强脉冲电场处理对脂质性质及组分的影响  

Effect of pulsed electric fields on composition and quality of lipid

作　　者：资智洪[1] 曾新安[1] 杨连生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2009年第1期126-130,共5页Food Science and Technology

基　　金："十一五"国家科技支撑计划课题(2006BAD05A02);"农产品资源绿色加工"广东省高校重点实验室支持项目

摘　　要：采用强脉冲电场处理油酸(电场强度0～20kV/cm)和花生油(电场强度0～50kV/cm),分别测定其酸价、过氧化值和羰基价的变化情况,同时采用GC-MS以及GC对其组分进行定性定量分析。结果表明:强脉冲处理处理后,脂质发生一定程度的氧化,主要表征为过氧化值升高以及不饱和脂肪酸含量下降;油酸的酸价以及羰基价无显著变化,过氧化值随电场强度的增大而增大;花生油的羰基价无明显变化,酸价及过氧化值随电场强度的增加而增大;因油酸与花生油成分的差异,两者对PEF处理表现出不同的耐受性,花生油对PEF处理更加敏感;强脉冲电场处理对脂质中各组分的含量有一定影响。The effect of pulsed electric fields（PEF） treatments on oleic acid samples（0-20 kV/cm） and on peanut oil samples（0-50 kV/cm） were studied in this paper. The variation of acid value（AV）, peroxide value（PV） and carbonyl group value（CGV） were measured, and the composition of samples before and after PEF treatments were analyzed by gas chromatography coupled to mass spectrometry（GC-MS） and gas chromatography （GC）. Results showed that： after PEF treatments oil oxidation occurred, its PV significantly increased and unsaturated fatty acids decreased. The oleic acid＇s PV increased gradually with the electdc field strength, but no significant changes of AV and CGV were observed after PEF treatments. The peanut oil＇s AV and PV increased with the electric field strength, but no significant changes of CGV were observed after PEF treatments. Because of their differences in composition, peanut oil was more sensitive to PEF treatments. It was demonstrated that the PEF treatments affected the fatty acid composition of oil samples.

关 键 词：强脉冲电场 脂质 性质 成分 氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]