驼峰油精炼及其抗氧化性的研究
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摘要
以湿法熬油得到的驼峰原油为原料,通过酸法脱胶、碱炼脱酸、吸附脱色和真空水蒸气脱臭获得驼峰精炼油,对精炼前后驼峰油理化性质进行了测定。同时,采用Schaal试验法探讨精炼驼峰油的氧化稳定性,并预测其货架期。结果表明:精炼后驼峰油的色泽由浅棕黄色变为浅黄色,酸价(KOH)由(1. 27±0. 14) mg/g降至(0. 083±0. 006) mg/g,碘值、皂化值无显著变化,精炼驼峰油碘值(I)和皂化值(KOH)分别为(45. 88±0. 84) g/100 g和(204. 07±2. 04) mg/g;精炼驼峰油的氧化稳定性低于驼峰原油,所研究的抗氧化剂中茶多酚的抗氧化效果最佳,其最适添加量为0. 02%,可使精炼驼峰油在20℃下的货架期至少延长到560 d。
The crude hump oil obtained by wet cooking was degummed by acid,deacidified by alkaline treatment,bleached with adsorbent and deodorized by steam.The physicochemical properties of refined and crude hump oil were determined,the oxidation stability of refined hump oil was investigated by Schaal method,and the shelf life of refined hump oil was predicted.The results showed that the color of the hump oil after refining changed from light brownish yellow to pale yellow,and the acid value decreased from(1.27 ± 0.14) mgKOH/g to(0.083 ± 0.006) mgKOH/g,the iodine value and saponification value had no significant change,and they were(45.88 ± 0.84) gI/100 g and(204.07 ± 2.04)mgKOH/g respectively.The oxidation stability of refined hump oil was lower than that of crude hump oil.The antioxidant effect of tea polyphenols among different antioxidants was the best,and its optimal addition amount was 0.02%,which extended the shelf life of refined hump oil to at least 560 d at 20 ℃.
The crude hump oil obtained by wet cooking was degummed by acid,deacidified by alkaline treatment,bleached with adsorbent and deodorized by steam.The physicochemical properties of refined and crude hump oil were determined,the oxidation stability of refined hump oil was investigated by Schaal method,and the shelf life of refined hump oil was predicted.The results showed that the color of the hump oil after refining changed from light brownish yellow to pale yellow,and the acid value decreased from(1.27 ± 0.14) mgKOH/g to(0.083 ± 0.006) mgKOH/g,the iodine value and saponification value had no significant change,and they were(45.88 ± 0.84) gI/100 g and(204.07 ± 2.04)mgKOH/g respectively.The oxidation stability of refined hump oil was lower than that of crude hump oil.The antioxidant effect of tea polyphenols among different antioxidants was the best,and its optimal addition amount was 0.02%,which extended the shelf life of refined hump oil to at least 560 d at 20 ℃.
引文
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[2]SHUANG Q,BURENTEGUSI,MIYAMOTO T. Microflora in traditional fermented camel’s milk from Inner Mongolia,China[J]. Milchwissenschaft,2004,59:649-652.
[3]马庆元.生命力最强的动物[J].文理导航,2010(2):61.
[4]KADIM I T,MAHGOUB O,AL-MAQBALY R S,et al.Effects of age on fatty acid composition of the hump and abdomen depot fats of the Arabian camel(Camelus dromedarius)[J]. Meat Sci,2002,62(2):245-251.
[5]AL-REHAIMI A A,AL-ALI A K,MUTAIRY A R,et al. A comparative study of enzyme profile of camel(Camelus dromedarius)hump and sheep(Ovis aries)tail tissues[J]. Comp Biochem Physiol B Comp Biochem,1989,93(4):857-858.
[6]HADIPOUR A,MOHIT A,JAHANIAN R. Effect of dietary supplementation of camel hump fat on performance,carcass characteristics,antibody responses and blood metabolites in fattening lambs[J]. Small Ruminant Res,2014,119(1):1-7,9.
[7]于真真. PEF提取鲍鱼脏器油脂及油脂精炼与抗氧化的研究[D].福州:福建农林大学,2012.
[8]LIU K T,GAO S,CHUNG T W,et al. Effect of process conditions on the removal of phospholipids from Jatropha curcas oil during the degumming process[J]. Chem Eng Res Design,2012,90(9):1381-1386.
[9]马传国,王兴国,张根旺,等.分子蒸馏对高酸值花椒籽油脱酸的初步探讨[J].中国油脂,2001,26(3):51-52.
[10]冉军舰,卢奎,张玲丽,等.樱桃仁油的精炼工艺研究[J].中国粮油学报,2007,22(6):122-124.
[11]钟海雁,张余权,孙汉洲,等.茶油水化脱胶工艺研究[J].经济林研究,2004,22(4):143-148.
[12]黄显慈.食用植物油脱色技术[N].中国食品报,2004-02-26.
[13]刘欣.辣味鸡油中辣椒素的分离及鸡油精炼研究[D].广州:华南理工大学,2012.
[14]李莉.羊脂精炼及粉末技术的研究[D].乌鲁木齐:新疆农业大学,2010.
[15]DE OLIVEIRA D A S B,MINOZZO M G,LICODIEDOFF S,et al. Physicochemical and sensory characterization of refined and deodorized tuna(Thunnus albacares)by-product oil obtained by enzymatic hydrolysis[J].Food Chem,2016,207:187-194.
[16]王宪青,余善鸣,刘妍妍,等.油脂的氧化稳定性与抗氧化剂[J].肉类研究,2003(3):18-21.
[17]CHENG W Y,AKANDA J M H,NYAM K L. Kenaf seed oil:a potential new source of edible oil[J]. Trends Food Sci Technol,2016,52:57-65.