低温锡箔烘烤和微波处理对南瓜籽油脂肪酸组成变化及货架期影响的研究  

Effects of Low Temperature Foil Baking and Microwave Treatment on Fatty Acid Composition and Its Shelf Life of Pumpkin Seed Oil

作　　者：薛山 Xue Shan(College of Biological Science and Technology,Minnan Normal University;Engineering Research Center of Fujian Province for Fungal Industry;Research Institute of Zhangzhou-Taiwan Leisure Food and Tea Beverage,Zhangzhou 363000)

机构地区：[1]闽南师范大学生物科学与技术学院 [2]菌物产业福建省高校工程研究中心 [3]漳台休闲食品与茶饮料研究所,漳州363000

出　　处：《中国粮油学报》2024年第3期110-117,共8页Journal of the Chinese Cereals and Oils Association

基　　金：闽南师范大学博士科研启动基金项目(2006L21513);福建省自然科学基金项目(青年创新)(2021J05198);福建省科技特派员(团队)项目(19SKTP02,SKTP2003,SKTP2120);漳州市科技特派员(团队)项目(20210100-44);2021年漳州市自然科学基金项目(ZZ2021J07);闽南师范大学校内高级别项目(MSGJB2021021);校企合作项目(4206/A92054)。

摘　　要：比较低温锡箔烘烤和微波处理2种常用加工方式对南瓜籽油储藏期间中性脂肪酸、磷脂脂肪酸与总脂肪酸组成的影响,同时,通过测定南瓜籽油酸价(Acid value,AV)与过氧化值(Peroxide value,POV)的变化,结合一级化学反应动力学方程和Arrhenius方程建立南瓜籽油储藏动力学模型预测其货架期变化。低温锡箔烘烤和微波预处理的南瓜籽油总脂肪酸中PUFA相对含量均较丰富,从脂肪酸组成角度来看耐储性良好,低温锡箔烘烤组较微波组货架期更长。In this study,the effects of low temperature foil baking and microwave treatment on the composition of neutral fatty acids,phospholipid fatty acids and total fatty acids of pumpkin seed oil during storage were compared.At the same time,the changes of acid value(AV)and peroxide value(POV)of pumpkin seed oil were measured,and the first-order chemical reaction kinetics equation and Arrhenius equation were combined to establish the storage kinetics model of pumpkin seed oil to predict its shelf-life changes.The PUFA content in the total fatty acids of pumpkin seed oil pretreated by low temperature foil baking and microwave were rich.From the perspective of fatty acid composition,the storage resistance of the two groups were both good,and the shelf life of low temperature foil baking group was longer than that of microwave group.

关 键 词：低温锡箔烘烤 微波 南瓜籽油 脂肪酸组成 货架期 

分 类 号：TS201.1[轻工技术与工程—食品科学]