摘要
以自制的花椒籽仁油（Zanthoxylum bungeanum seed kernel oil,ZBSKO）为原料,采用烘箱法模拟ZBSKO的加热过程。以反式脂肪酸（trans fatty acids,TFAs）组成、酸值和过氧化值为指标,研究不同加热条件对ZBSKO的TFAs组成、酸值和过氧化值的影响。结果表明,随着加热温度的升高和加热时间的延长,ZBSKO中TFAs总含量、酸值和过氧化值均增大,空气将加速TFAs的形成和ZBSKO的氧化酸败。当加热温度分别为100、150、200℃,若加热时间分别不超过6、4、2 h时,ZBSKO中的总TFAs含量均能满足国家标准（0.30 g/100 g）要求;若加热时间分别不超过6、1、1 h时,ZBSKO中的酸值均能满足国家标准（3.0 mg KOH/g）要求;若加热时间达到8 h时,ZBSKO中的过氧化值均不超过国家标准（6.0 mmol/kg）要求。结论：ZBSKO在烹饪过程中于100℃条件下不宜超过6 h,于150~200℃不宜超过1 h。
The effects of oven heating conditions on trans fatty acid（TFA） composition, acid value and peroxide value of laboratory-made Zanthoxylum bungeanum seed kernel oil（ZBSKO） were evaluated in this study. The results showed that the amount of total TFAs, acid value and peroxide value of ZBSKO increased with increasing heating temperature and time, and TFAs were formed at an accelerated rate in the presence of air, accompanied by earlier occurrence of oxidative rancidity. When the heating temperature was 100, 150 and 200 ℃ for less than 6, 4 and 2 h, respectively, the amounts of total TFAs in ZBSKO could meet the national standard requirement（0.30 g/100 g）; When the heating time was not more than 6, 1 and 1 h, respectively, the acid values of ZBSKO also could meet the national standard requirement（3.0 mg KOH/g）; When the heating time was 8 hours at each temperature, the peroxide values of ZBSKO did not exceed the national standard limit（6.0 mmol/kg）. These results suggested that the ZBSKO should not be cooked for more than 6 hours at 100 ℃ and 1 hour at150–200 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第16期186-191,共6页
Food Science
基金
重庆市高校优秀成果转化资助项目(KJZH14105)
重庆工商大学研究生创新性科研项目(viscxx2014-052-31)
关键词
花椒籽仁油
加热过程
反式脂肪酸
酸值
过氧化值
Zanthoxylum bungeanum seed kernel oil
heating process
trans fatty acids
acid value
peroxide value
