收割方式与微波预处理对压榨菜籽油品质的影响  

Effects of Harvesting Methods and Microwave Pretreatment on the Quality of Pressed Rapeseed Oil

作　　者：黄颖 郑畅[1] 刘昌盛[1] HUANG Ying;ZHENG Chang;LIU Chang-sheng(Oil Crops and Lipids Process Technology National&Local Joint Engineering Laboratory,Key Laboratory of Oilseeds Processing,Ministry of Agriculture,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)

机构地区：[1]中国农业科学院油料作物研究所油料油脂加工技术国家地方联合工程实验室农业部油料加工重点实验室油料脂质化学与营养湖北省重点实验室

出　　处：《食品工业科技》2019年第24期8-13,共6页Science and Technology of Food Industry

基　　金：自然科学基金资助项目(31772010);现代农业产业技术体系(CARS-13);中国农业科学院基本科研业务费专项院级统筹项目(Y2019LM12)

摘　　要：采用一次与分段两种收割方式收集油菜籽,在2450 MHz、800 W的微波条件下处理7 min,冷却至室温后低温压榨制油,分析并比较了不同收割方式与预处理方式下菜籽油品质的变化。结果表明,不同收割方式下的菜籽油部分脂肪酸组成、酸价、过氧化值存在显著差异(P<0.05)。与分段收割原料油相比,一次收割原料菜籽油的植物甾醇和维生素E分别高出16.31%和6.56%;总酚降低了36.90%,1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、铁离子还原抗氧化剂能力(FRAP)减少了近50%,最终表现为氧化诱导期(IP)缩短了0.55 h。与对照组相比,微波预处理组维生素E和植物甾醇增加了18.76~19.90和378.25~548.81 mg/kg,Canolol和总酚含量分别增加了595.16~835.77μg/g和119.24~130.29 mg/100 g,DPPH自由基清除活力、FRAP总抗氧化能力、IP值则提高了20.72~33.13倍、22.98~31.62倍、2.11~2.43倍。微波预处理能有效提高菜籽油中微量成分含量,赋予其更好的氧化稳定性和更高的营养价值。The rapeseeds,collected by one-time and two-stage harvesting,were treated with microwave oven(2450 MHz,800 W)for 7 min,then pressed at low temperature. The changes in quality of rapeseed oil under different harvesting and pretreatment methods were analyzed and compared. The results showed that there were significant differences in fatty acid composition,acid value and peroxide value of rapeseed oil under different harvesting methods(P<0.05). Compared with two-stage harvesting of raw material oil,the phytosterols and vitamin E in one-time harvested of the raw material rapeseed oil were 16.31% and 6.56% higher,respectively. The total phenolic content(TPC)decreased by 36.90%,1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)free radical scavenging ability,the iron ion reduction antioxidant capacity(FRAP)were reduced by nearly 50%,and oxidation induction period(IP)was shortened by 0.55 h. Compared with control group,the increases of vitamin E and total sterol in the microwave pretreatment groups were 18.76~19.90 and 378.25~548.81 mg/kg.Canolol and TPC increased by 595.16~835.77 μg/g and 119.24~130.29 mg/100 g,respectively. DPPH,FRAP and IP values of microwave pretreatment groups increased by 20.72~33.13 times,22.98~31.62 times,2.11~2.43 times of the control group. Therefore,microwave pretreatment could effectively improve the content of trace components in rapeseed oil,and give it better oxidative stability and higher nutritional value.

关 键 词：菜籽油 分段收割 一次收割 低温压榨 微波预处理 油脂品质 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]