预处理技术对冷榨双低菜籽油中脂质伴随物含量的影响  

Effects of Pretreatments on Lipid Concomitants Content in Cold Pressed Canola Oil

作　　者：张欢欢 高飞虎[1] 黄桃翠[2] 曾志红[1] 张玲[1] 张雪梅[1] 李雪[1] 梁叶星[1] ZHANG Huanhuan;GAO Feihu;HUANG Taocui;ZENG Zhihong;ZHANG Ling;ZHANG Xuemei;LI Xue;LIANG Yexing(Institute of Agricultural Products Storage and Processing,Chongqing Academy of Agricultural Sciences,Chongqing 401329,China;Institute of Rice Research,Chongqing Academy of Agricultural Sciences,Chongqing 401329,China)

机构地区：[1]重庆市农业科学院农产品贮藏加工研究所,重庆401329 [2]重庆市农业科学院水稻研究所,重庆401329

出　　处：《食品科学》2020年第8期57-61,共5页Food Science

基　　金：重庆市农业科学院青年创新团队项目(NKY-2018QC01)。

摘　　要：以双低油菜籽为实验材料,研究微波和烘烤预处理对冷榨双低菜籽油中植物甾醇、生育酚和总酚等脂质伴随物含量的影响。研究表明:不同预处理组冷榨菜籽油中均检测到5种植物甾醇,包括胆甾醇、菜籽甾醇、菜油甾醇、豆甾醇和β-谷甾醇;随微波时间的延长,微波预处理组冷榨菜籽油中各甾醇单体及甾醇总量总体呈上升趋势,微波2 min预处理组甾醇总量最高,为982.12 mg/100 g,比对照组高59.85 mg/100 g;烘烤预处理对冷榨菜籽油中植物甾醇总量具有显著影响,180℃烘烤5 min预处理组甾醇总量最低,180℃烘烤10 min预处理组甾醇总量最高;各预处理组冷榨菜籽油中主要含有α-生育酚和γ-生育酚这2种生育酚,油菜籽经微波或烘烤预处理后,冷榨菜籽油中的生育酚单体含量及生育酚总量均显著上升;随着微波或烘烤时间的延长,冷榨菜籽油中的总酚含量不断增加,且微波0~1.5 min组比1.5~2 min组菜籽油中总酚的增长速度快,180℃烘烤0~10 min组总酚的增长速度较10~15 min组快。The effects of microwaving and roasting pretreatments on the contents of phytosterols,tocopherols and total phenolics in cold pressed canola oil were studied.The rusults indicated that five phytosterols including cholesterol,brassicasterol,campesterol,β-sitosterol and stigmasterol were detected in both treatment groups.The amounts of individual and total phytosterols showed an overall upward trend with increasing microwaving time and the highest total amount of 982.12 mg/100 g was obtained at 2 minutes,which was 59.85 mg/100 g higher than that of the control group.Roasting pretreatment significantly affected the total phytosterol content of canola oil.The lowest and highest values were found in the samples roasted at 180℃for 5 and 10 min,respectivley.Either treated oil mainly containedα-tocopherol andγ-tocopherol and had significantly higher contents of individual and total tocopherols than did the control.The content of total phenolics continuously increased with prolonging microwaving or roasting time,and it increased faster from 0 to 1.5 min than from 1.5 to 2 min of microwaving,and faster from 0 to 10 min than from 10 to 15 min of roasting at 180℃.

关 键 词：预处理技术 冷榨双低菜籽油 植物甾醇 生育酚 总酚 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]