不同热处理葵花籽方式对葵花籽油品质的影响  

Effects of Different Heat Treatment Methods on the Quality of Sunflower Seed Oil

作　　者：张岩 纪俊敏[1] 侯利霞[1] 汪学德[1] 苗红梅[2] ZHANG Yan;JI Jun-min;HOU Li-xia;WANG Xue-de;MIAO Hong-mei(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Sesame Research Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南省农业科学院芝麻研究中心,郑州450002

出　　处：《中国调味品》2022年第5期5-14,共10页China Condiment

基　　金：财政部和农业农村部——国家现代农业产业技术体系资助(CARS14-1-29);河南省科技攻关项目(212102110078)。

摘　　要：该研究以葵花籽为原料,考察了不同条件下的焙炒和微波加热两种热处理方式对压榨葵花籽油理化性质、营养成分和挥发性成分及感官评价的影响。结果表明,热处理能提高葵花籽的出油率,葵花籽油酸价逐渐升高,过氧化值先升高后降低。热处理后油脂的颜色逐渐加深,色素含量增加,美拉德反应产物增多,生育酚含量有一定程度的增加。热处理后葵花籽油中醛类和吡嗪类物质显著提高。FTIR谱峰强度有细微变化。为了提高葵花籽油的品质,建议采用200℃15 min和720 W 6 min的焙炒和微波加热条件对葵花籽进行预处理。In this study,sunflower seeds are used as the raw materials to investigate the effects of roasting and microwave heating under different conditions on the physicochemical properties,nutritional components,volatile components and sensory evaluation of pressed sunflower seed oil.The results show that heat treatment can increase the oil yield of sunflower seeds,the acid value of sunflower seed oil gradually increases and the peroxide value firstly increases and then decreases.After heat treatment,the color of oil gradually deepens while the pigment content and Maillard reaction products increase,and the tocopherol content increases to a certain extent.Aldehydes and pyrazines in sunflower seed oil significantly increase after heat treatment.The peak intensity of FTIR spectrum changes slightly.In order to improve the quality of sunflower seed oil,it is recommended to use the conditions of roasting and microwave heating at 200℃for 15 min and 720 W for 6 min for pretreatment of sunflower seeds.

关 键 词：葵花籽油 焙炒 微波加热 挥发性成分 感官评价 傅里叶变换红外光谱 

分 类 号：TS225.15[轻工技术与工程—粮食、油脂及植物蛋白工程]