摘要
本实验对希尔、香玲和老树3个品种的核桃经过30~150℃不同温度加热1 h后的压榨核桃毛油物化、营养成分和气味等的变化规律进行了分析研究。研究数据表明在考察温度范围内核桃经过不同温度加热后,其压榨毛油氧化稳定时间均有所延长,当加热温度达到150℃3个品种的核桃毛油的氧化稳定时间分别为4.2、3.97、4.8 h,比对照分别延长了6.4、2.9、7.4倍;不同温度加热处理后核桃油中水分均有所下降;在120~150℃温度加热1 h后,核桃压榨油的酸价和过氧化值相比对照也有所下降,显示油脂氧化受到抑制;营养成分对加热温度的变化呈现升高(总酚、β-谷甾醇)、下降(VE)、变化不明显(角鲨烯)等变化规律,可能与营养成分的热稳定性或溶出规律有关,其中经过150℃加热后总酚含量明显上升,分别达到17.63、11.31、9.37μg/g,比对照增加了161.1%、82.4%、21.3%。水分降低、多酚和β-谷甾醇含量的升高对提高加热后核桃油氧化稳定性的可能性最大,同时不排除具有抗氧化性的美拉德反应产物的贡献,具体机理有待进一步研究。利用电子鼻能够对核桃油的整体风味进行有效判别,由传感器的响应值分析得出,核桃油气味中主要由乙醇、对硫化物、氮氧化合物以及芳香成分、有机硫化物等组成,种间差异可区分。
In this paper,the change law of physical and chemical properties,nutrients and smell were analyzed on walnuts oils after being heated under different baking temperatures on walnuts from 30 to 150 ℃ for 1 h. The walnuts oils were husked and squeezed from three different varieties,including Xier,Xiangling and Old tree. The research revealed that the oxidation stability time of the squeezing oil has extended after baking,the oxidation stability of three kinds of walnut oils reached 4. 2,3. 97 and 4. 8 h when baking temperature reaches 150 ℃; they are 6. 4,2. 9 and 7. 4 times improving respectively compare with the baseline measured before baking. The experiment showed that the moistures of the walnut oil were all decreased after heating. The acid and peroxide value were decreased also compared with baseline after heating under 120 ~ 150 ℃ for 1 h,meanwhile,the oxidation of the oil is restrained.With the increasing of the heating temperature,the total phenol and β-sitosterol are increasing,while no obvious change on squalene,and VE is decreasing. The different change rule on the nutrition ingredient may be related to the thermal stability of nutrients or dissolution laws. Total phenol content has significantly increased by161. 1% 、82. 4%and 21. 3% after heating at 150 ℃ compared with baseline,and reached to 17. 63,11. 31 and 9. 37 μg/g. The reduction of moisture content,increase of the contents of polyphenols and β-sitosterol including Maillard reaction products might be the main contribution on the improving of oxidation stability of heated walnut oil,while the root cause and specific mechanism need be further studied. Electronic nose was used to the overall flavor of different walnut oil effectively,and to determine the response value analysis of sensor,the walnut oil is mainly composed of ethanol,sulfide,nitrogen oxides and aromatic ingredients,organic sulfur,etc. The differences between specifics can be distinguished by the electronic nose.
作者
罗凡
费学谦
戚雨婷
王超
胡立松
Luo Fan;Fei Xueqian;Qi Yuting;Wang Chao;Hu Lisong(Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400;Zhejiang A ＆ F University, Lin＇an 311300)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第6期51-58,共8页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2016YFD0600803)
中央级公益性科研院所基本科研业务费专项资金(CAFYBB2017ZA004-10)
关键词
热处理
核桃油
氧化稳定性
总酚
气味
thermal treatment
walnut oil
oxidation stability
total phenol
smell
