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中国精品科技期刊2020
栾跃婷,朱莹丹,段章群,等. 鼠尾草酸对热加工菜籽油品质特性的影响[J]. 食品工业科技,2024,45(15):1−11. doi: 10.13386/j.issn1002-0306.2023050075.
引用本文: 栾跃婷,朱莹丹,段章群,等. 鼠尾草酸对热加工菜籽油品质特性的影响[J]. 食品工业科技,2024,45(15):1−11. doi: 10.13386/j.issn1002-0306.2023050075.
LUAN Yueting, ZHU Yingdan, DUAN Zhangqun, et al. Effect of Carnosic Acid on Quality Characteristics of Rapeseed Oil during Thermal Processing[J]. Science and Technology of Food Industry, 2024, 45(15): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050075.
Citation: LUAN Yueting, ZHU Yingdan, DUAN Zhangqun, et al. Effect of Carnosic Acid on Quality Characteristics of Rapeseed Oil during Thermal Processing[J]. Science and Technology of Food Industry, 2024, 45(15): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050075.

鼠尾草酸对热加工菜籽油品质特性的影响

Effect of Carnosic Acid on Quality Characteristics of Rapeseed Oil during Thermal Processing

  • 摘要: 本研究以菜籽油为原料,通过添加不同浓度的(0、200、400、700 mg/kg)鼠尾草酸和200 mg/kg特丁基对苯二酚对比分析,系统研究菜籽油热加工过程中(180 ℃,0、8、16、24、32 h)的色度、酸价、过氧化值、生育酚、黏度、脂肪酸组成与极性组分等的变化规律,以揭示鼠尾草酸对热加工菜籽油品质特性的影响规律。结果显示,鼠尾草酸添加量为700 mg/kg时表现出最优作用:延缓了菜籽油色度的劣变和抑制了油脂黏度的增大;热加工32 h后,酸价增幅最小,由0.280±0.030 mg/g升至0.757±0.020 mg/g,过氧化值较其余添加量低,为0.138 g/100 g;在热加工过程中α-生育酚损耗率与γ-生育酚损耗率均最低,分别为95.51%±0.96%与83.37%±0.39%;在热加工32 h时的极性组分含量为26.62%±0.03%,使菜籽油的热加工寿命得到延长。鼠尾草酸在热加工菜籽油中的使用可更好地实现对风险因子的控制,减少油脂浪费。

     

    Abstract: In order to reveal the influence of carnosic acid on the quality characteristics of thermal processed rapeseed oil, the changes of color, acid value, peroxide value, tocopherol, viscosity, fatty acid composition and total polar compound were investigated during thermal processing (180 ℃, 0, 8, 16, 24, 32 h) by adding different concentrations of carnosic acid (0, 200, 400, 700 mg/kg) and 200 mg/kg tert-butylhydroquinone as antioxidants. The results indicated that the addition of 700 mg/kg carnosic acid showed a better performance in the thermal processed rapeseed oil: The color deterioration was delayed and the increase of viscosity was inhibited; the increased value of acid value was the smallest which was from 0.280±0.030 mg/g to 0.757±0.020 mg/g, as well as the minimum peroxide value (0.138 g/100 g) was obtained at 32 h; the loss rate of α-tocopherol and γ-tocopherol were 95.51%±0.96% and 83.37%±0.39%, respectively; the content of polar components was 26.62%±0.03%, prolonging the thermal processing life of rapeseed oil by delaying the increase of total polar compound. It was found that the use of carnosic acid could better control the risk factors in rapeseed oil during thermal processing and reduce the waste of oils.

     

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