烘焙工艺及杏仁种皮对杏仁油品质的影响
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摘要
为探究不同烘焙工艺及杏仁中杏仁种皮的存在对杏仁油理化品质的影响,将带种皮杏仁和去种皮杏仁在130、160、190℃烘箱里,分别烘烤5、10、15、20 min,压榨得杏仁油,测定两种杏仁油的酸值、过氧化值、碘值、皂化值、色泽和脂肪酸含量。结果表明:低温130℃(5～10 min)、160℃(5、10 min)条件下烘焙制备的杏仁油酸值和过氧化值降低,其他理化指标变化不明显,油脂品质提高。随着烘焙温度继续升高,S-AKO(带种皮杏仁油)和N-AKO(去种皮杏仁油)酸值分别上升16.05%和26.76%,N-AKO过氧化值上升18.46%,S-AKO和N-AKO的碘值降低6.56%和10.74%,不饱和脂肪酸含量降低0.93%和0.76%,油脂色泽加深,高温长时间烘焙制备的油脂品质下降。两种杏仁油理化指标对比,S-AKO的品质更佳,杏仁种皮的存在对杏仁油产生有益的影响。此研究结果为加热预处理油料种子制备油脂,保证油脂品质提供理论依据和技术支持。
In order to explore the effects of different roasting processes and the presence of apricot kernel skin on the physical and chemical properties of apricot kernel oil,skin pressed apricot kernel and peeled apricot kernel were roasted in an oven at 130,160,and 190 ℃ for 5,10,15,and 20 min,respectively.And then they were pressed apricot kernel oil to determinate acid value,peroxide value,iodine value,saponification value,color and fatty acid content. Results showed that,the acid value and peroxide value of apricot kernel oil prepared by roasting at low temperature of 130 ℃ (5～10 min) and 160 ℃ (5,10 min) were reduced,and other physical and chemical indicators were not changed obviously,and the quality of fat was improved. As the roasting temperature continued to increase,the acid value of S-AKO (skin pressed apricot kernel oil) and N-AKO (peeled apricot kernel oil) increased by 16.05% and 26.76%,respectively.And the N-AKO peroxide value increased by 18.46%.The iodine value of AKO and N-AKO decreased by 6.56% and 10.74%.The contents of unsaturated fatty acid decreased by 0.93% and 0.76%. The color of oil and fat was deepened,and the quality of fat prepared by long-time roasting at high temperature decreased.Compared with the physical and chemical indicators of the two almond oils,the quality of S-AKO was better,and the presence of apricot kernel seed coat had a beneficial effect on apricot kernel oil. The results of this study would provide theoretical basis and technical support for the preparation of oil by heating pretreated oil seeds to ensure the quality of the oil.
In order to explore the effects of different roasting processes and the presence of apricot kernel skin on the physical and chemical properties of apricot kernel oil,skin pressed apricot kernel and peeled apricot kernel were roasted in an oven at 130,160,and 190 ℃ for 5,10,15,and 20 min,respectively.And then they were pressed apricot kernel oil to determinate acid value,peroxide value,iodine value,saponification value,color and fatty acid content. Results showed that,the acid value and peroxide value of apricot kernel oil prepared by roasting at low temperature of 130 ℃ (5～10 min) and 160 ℃ (5,10 min) were reduced,and other physical and chemical indicators were not changed obviously,and the quality of fat was improved. As the roasting temperature continued to increase,the acid value of S-AKO (skin pressed apricot kernel oil) and N-AKO (peeled apricot kernel oil) increased by 16.05% and 26.76%,respectively.And the N-AKO peroxide value increased by 18.46%.The iodine value of AKO and N-AKO decreased by 6.56% and 10.74%.The contents of unsaturated fatty acid decreased by 0.93% and 0.76%. The color of oil and fat was deepened,and the quality of fat prepared by long-time roasting at high temperature decreased.Compared with the physical and chemical indicators of the two almond oils,the quality of S-AKO was better,and the presence of apricot kernel seed coat had a beneficial effect on apricot kernel oil. The results of this study would provide theoretical basis and technical support for the preparation of oil by heating pretreated oil seeds to ensure the quality of the oil.
引文
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[11]马广莹,史小华,邹清成等.芍药籽油理化性质测定及与牡丹籽油比较分析[J].中国粮油学报,2017,32(3):130-134,140.
[12]朱勇,王湘莹,马锦林.不同物种油茶籽仁含油率及其茶油的脂肪酸组成[J].经济林研究,2013,31(2):135-137.
[13]聂明.加工与贮藏对茶油品质特性影响研究[D].重庆:西南大学,2010.
[14]周萍萍,黄健花,李佳,等.烘焙条件对葵花籽油风味和品质的影响[J].中国油脂,2013,38(12):1-5.
[15]Afaf Kamal-Eldin,Gloria Marquez-Ruiz,Carmen Dobarganes.Characterisation of aldehydic acids in used and unused frying oils[J].Journal of Chromatography A,1997,776(3):245-254.
[16]穆昭.煎炸油加热过程品质变化与评价[D].无锡:江南大学,2008.
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[18]刘晓君.炒籽对花生油风味和品质的影响[D].无锡:江南大学,2011.
[19]龙婷,吴雪辉,容欧等.油茶籽预热处理方法对茶油品质的影响研究[J].中国粮油学报,2017,32(7):79-83.
[20]Mandalari G,Tomaino A,Arcoraci T,et al.Characterization of polyphenols,lipids and dietary fibre from apricot kernel skins(Amygdalus communis L.)[J].Journal of Food Composition and Analysis,2010,23:166-174.
[21]钟国清.油脂碘值的测定方法研究[J].粮油食品科技,2004(1):29-30.
[22]陈双莉,张清清,江元汝.食用油的碘值、酸值、皂化值的测定及健康评价[J].辽宁化工,2011,40(5):529-531,537.
[23]朱振宝,刘旷,易建华,等.3种不同方法提取大扁杏仁油脂性质比较[J].中国粮油学报,2015,30(2):57-60.
[24]张继东,王延琴,邱丰,等.动植物油脂不皂化物测定方法研究[J].粮食与油脂,2011(11):33-35.
[25]G9khan Durmaz,Mehmet Alpaslan.Antioxidant properties of roasted apricot(Prunus armeniaca L.)kernel[J].Food Chemistry,2007,100:1177-1181.
[26]G9khan Durmaz,Vural G9kmen.Changes in oxidative stability,antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting[J].Food Chemistry,2011,128:410-414.
[27]Osada Y,Shibamoto T.Antioxidative activity of volatile extracts from maillard model systems[J].Food Chemistry,2006,98(3):522-528.
[28]Eissa H A,Fadel H H M,Ibrahim G E,et al.Thiol containing compounds as controlling agents of enzymatic browning in some apple products[J].Food Research International,2006,39(8):853-863.
[29]杜玲玲,刘璐,李晓东,等.美拉德反应对乳清分离蛋白及其水解物抗氧化性的影响[J].食品科学,2017,38(1):171-176.
[30]于彭伟.美拉德反应对食品加工的影响及应用[J].肉类研究,2010(10):15-19.
[31]Bipin Vaidya,Jong-Bang Eun.Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark[J].European Journal of Lipid Science and Technology.2013,115:348-355.
[2]焦中高,吕真真,刘杰超,等.苦杏仁去皮热风干燥适宜温度提高油脂品质[J].农业工程学报,2016,32(4):262-268.
[3]王立奇,麻海峰,曹阳,等.杏仁油营养价值及其冷榨制备工艺[J].农业科技与装备,2011(3):26-27,31.
[4]李强,陈锦屏,崔国庭.杏仁油的提取及精炼[J].粮食与食品工业,2006(1):7-11.
[5]Esfahlan A J,Jamei R,Esfahlan R J.The importance of apricot kernel(Prunus amygdalus L.)and its by-products[J].Food Chemistry,2010,120:349-360.
[6]Seung Wook Lee,Min Kyu Jeung,Min Hee Park,et al.Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation[J].Food Chemistry,2010,118(3):681-685.
[7]Chakra Wijesundera,Claudio Ceccato,Peter Fagan,et al.Seed roasting improves the oxidative stability of canola(B.napus)and mustard(B.juncea)seed oils[J].European Journal of Lipid Science Technology 2008,110,360-367.
[8]Jau-Tien Lin,Shih-Chun Liu,Chao-Chin Hu,et al.Effects of roasting temperature and duration on fatty acid composition,phenolic composition,maillard reaction degree and antioxidant attribute of apricot kernel(Prunus dulcis)[J].Food Chemistry,2016,190:520-528.
[9]赵建勇,米晓丽.冷溶剂指示剂滴定法测定葵花籽油中酸价不确定度评价[J].广州化工,2017,45(16):131-133.
[10]赵宇明,董广彬,李鹏,等.肉及肉制品过氧化值检测新方法的验证[J].肉类工业,2017(2):26-29.
[11]马广莹,史小华,邹清成等.芍药籽油理化性质测定及与牡丹籽油比较分析[J].中国粮油学报,2017,32(3):130-134,140.
[12]朱勇,王湘莹,马锦林.不同物种油茶籽仁含油率及其茶油的脂肪酸组成[J].经济林研究,2013,31(2):135-137.
[13]聂明.加工与贮藏对茶油品质特性影响研究[D].重庆:西南大学,2010.
[14]周萍萍,黄健花,李佳,等.烘焙条件对葵花籽油风味和品质的影响[J].中国油脂,2013,38(12):1-5.
[15]Afaf Kamal-Eldin,Gloria Marquez-Ruiz,Carmen Dobarganes.Characterisation of aldehydic acids in used and unused frying oils[J].Journal of Chromatography A,1997,776(3):245-254.
[16]穆昭.煎炸油加热过程品质变化与评价[D].无锡:江南大学,2008.
[17]魏决,肖青,汪钊平,等.市售食用植物油脂理化指标检测与营养分析[J].成都大学学报:自然科学版,2005(4):269-272.
[18]刘晓君.炒籽对花生油风味和品质的影响[D].无锡:江南大学,2011.
[19]龙婷,吴雪辉,容欧等.油茶籽预热处理方法对茶油品质的影响研究[J].中国粮油学报,2017,32(7):79-83.
[20]Mandalari G,Tomaino A,Arcoraci T,et al.Characterization of polyphenols,lipids and dietary fibre from apricot kernel skins(Amygdalus communis L.)[J].Journal of Food Composition and Analysis,2010,23:166-174.
[21]钟国清.油脂碘值的测定方法研究[J].粮油食品科技,2004(1):29-30.
[22]陈双莉,张清清,江元汝.食用油的碘值、酸值、皂化值的测定及健康评价[J].辽宁化工,2011,40(5):529-531,537.
[23]朱振宝,刘旷,易建华,等.3种不同方法提取大扁杏仁油脂性质比较[J].中国粮油学报,2015,30(2):57-60.
[24]张继东,王延琴,邱丰,等.动植物油脂不皂化物测定方法研究[J].粮食与油脂,2011(11):33-35.
[25]G9khan Durmaz,Mehmet Alpaslan.Antioxidant properties of roasted apricot(Prunus armeniaca L.)kernel[J].Food Chemistry,2007,100:1177-1181.
[26]G9khan Durmaz,Vural G9kmen.Changes in oxidative stability,antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting[J].Food Chemistry,2011,128:410-414.
[27]Osada Y,Shibamoto T.Antioxidative activity of volatile extracts from maillard model systems[J].Food Chemistry,2006,98(3):522-528.
[28]Eissa H A,Fadel H H M,Ibrahim G E,et al.Thiol containing compounds as controlling agents of enzymatic browning in some apple products[J].Food Research International,2006,39(8):853-863.
[29]杜玲玲,刘璐,李晓东,等.美拉德反应对乳清分离蛋白及其水解物抗氧化性的影响[J].食品科学,2017,38(1):171-176.
[30]于彭伟.美拉德反应对食品加工的影响及应用[J].肉类研究,2010(10):15-19.
[31]Bipin Vaidya,Jong-Bang Eun.Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark[J].European Journal of Lipid Science and Technology.2013,115:348-355.
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