加热氧化对山茶油热力学及流变学特性的影响  

Effects of heating oxidation on thermodynamic and rheological properties of Camellia oil

作　　者：李阳[1,2] 张峰 李家汶 张辉 LI Yang;ZHANG Feng;LI Jia-Wen;ZHANG Hui(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China;Jiaxing Institute of Future Food,Jiaxing 314050,China;Rongcheng Customs District PRC,Fuqing 350301,China)

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]嘉兴未来食品研究院,嘉兴314050 [3]中华人民共和国榕城海关,福清350301

出　　处：《食品安全质量检测学报》2024年第19期287-292,共6页Journal of Food Safety and Quality

基　　金：浙江大学实验技术研究项目(SYBJS202315);浙江省“尖兵”“领雁”研发攻关计划项目(2023C02044)。

摘　　要：目的探究加热氧化对山茶油热力学及流变学特性的影响。方法山茶油经加热氧化处理后,运用差示扫描量热技术(differential scanning calorimetry,DSC)、旋转流变技术,研究其DSC氧化稳定性,熔融结晶特性及黏度随剪切速率、温度变化等特性。结果山茶油加热时间越长,其DSC热力学氧化稳定性越低,当加热120 min后较初始山茶油的氧化起始温度降低了8.3℃,加热氧化后它的熔融温度及熔融焓降低,主要结晶峰消失。山茶油加热氧化后流动性变差,表现为黏度升高,加热120 min的山茶油较初始山茶油黏度提高了2.8倍,山茶油氧化程度越高,其黏度随温变化的速率越快。结论加热氧化降低了山茶油的热力学稳定性及流变学稳定性,本研究为山茶油精深加工的热力学性能及流变性能提供了一定的理论支撑。Objective To study the thermodynamic and rheological properties of Camellia oil after heating oxidation.Methods Camellia oil was heated and oxidized at high temperature,then differential scanning calorimetry(DSC)and rotary rheology techniques were applied to study the oxidation stability,melting crystallization characteristics,and viscosity varies with shear rate and temperature of Camellia oil.Results The longer the heating time,the lower the DSC thermodynamic oxidation stability of Camellia oil.Compared to the raw Camellia oil,the oxidation initiation temperature of Camellia oil which heated for 120 min decreased by 8.3℃.The melting temperature and melting enthalpy of Camellia oil decreased through heating,along with the main crystallization peak disappeared.After heating,the fluidity of Camellia oil became worse and the viscosity increased.The viscosity of Camellia oil heated for 120 min was 2.8 times higher than that of the raw Camellia oil.In addition,the higher the degree of oxidation of Camellia oil,the faster the viscosity changed with temperature.Conclusion Deating oxidation decreases the thermodynamic and rheological stability of Camellia oil.This study can provide theoretical support for thermodynamic properties and rheological properties of Camellia oil for deep-processing.

关 键 词：山茶油 加热氧化 差示扫描量热 流变特性 精深加工 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]