技大学学报(自然科学版),2006,34(12):195-198.
[9]吴永兰,雷日华,文耀智,等.提取条件对苦瓜叶中总黄酮提取率的影响[J].湘南学院学报,2009,30(5):64-66.