摘要
为保持核桃油热加工过程中营养和热稳定性,将核桃油与亚麻籽油、花生油、红花籽油和菜籽油进行调和,根据中国营养学会推荐脂肪酸摄入量,利用数学模型计算出核桃调和油中各原料所占比例,研制出核桃油含量分别为1%、5%、15%、25%的营养均衡核桃调和油。分析中式烹饪温度下核桃调和油的过氧化值、茴香胺值和总氧化值及品质变化和脂肪酸含量的变化。结果表明,4种调和油饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)的质量分数比例接近0.27:1:1,n-6/n-3脂肪酸均在(4~6):1推荐值范围之内,符合人体对脂肪酸均衡摄入的需求。1%、5%、15%、25%的调和油过氧化值、茴香胺值和总氧化值随加热温度升高而升高,210℃时PUFA/SFA比值分别为0.30%、0.39%、0.70%、0.96%,MUFA/PUFA比值较纯核桃油分别增加0.03%、0.07%、0.11%、0.14%,n-6/n-3脂肪酸比例介于4.42~5.76之间过氧化值、茴香胺值及总氧化值均低于纯核桃油,表明纯核桃油经过调和,有助于减缓氧化物的生成,提高热稳定性,维持脂肪酸的膳食平衡。
In order to maintain nutritional and thermal stability of walnut oil during thermal processing, walnut oil was blended with flaxseed oil, peanut oil, safflower oil and rapeseed oil. According to the intake of fatty acids recommended by the Chinese Nutrition Society, the proportion of each raw material in walnut blend oil was calculated by a mathematical model. Nutritionally balanced walnut blend oils containing 1%, 5%, 15% and 25% walnut oil, respectively, were developed. The changes in peroxidation value, anisidine value and total oxidation value as well as quality and fatty acid content of walnut oil were analyzed at the temperatures of Chinese cooking. The results showed that the ratios of saturated fatty acids(SFA), monounsaturated fatty acids(MUFA) and polyunsaturated fatty acids(PUFA) of the four kinds of blended oils were close to 0.27:1:1, and n-6/n-3 fatty acids were all within the recommended value range of(4~6):1, which met the human body’s requirement for a balanced intake of fatty acids. The peroxidation value, aniside value and total oxidation value of the 1%, 5%, 15% and 25% blend oils increased with an increase of heating temperature, and the PUFA/SFA ratio at 210℃ decreased by 0.30%, 0.39%, 0.70% and 0.96% compared with pure walnut oil, respectively. Compared with the pure walnut oil, the MUFA/PUFA ratio increased by 0.03%, 0.07%, 0.11% and 0.14%, respectively. The ratio of n-6/n-3 fatty acids ranged within 4.42~5.76, with the peroxide value, anisidine value and total oxidation value all lower than those of the pure walnut oil. These results indicate that the blending of pure walnut oil with certain oils could help to slow down the formation of oxides while improving oil’s thermal stability and maintaining a dietary balance of fatty acids.
作者
徐丹亚
焦云琦
闫皓
卢亮亮
李晓曼
刘凤兰
孔令明
孙俪娜
XU Danya;JIAO Yunqi;YAN Hao;LU Liangliang;LI Xiaoman;LIU Fenglan;KONG Lingming;SUN Li’na(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China;Institute of Drug Control,Urumqi 830011,China;Economic Forest Research Institute,Xinjiang Academy of Forestry,Urumqi 830000,China;Institute of Agricultural Mechanization,Xinjiang Academy of Agricultural Sciences,Urumqi 830000,China)
出处
《现代食品科技》
CAS
北大核心
2023年第1期254-261,共8页
Modern Food Science and Technology
基金
新疆维吾尔自治区级“人才引领林果业提质增效”试点工作核桃产业专家团队项目。
关键词
核桃油
调和油
计算机建模
热稳定性
脂肪酸组成
walnut oil
blended oil
computer modeling
thermal stability
fatty acid composition
