亚麻籽油调和油的热稳定性研究  

Heat Stability of Flaxseed Oil-based Blend Oil

作　　者：邓乾春[1] 黄庆德[1] 黄凤洪[1] 郑畅[1] 周琦[1] 许继取[1] 杨金娥[1] 

机构地区：[1]中国农业科学院油料作物研究所,湖北武汉430062

出　　处：《食品科学》2012年第5期88-92,共5页Food Science

基　　金：国家"863"计划项目(2010AA023003)

摘　　要：为研究亚麻籽油调和油的烹饪稳定性,本实验检测调和油分别在150℃和210℃温度条件下加热不同时间后理化特性、氧化稳定性和风味成分的变化。结果表明:调和油在150℃和210℃温度条件下加热60min时间内,酸价和脂肪酸组成受影响较小,未检测到反式脂肪酸和氧化聚合物的产生,表明油脂具有较好的热稳定性;加热时间超过30min,产生了少许醛类氧化产物和不良风味物质,且过氧化值和氧化诱导时间下降,其原因可能与油脂中抗氧化成分VE被破坏有关,在150℃和210℃温度条件下加热60min后调和油中VE的含量与加热前相比分别下降了11.1%和34.3%;因此该调和油在210℃烹饪温度下加热时,时间以不超过15min为宜。Flaxseed oil-based blend oil （FOBBO） contains abundant essential fatty acids and micronutrients with a n-6 to n-3 fatty acid ratio of 2：1. The effect of heating at 150 ℃ or 210 ℃ for 0 - 60 min on physico-chemical properties, stability and flavor components of FOBBO was investigated in this study. The results showed that, after heated for no more than 60 min, minimal effect was happened to the acid value and fatty acids compositions of the blend oil. Trans fatty acids and oxidative polymers were not detected, which showed that the blend oil possessed desired heating stability. Little aldehydes and undesired volatile flavor were detected, POV and oxidation induction time decreased when the heating time was above 30 min, which was probably related to the disruption of vitamin E. Vitamin E concentration decreased 11.1% and 34.3% after heated at 150 ℃ and 210 ℃ for 60 min. These results suggest that it is desirable for FOBBO that the heating time is less than 15 min at 210 ℃.

关 键 词：亚麻籽油调和油 加热 理化特性 氧化稳定性 风味成分 

分 类 号：TQ645.1[化学工程—精细化工]