微波处理工艺对高油酸花生品质与抗氧化活性研究  

Study on the quality and antioxidant activity of high oleic acid peanut treated by microwave

作　　者：初丽君 张睿 曲明磊 王晓玲 李秋[2,3] 段银琴 王珊珊[1,2] Chu Lijun;Zhang Rui;Qu Minglei;Wang Xiaoling;Li Qiu;Duan Yinqin;Wang Shanshan(Shandong Luhua peanut Industry Technology Research Institute Co.,Ltd.,Yantai 265200;Shandong Peanut Oil and Protein Technology Provincial Key Laboratory,Yantai 265200;Shandong Luhua Group Co.,Ltd.,Yantai 265200)

机构地区：[1]山东鲁花花生产业技术研究院有限公司,烟台265200 [2]山东省花生油脂与蛋白精深加工技术重点实验室,烟台265200 [3]山东鲁花集团有限公司,烟台265200

出　　处：《粮食与食品工业》2024年第5期9-13,共5页Cereal & Food Industry

基　　金：国家重点研发计划项目“大宗油料油脂营养风味调控关键技术及产业化示范”(2021YFD2100305)。

摘　　要：为考察微波预处理对高油酸花生油的品质及抗氧化活性的影响,以鲁花19为原料,通过优化微波提取工艺得到高油酸花生油,并对其出油率及酸价(AV)、过氧化值(POV)、氧化稳定指数(OSI)、脂肪酸组成、及VE含量进行分析。结果表明:微波预处理工艺可显著提高高油酸花生油的出油率;微波时间为6~7 min时,高油酸花生油的酸价和抗氧化能力最高,过氧化值最低;微波时间对其脂肪酸组成及VE含量没有显著性影响,但是可以显著增加高油酸花生油的菜油甾醇、豆甾醇、β-谷甾醇三种甾醇含量。In order to investigate the effect of microwave pretreatment on the quality and antioxid-ant activity of high oleic acid peanut oil,with LuHua 19 as raw material,high oleic acid peanut oil was obtained by optimizing microwave extraction process.The oil yield of high oleic acid pea-nut and the acid value(AV),color,valueperoxide value(POV),oxidation stability index(OSI),fa-tty acid composition,and alpha-V E content of high oleic acid peanut oil were analyzed.The results showed that microwave pretreatment could beneficial to improve the oil yield of high oleic acid peanut oil.When the microwave time was 6-7 min,the acid value and antioxidant capacity of hi-gh oleic acid peanut oil were the highest and the peroxide value was the lowest.Microwave time had no significant effect on its fatty acid composition and V E content,but it could significantly increase the contents of three sterols:campesterol,stigmasterol and beta-sitosterol.

关 键 词：微波 高油酸花生 品质 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]