Effects of Cooking Temperature and Storage Time on the Quality of Macadamia Nut Oil  

作　　者：Yao Liu Guang Yang Jie Song Guifang Yang Jinyun Zhang Shijun Wu 

机构地区：[1]School of Gardening and Food,Guangdong Eco-engineering Polytechnic,Guangzhou,Guangdong,510520,China

出　　处：《生物工程前沿（中英文版）》2023年第2期15-26,共12页Biotechnology Frontier

基　　金：Science and Technology Project of Guangdong Forestry Society,Grant/Award Number:2020-GDFS-KJ-05;Guangzhou Science and Technology Project,Grant/Award Number:202201011039;Guangdong Science and Technology plan project,Grant/Award Number:2023B0208010001.

摘　　要：The purpose is to study the influence of cooking and storage habits on the quality of macadamia nut oil,so as to provide reference for macadamia nut processingenterprises and consumers.Macadamia oil was treated at 100℃,200℃,300℃,microwave heating,45℃constant temperature storage,natural light for different times,and its acid value,peroxide value,squalene,sterol and fatty acid content were detected according to the national standard method.The results showed that the acid value and peroxide value increased with time.The acid value and peroxide value of macadamia oil cooked at 300℃and stored under natural light were higher than those heated by microwave and stored at 45℃,and increased rapidly with the increase of cooking and light time.The acid value was as high as 0.77 mg/g,with an increase of 63.8%,and the peroxide value was as high as 6.18 mg/g,with an increase of 43.7%.As for squalene,it decreased in varying degrees with heating time and storage time.Squalene in macadamia oil cooked at 300℃and stored under natural light were lower than those heated by microwave and stored at 45℃constant temperature,respectively,and decreased rapidly with the increase of cooking and light time,with the reduction ranges of 38.6%and28.4%respectively;Stigmasterol was not detected in macadamia oil.But in macadamia oil the content ofβ-sitosterol was 0.132 g/100 g,and the content did not change significantly in each treatmentgroup.In the experimental treatment group,the content of fatty acids in macadamia oil had different trends.After treatment at 300℃for 20 minutes,the content of oleic acid decreased by 75.66%,the content of palmitic acid decreased by 75.28%,and thecontent of palmitic acid decreased by 74.12%.In conclusion,low temperature heating,microwave heating and storage away from light can better preserve the quality of macadamia oil,this study will provide a theoretical basisfor the rational utilization of macadamia oil as cooking oil.

关 键 词：Macadamia Oil Cooking Temperature Storage Time QUALITY 

分 类 号：TS9[轻工技术与工程]