热预处理对香榧压榨油微量成分及氧化稳定性的影响  

Effects of Thermal-pretreatment on Changes of Trace Components and in Antioxidant Activity Quality of Torreya grandis Kernel Oil

作　　者：罗凡[1] 王龙祥 许晓君[1,2] 杜孟浩 胡立松[1] 方学智[1] Luo Fan;Wang Longxiang;Xu Xiaojung;Du Menghao;Hu Lisong;Fang Xuezhi(Research Institute of Subtropical Forestry,Chinese Academy of Forestry,Hangzhou 311400;School of Food Science and Technology,Central South University of Forestry and Technology,Changsha 410004)

机构地区：[1]中国林业科学研究院亚热带林业研究所,浙江富阳311400 [2]中南林业科技大学食品学院,长沙410004

出　　处：《中国粮油学报》2022年第11期150-157,共8页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省省院合作林业科技项目(2019SY04)

摘　　要：为探究热处理条件对香榧油品质的影响,研究香榧经过热风和微波等2种热处理后香榧仁含油率及压榨油营养成分和抗氧化性的变化规律。研究结果表明:随加热时间延长,香榧仁中可测含油率和压榨油中VE含量整体呈现上升的趋势;香榧油中β-谷甾醇的含量总体呈现下降趋势;香榧油中的油酸呈现先减少后增加的V字型趋势,亚油酸呈现先增加后减少的U字型趋势,推测两者发生了相互转化。短时高温(120~150℃)热风处理或高功率(560、700 W)微波处理后期的香榧油中角鲨烯含量略有上升;热风120℃处理和微波700 W处理后全油DPPH自由基清除效果有所提高,推测同条件VE、角鲨烯、不饱和脂肪酸等含量上升和美拉德产物等是香榧油全油DPPH自由基清除提高的主要原因之一。To study the effects of thermal-pretreatment conditions on the quality of Torreya grandis kernel oil, the change rules of some physical and chemical nutrition indicators of squeezed Torreya grandis oil were studied after two heat treatment approaches, i.e., hot air and microwave. The results indicated that with the increase of heating time, the content of oil and VE in Torreya grandis oil increased, while the content of β-sitosterol decreased. The oleic acid in Torreya grandis kernel oil showed a V-shaped trend of first decreasing and then increasing, while linoleic acid showed a U-shaped trend of liner increasing and then decreasing. It was speculated that, these two substances had mutual transformation. The content of squalene in Torreya grandis increased slightly after heat treatment(120~150 ℃) or high power microwave treatment(560, 700 W). After treatment by hot air at 120 ℃ or microwave at 700 W, the scavenging effect of DPPH free radical in whole oil was improved. It was speculated that, the increase of VE, squalene and unsaturated fatty acid contents and maillard products were one of the main reasons for the improvement of DPPH free radical scavenging in Torreya grandis kernel oil.

关 键 词：香榧仁油 热风 微波 微量成分 

分 类 号：TQ644.13[化学工程—精细化工]