膨爆预处理对菜籽油营养及抗氧化性能的影响  

Effect of Steam Explosion Pretreatment on Nutritional and Antioxidant Properties of Rapeseed Oil

作　　者：黄颖 郑畅[1] 周琦[1] 刘昌盛[1] 李文林[1] HUANG Ying;ZHENG Chang;ZHOU Qi;LIU Changsheng;LI Wenlin(Oil Crops and Lipids Process Technology National&Local Joint Engineering Laboratory,Key Laboratory of Oilseeds Processing,Ministry of Agriculture and Rural Affairs,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Wuhan 430062,China)

机构地区：[1]中国农业科学院油料作物研究所,油料油脂加工技术国家地方联合工程实验室,农业农村部油料加工重点实验室,油料脂质化学与营养湖北省重点实验室,湖北武汉430062

出　　处：《食品科学》2025年第9期248-256,共9页Food Science

基　　金：“十四五”国家重点研发计划项目(2021YFD2100301,2021YFD1600500);湖北省自然科学基金计划项目(2022CFA100)。

摘　　要：本研究对菜籽进行不同程度的蒸汽膨爆热处理(0.4~1.4 MPa)并低温压榨制油,利用透射电子显微镜观察种子微观结构,同时通过测定脂肪酸分布、功能性活性成分及抗氧化指标综合评价菜籽油品质。结果表明,处理后菜籽细胞结构不再完整、油脂聚集、蛋白质变形。随膨爆压力的增加,水分含量逐渐减少,降幅为42.17%~92.24%;而出油率先升高后降低;油酸、亚油酸、α-亚麻酸含量发生显著改变。预处理过程中释放的能量能有效破坏活性物质复合体,释放出更多游离多酚,使总酚含量比对照平均提高了8.56倍;尤其是2,6-二甲氧基-4-乙烯基苯酚,峰值达到2157.95 mg/kg。酚类化合物可以鳌合金属离子,提高油脂抗氧化能力。具体表现在1,1-二苯基-2-三硝基苯肼自由基清除能力和铁离子还原能力平均提高了12.12倍和11.62倍。同时脂溶性化合物的溶出使生育酚和植物甾醇含量先增加,后期发生热降解而降低。多种抗氧化成分共同作用使处理后菜籽油氧化诱导期持续延长,最终长达22.92 h。综上,膨爆预处理有效提高了菜籽油的营养及抗氧化性能。In this study,rapeseed seeds were subjected to steam explosion pretreatment(0.4–1.4 MPa)and then coldpressed into oil.The microstructures of the untreated and treated seeds were characterized by transmission electron microscopy(TEM),and the quality of rapeseed oil was comprehensively evaluated by measuring fatty acid profiles,functional components,and antioxidant capacity.The results showed that after treatment,the seeds’cell structure became incomplete,accompanied by oil accumulation and protein denaturation.As the explosion pressure increased,the moisture content gradually declined from 42.17%to 92.24%,and the oil yield initially increased and then decreased,and the contents of oleic acid,linoleic acid,andα-linolenic acid significantly changed.The energy generated during steam explosion pretreatment could effectively destroy active substance complexes,resulting in the release of more free polyphenols,so that the average content of total phenols in the treatment group was increased by 9.56 folds on average when compared with the control group.Especially,the content of 2,6-dimethoxy-4-vinylphenol reached a maximum value of 2157.95 mg/kg.Phenolic compounds could chelate metal ions,consequently enhancing antioxidant activity of the oil.Specifically,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity and ferric ion reducing antioxidant power(FRAP)were increased on average by 13.12 and 12.62 folds,respectively.Meanwhile,the contents of tocopherols and phytosterols increased first due to the dissolution of lipid concomitants,and then decreased due to thermal degradation.Multiple antioxidant components could work together to prolong the induction period of the oxidation of the treated oil up to 22.92 h.In summary,steam explosion pretreatment effectively improved the nutritional and antioxidant properties of rapeseed oil.

关 键 词：蒸汽膨爆 微结构 菜籽多酚 抗氧化性 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646.1[轻工技术与工程—食品科学与工程]