贮藏条件对冷榨精炼核桃油脂氧化酸败的影响
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摘要
以冷榨核桃油为对象,研究其精炼前后的各项理化指标,并考察气体成分、温度、光照、金属离子以及抗氧化剂对冷榨精炼核桃油在贮藏过程中酸价和过氧化值的影响。结果表明:冷榨核桃油精炼后各项指标远低于精炼前,均符合国家食用油脂标准。贮藏过程中气体成分、温度、光照和抗氧化剂对冷榨精炼核桃油的酸价和过氧化值影响显著(P <0. 05),添加不同金属离子对油脂氧化酸败影响不显著(P> 0. 05)。在贮藏温度5℃并添加0. 02%特丁基对苯二酚(tert-butyl hydroquinone,TBHQ)的条件下可有效延缓精炼核桃油脂品质劣变,贮藏28个月时酸价低于国家标准74%,过氧化值低于国家标准2%。
This study was based on cold-pressed walnut oil to explore its physical and chemical indexes before and after its refining. Effects of gas composition,temperature,light,metal ions,and antioxidants on the changes in acid value and peroxide value of cold-pressed walnut oil during storage were investigated. The results showed that the indexes of cold-pressed walnut oil were much lower than that before refining. Gas component,temperature,lighting,and antioxidant used during storage had significant influences on the acid value and peroxide value(P < 0. 05) of coldpressed walnut oil. The effects of different metal ions on oil oxidation were not significant(P > 0. 05). When the oil was stored at 5 ℃ with 0. 02% TBHQ added,degradation of walnut oil quality could be effectively retarded. When the walnut oil was stored for 28 months,its acid value and peroxide value were 74% and 2%,respectively,lower than the national standard.
This study was based on cold-pressed walnut oil to explore its physical and chemical indexes before and after its refining. Effects of gas composition,temperature,light,metal ions,and antioxidants on the changes in acid value and peroxide value of cold-pressed walnut oil during storage were investigated. The results showed that the indexes of cold-pressed walnut oil were much lower than that before refining. Gas component,temperature,lighting,and antioxidant used during storage had significant influences on the acid value and peroxide value(P < 0. 05) of coldpressed walnut oil. The effects of different metal ions on oil oxidation were not significant(P > 0. 05). When the oil was stored at 5 ℃ with 0. 02% TBHQ added,degradation of walnut oil quality could be effectively retarded. When the walnut oil was stored for 28 months,its acid value and peroxide value were 74% and 2%,respectively,lower than the national standard.
引文
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[15]周拥军,郜海燕,陈杭君,等.贮藏温度对栝楼籽油脂酸败的影响[J].食品科学,2010,31(2):237-240.
[16] CAPONIO F,BILANCIA M T,PASQUALONE A,et al.Influence of the exposure to light on extra virgin olive oil quality during storage[J]. European Food Research and Technology,2005,221(1):92-98.
[17]蔡新华,钱小君.油脂抗氧化剂的研究进展[J].粮食与食品工业,2013,20(4):33-36.
[2]岳琳,赵婷.新疆和田地区薄皮核桃油脂肪酸成分分析[J].中国油脂,2009,34(8):75-77.
[3]王丁丁,赵见军,张润光,等.核桃油研究进展[J].食品工业科技,2013,34(16):383-387.
[4] CORTS B,N'UEZ I,COFN M,et al. Acute effects of high-fat meals enriched with walnuts or olive oil on postprandial endothelial function[J]. Journal of the American College of Cardiology,2006,48(8):1 666-1 671.
[5] DAVIS P,VALACCHI G,PAGNIN E,et al. Walnuts reduce aortic ET-1 mRNA levels in hamsters fed a high-fat,atherogenic diet[J]. Journal of Nutrition,2006,136(2):428-432.
[6]郝利平,杨剑婷.贮藏因素对核桃脂肪酶活性与油脂酸价的影响[J].农业工程学报,2005,21(5):170-172.
[7]王若兰,徐卫星,李守星,等.大豆油不同贮藏技术的效果研究[J].中国油脂,2012,37(10):6-10.
[8] TURKMEN N,SARI F,VELIOGLU Y S. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods[J]. Food Chemistry,2006,99(4):835-841.
[9] SMT G,MOUSAVI S M,HAMEDI M,et al. Evaluation of physicochemical properties and antioxidant activities of Persian walnut oil obtained by several extraction methods[J].Industrial Crops&Products,2013,45(45):133-140.
[10]王丁丁,张润光,王小纪,等.冷榨核桃油精炼工艺及其有效成分分析[J].陕西师范大学学报(自科版),2015,43(4):103-108.
[11]程宏,陈钊,管伟举.油脂氧化劣变及防范对策[J].粮食与油脂,2010(4):7-8.
[12]严梅荣,李丽思.比色法测定油脂酸价的研究[J].食品科学,2006(11):408-411.
[13]秦小园,张建新,于修烛,等.紫外光谱法检测食用油过氧化值[J].食品科学,2013,34(12):199-202.
[14] MATE J I,SALTVEIT M E,KROCHTA J M. Peanut and walnut rancidity:effects of oxygen concentration and relative humidity[J]. Journal of Food Science,1996,61(2):465-469.
[15]周拥军,郜海燕,陈杭君,等.贮藏温度对栝楼籽油脂酸败的影响[J].食品科学,2010,31(2):237-240.
[16] CAPONIO F,BILANCIA M T,PASQUALONE A,et al.Influence of the exposure to light on extra virgin olive oil quality during storage[J]. European Food Research and Technology,2005,221(1):92-98.
[17]蔡新华,钱小君.油脂抗氧化剂的研究进展[J].粮食与食品工业,2013,20(4):33-36.