紫苏油凝胶的制备及贮藏特性研究  

Study on perilla oleogel preparation and storage characteristic

作　　者：杨玉琪 王福超 刘龙龙 陈治同 衣洋莹 张华[1,2] YANG Yuqi;WANG Fuchao;LIU Longlong;CHEN Zhitong;YI Yangying;ZHANG Hua(Agricultural College of Yanbian University,Yanji Jilin 133002,China;Engineering Research Center of North-East Cold Region Beef Cattle Science&Technology lnnovation,Ministry of Education,Yanbin University,Yanji Jilin 133002,China)

机构地区：[1]延边大学农学院,吉林延吉133002 [2]延边大学东北寒区肉牛科技创新教育部工程研究中心延边大学,吉林延吉133002

出　　处：《延边大学农学学报》2022年第3期52-60,共9页Agricultural Science Journal of Yanbian University

基　　金：[延大科合字(2020)第13号]。

摘　　要：紫苏油凝胶在贮藏过程中质构品质下降且易氧化,该研究通过单因素试验筛选得到紫苏油凝胶制备的最佳工艺,而后通过添加玫瑰茄提取物(复合型抗氧化剂)和Ve(单一型抗氧化剂)进行对比贮藏,利用主成分分析(PCA)综合评价抗氧化剂对紫苏油凝胶质构特性和氧化特性方面的影响。结果表明:紫苏油凝胶制备的最佳工艺为凝胶剂添加比例β-谷甾醇:大豆磷脂为7∶3(g∶g),凝胶剂添加量14%,加热温度85℃,加热时间45 min;基于主成分综合评价结果表明:若进行短期贮藏(2周以内),空白组得分最高,为3.805;若较长时期贮藏(超过3周),0.3%玫瑰茄组得分最高,为1.118。Perilla oil gel is easy to be oxidized and its texture quality declined during storage.Single factor test was used to screen the best preparation process of perilla oleogel,and then storage was compared by adding Roselle extract(compound antioxidant) and Ve(single antioxidant).Comprehensive evaluation of the texture and oxidation characteristics of perilla oleogel was carried out by principal component analysis(PCA).The results showed that the best preparation technology of perilla oleogel was:β-Sitosterol:soybean phospholipid was 7∶3(g∶g),the addition amount was 14%,the stirring temperature was 85 ℃,and the stirring time was 45 min.Based on the comprehensive evaluation of principal components,the results showed that if stored for a short time(within two weeks),the blank group had the highest score and was 3.805;if stored for a long time(more than three weeks),0.3% Roselle group had the highest score and was 1.118.

关 键 词：紫苏油凝胶 玫瑰茄提取物 质构剖面分析 抗氧化 相关性分析 主成分分析 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]