摘要
为了对比分析不同储存温度及添加抗氧化剂对菜籽油挥发性成分及综合品质的影响,在45、25、15℃分别进行112、196、196 d的菜籽油储存试验,并在45、25℃设置添加TBHQ储存,定期取样对其理化指标、活性物质和挥发性成分含量进行检测分析。结果表明,在储存试验期间,5份菜籽油的酸价均未超出GB/T 1536—2021限量,45、25、15℃下空白菜籽油的过氧化值分别于28、84、168 d超出国标限量,而45、25℃下添加TBHQ菜籽油均未超标。菜籽油中维生素E和甾醇含量随储存温度升高降幅增大,添加TBHQ能减少维生素E和甾醇损失,但15℃不添加TBHQ储存比25、45℃添加TBHQ储存的减损效果更好。初始菜籽油中共检出6类挥发性成分,挥发性成分总量为3623.82μg/kg,其中含量最高的是酚类,其次为醛类。储存112 d时,45℃空白、45℃添加TBHQ、25℃空白、25℃添加TBHQ菜籽油及15℃空白菜籽油中挥发性成分总量分别为3987.63、9788.14、2192.65、5235.95、3338.79μg/kg,其中醛类物质含量分别升高至2803.19、1972.21、1136.68、1043.05、1484.57μg/kg,酚类物质含量分别降低至30.28、125.98、255.17、493.09、700.55μg/kg。降低储存温度和添加TBHQ对减少菜籽油中醛类物质生成和酚类物质损失总体均有明显作用,但降低温度比添加TBHQ对减少酚类损失更有效,对保持菜籽油原始风味的效果也更好。综上,低温储存对菜籽油保质保鲜效果较好。
For comparing and analyzing the effects of different storage temperatures and the addition of antioxidants on the volatile components and comprehensive quality of rapeseed oil,the storage tests of rapeseed oil were carried out under different conditions(45℃with and without adding TBHQ for 112 d,25℃with and without adding TBHQ for 196 d,15℃for 196 d),and the oil samples were taken periodically to test and analyze physical and chemical indicators,the contents of active substance and volatile components.The results showed that during the storage test,the acid values of the five rapeseed oils did not exceed the limit of GB/T 1536-2021,the peroxide values of blank rapeseed oil stored at 45,25℃and 15℃exceeded the limit at 28,84 d and 168 d,respectively,while the rapeseed oil with TBHQ stored at 45℃and 25℃did not exceed the limit.The contents of vitamin E and sterols in rapeseed oil decreased with the increase of storage temperature,adding TBHQ could reduce the loss of vitamin E and sterols,but blank storage at 15℃was better than adding TBHQ storage at 25℃and 45℃to reduce the loss.A total of 6 types of volatile components were detected in the initial rapeseed oil,and the total content of volatile components was 3623.82μg/kg,of which the highest content was phenols,followed by aldehydes.At 112 d of storage,the total content of volatile components in 45℃blank and TBHQ-added rapeseed oil,25℃blank and TBHQ-added rapeseed oil and 15℃blank rapeseed oil were 3987.63,9788.14,2192.65,5235.95,3338.79μg/kg,respectively,of which the content of aldehydes increased to 2803.19,1972.21,1136.68,1043.05,1484.57μg/kg,and the phenols content decreased to 30.28,125.98,255.17,493.09,700.55μg/kg,respectively.Both lowering the storage temperature and adding TBHQ had significant effects on reducing aldehydes production and phenols loss generally,but lowering the temperature was more effective than adding TBHQ in reducing phenols loss and was more effective in maintaining the original flavor of rapeseed oil.In concl
作者
刘玉兰
孙国昊
马宇翔
田原
焦山海
张慧
LIU Yulan;SUN Guohao;MA Yuxiang;TIAN Yuan;JIAO Shanhai;ZHANG Hui(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Henan University of Technology Design and Research Academy,Zhengzhou 450001,China;Hainan Ausca International Oils and Grains Co.,Ltd.,Danzhou 571700,Hainan,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2023年第5期37-42,共6页
China Oils and Fats
基金
国家重点研发计划项目(2016YFD0401400)
校企合作研发项目“不同储存条件对菜籽油品质影响的研究”(JY28-2017-0101)。
