摘要
以酸值(acid value,AV)、过氧化值(peroxide value,POV)及丙二醛(malondialdehyde,MDA)含量为指标,结合脂肪酸的变化,研究甘油酶解法制备1,3-甘油二酯(diacylglycerol,DG)猪脂肪工艺过程中,脂质被氧化分解的特性,评估酶法制备获得的1,3-DG猪脂肪的食用卫生安全性。结果表明:酶法改性后的1,3-DG猪脂肪中富含20种脂肪酸,其中含饱和脂肪酸(saturated fatty acids,SFA)32.73%,单不饱和脂肪酸(monounsaturated fatty acids,MUFA)40.82%,多不饱和脂肪酸(polyunsaturated fatty acids,PUFA)24.20%。酶法改性制备过程中,制备各阶段对脂肪酸含量占比影响不显著(P>0.05);AV值随制备时间呈增长变化,制备2 h后AV值超出国家卫生标准控制值(1.5 mg KOH/g);POV值呈现缓慢下降趋势,并于6 h后稳定;丙二醛含量呈现先增后减并最后趋于平稳变化,POV与丙二醛质量分数在制备任何阶段均符合国家卫生标准(0.10%和0.25%)。酶法改性制备1,3-DG猪脂肪工艺不影响脂肪酸组分,过氧化值及丙二醛含量卫生指标符合国家标准,但酸值指标劣化变化显著。如何改善工艺,控制酸值指标劣化变化是酶法改性制备1,3-DG猪脂肪必须解决的技术问题。
The changes in fatty acids composition during enzymatic preparation of the 1,3 - diacylglycerols （DG） from lard and relevent indicators of lipid oxidation including acid value （AV）, peroxide value （POV）and the amount of malondialdehyde（MOD） were measured based on the GB 10146--2015 National Food Safety Standard of Edible Animal Oil and Fats to reveal the characteristics of lipid oxidation in enzymatic preparation of 1,3 - diacylglycerols from lard. The results showed that the 1,3 - DG lard contained 20 fatty acids including 32.73% saturated fatty acids （ SFA）, 40.82% monounsaturated fatty acids （ MUFA）, 24.20% polyunsaturated fatty acids （ PUFA ）. During the enzymatic preparation, the changes of fatty acids composition were not significant （ P 〉 0.05 ） ; AV increased with increasing time and exceed the national standard after 2 h（ 1.5 mg KOH/g） ;POV decreased smoothly and remained stable after 6 h;the amount of MOD firstly increased then decreased and finally tended towards stability. Both POV and the amount of MOD could meet the national standard requirement （0.10% and 0.25% , respectively）. Thus, the enzymatic process did not affect the fatty acids composition, and POV as well as the amount of MOD could meet the national standard requirement. AV degradation was significant, thus we should focus on the control of AV during enzymatic preparation of the 1,3 - DG from lard.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第1期92-96,101,共6页
Journal of the Chinese Cereals and Oils Association
关键词
猪油
1
3-甘油二酯
脂肪酸
酸值
过氧化值
丙二醛
lard, 1,3 - diacylglycerols, fatty acid, acid value, peroxide value, malondialdehyde
