焙烤时间对椰子油品质及氧化稳定性的影响  

Effects of Baking Time on Coconut Oil Quality and Oxidative Stability

作　　者：陈阳[1] 魏静[1,2] 梁倩 郭毓昕 李备 张伟敏 Chen Yang;Wei Jing;Liang Qian;Guo Yuxin;Li Bei;Zhang Weimin(College of Food Science and Engineering,Hainan University,Haikou 570228;Hainan Province Food Inspection Testing Center,Haikou 570228;Key Laboratory of Tropical Fruits and Vegetables,Quality and Safety for State Market Regulation,Haikou 570228)

机构地区：[1]海南大学食品科学与工程学院,海口570228 [2]海南省食品检验检测中心,海口570228 [3]国家市场监管重点实验室、热带果蔬质量与安全,海口570228

出　　处：《中国粮油学报》2022年第11期164-168,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31660495,32060579)。

摘　　要：本研究以椰子片为原料,探究焙烤对椰子中油脂的理化性质、脂肪酸组成、结构及氧化动力学的影响。结果表明,在200℃下椰子片经过200~220 s的焙烤,所提取椰子油的品质未发生明显改变,脂肪酸组成和含量无显著变化,仅有少量氧化产物生成。氧化动力学研究结果表明,焙烤后椰子油的氧化诱导期(IP)增加,氧化反应表观活化能(Ea)、活化焓(ΔH)和活化熵(ΔS)都明显增大,说明焙烤处理增加了椰子油的氧化稳定性,这可能与焙烤过程中产生的美拉德产物有关。In this study, coconut flakes were used as the raw materials to explore the effects of baking on the physical and chemical properties, fatty acid composition, structure and oxidation kinetics of coconut oil. The results indicated that after the coconut flakes were baked for 200~220 s at 200 ℃, the quality of the extracted coconut oil did not change significantly. And the fatty acid composition and content did not change significantly. In addition, only a small amount of oxidation products were formed. The oxidation kinetics results revealed that the oxidation induction period(IP) of coconut oil increased after baking. The apparent activation energy(Ea), activation enthalpy(ΔH) and activation entropy(ΔS) of the oxidation reaction increased significantly. These phenomena indicated that the baking treatment increased. The oxidative stability of coconut oil was related to Maillard products produced during the baking process.

关 键 词：椰子油 焙烤 油脂氧化 

分 类 号：TQ646[化学工程—精细化工]