Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (1): 237-242    DOI: 10.13995/j.cnki.11-1802/ts.022098
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
美藤果油对核桃油氧化稳定性的影响
李清清1, 余旭亚1, 耿树香2, 马婷2, 宁德鲁2, 韩本勇1*
1(昆明理工大学 生命科学与技术学院,云南 昆明,650500)
2(云南省林业和草原科学院,云南 昆明,650204)
Effects of Sacha Inchi oil on oxidation stability of walnut oil
LI Qingqing1, YU Xuya1, GENG Shuxiang2, MA Ting2, NING Delu2, HAN Benyong1*
1(Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China)
2(Yunnan Academy of Forestry and Grassland, Kunming 650204, China)
下载:  HTML   PDF (3436KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 以核桃油为对象,以添加质量分数为0.02%的2,6-二叔丁基-4-甲基苯酚(butylated hydroxytoluene,BHT)的核桃油为对照组,采用Schaal烘箱法,考察不同温度(25、35、45、55 ℃)避光条件下,不同质量比例美藤果油(0、1%、5%、10%、15%、20%)对核桃油过氧化值(peroxide value, POV)和酸价(acid value, AV)的影响,然后对氧化稳定性最好的核桃油的理化指标和脂肪酸含量进行检测。结果表明,20%美藤果油组的核桃油氧化稳定性最好,其多酚含量、VE、水分含量、皂化值和碘值分别为6.185 mg/kg、4 mg/100 g、0.42%、131.65 mg/g和150 g/100 g,均在国家标准范围内,在25、35、45、55 ℃条件下分别可以保存>43、>20、>10和>5 d,且60 ℃避光条件下,20 %美藤果油组的核桃油添加0.02% TBHQ(质量分数)后,其货架期预测大于33个月。添加合适比例的美藤果油显著提高了核桃油的氧化稳定性和品质,可为核桃油保存提供一种新策略。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
李清清
余旭亚
耿树香
马婷
宁德鲁
韩本勇
关键词:  核桃油  美藤果油  氧化稳定性  过氧化值  酸价  理化指标    
Abstract: This study was conducted with Schaal oven method to investigate the effects of different mass ratios of Sacha Inchi oil (0, 1%, 5%, 10%, 15%, 20%) on peroxide value (POV) and acid value (AV) of walnut oil at different temperature (25, 35, 45, 55 ℃) under dark conditions, and walnut oil added with 0.02% BHT (mass ratio) was taken as the control group. The physicochemical indexes and fatty acid content of walnut oil with the best oxidation stability were tested. The results showed that the walnut oil of 20% mass ratio Sacha Inchi oil had the best oxidation stability, and its physicochemical indexes including polyphenol (6.185 mg/kg), vitamin E (4 mg/100 g), moisture contents (0.42%), saponification value (131.65 mg/g) and iodine value (150 g/100 g) were all within the scope of national standards. Meanwhile, it could be stored for >43, >20, >10, >5 days at 25, 35, 45 and 55 ℃ respectively. After adding 0.02% mass ratio TBHQ, the shelf life forecast of the walnut oil added with 20% mass ratio Sacha Inchi oil was more than 33 months at 60 ℃ dark conditions. The oxidation stability and quality of walnut oil were significantly improved by adding a proper proportion of Sacha Inchi oil, which could provide a new strategy for walnut oil preservation.
Key words:  walnut oil    Sacha Inchi oil    oxidative stability    peroxide value    acid value    physicochemical indexes
收稿日期:  2019-08-26                出版日期:  2020-01-15      发布日期:  2020-03-27      期的出版日期:  2020-01-15
基金资助: 国家自然科学基金(21766012);云南省重大科技专项计划(2018ZG003)
作者简介:  硕士研究生(韩本勇副教授为通讯作者,E-mail: xmcx668@126.com)
引用本文:    
李清清,余旭亚,耿树香,等. 美藤果油对核桃油氧化稳定性的影响[J]. 食品与发酵工业, 2020, 46(1): 237-242.
LI Qingqing,YU Xuya,GENG Shuxiang,et al. Effects of Sacha Inchi oil on oxidation stability of walnut oil[J]. Food and Fermentation Industries, 2020, 46(1): 237-242.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022098  或          http://sf1970.cnif.cn/CN/Y2020/V46/I1/237
[1] ARRANZ S, PEREZ-JIMENEZ J, SAURA-CALIXTO F. Antioxidant capacity of walnut (Juglans regia L.): contribution of oil and defatted matter[J]. European Food Research and Technology, 2008, 227(2): 425-431.
[2] GHARIBZAHEDI S M T, MOUSAVI S M, HAMEDI M, et al. Determination and characterization of kernel biochemical composition and functional compounds of Persian walnut oil[J]. Journal of Food Science and Technology, 2014, 51(1): 34-42.
[3] GAO P, LIU R, JIN Q, et al. Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity[J]. LWT-Food Science and Technology, 2019, 110: 346-352.
[4] MU H, GAO H, CHEN H, et al. Study on the volatile oxidation compounds and quantitative prediction of oxidation parameters in walnut (Carya cathayensis Sarg.) Oil[J]. European Journal of Lipid Science and Technology, 2019, 121(6): 1 800 521.
[5] BERA D, LAHIRI D, NAG A. Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants[J]. Journal of Food Engineering, 2006, 74(4): 542-545.
[6] MARTINEZ M L, PENCI M C, IXTAINA V, et al. Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions[J]. LWT-Food Science and Technology, 2013, 51(1): 44-50.
[7] FANALI C, DUGO L, CACCIOLA F, et al. Chemical characterization of Sacha Inchi (Plukenetia volubilis L.) oil[J]. Journal of agricultural and food chemistry, 2011, 59(24): 13 043-13 049.
[8] E SILVA K F C, DASILVA CARVALHO A G, RABELO R S, et al. Sacha inchi oil encapsulation: Emulsion and alginate beads characterization[J]. Food and Bioproducts Processing, 2019, 116: 118-129.
[9] FOLLEGATTI-ROMERO L A, PIANTINO C R, GRIMALDI R, et al. Supercritical CO2 extraction of omega-3 rich oil from Sacha inchi (Plukenetia volubilis L.) seeds[J]. The Journal of Supercritical Fluids, 2009, 49(3): 323-329.
[10] 张思佳, 黄璐,熊周权,等. 美藤果油研究进展[J]. 粮食与油脂, 2013, 26(6): 4-6.
[11] CISNEROS F H, PAREDES D, ARANA A, et al. Chemical composition, oxidative stability and antioxidant capacity of oil extracted from roasted seeds of Sacha-Inchi (Plukenetia volubilis L.)[J]. Journal of Agricultural and Food Chemistry, 2014, 62(22): 5 191-5 197.
[12] 张和平, 赵鹏,李涛,等. 美藤果油氧化稳定性研究及其货架期预测[J]. 昆明理工大学学报:自然科学版, 2016, 41(1): 88-92;109.
[13] 魏香, 陈朝晨,蔡嵩,等. 三种食品抗氧化剂对核桃油抗氧化作用的影响[J]. 中国油脂, 2000, 25(6): 134-136.
[14] 朱式业, 熊武国,李加兴,等. 茶多酚对牡丹籽油氧化稳定性的影响及货架期预测[J]. 中国油脂, 2019,44(1):92-96.
[15] HUANG L, XU J, LI T, et al. Effects of additional Mg2+ on the growth, lipid production, and fatty acid composition of Monoraphidium sp. FXY-10 under different culture conditions[J]. Annals of Microbiology, 2014, 64(3): 1 247-1 256.
[16] LV S, WU Y, LI C, et al. Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods[J]. Journal of Agricultural and Food Chemistry, 2014, 62(8): 1 810-1 818.
[17] NEVIN K G, RAJAMOHAN T. Virgin coconut oil supplemented diet increases the antioxidant status in rats[J]. Food Chemistry, 2006, 99(2):260-266.
[18] KUMAR A, CHATTOPADHYAY S. DNA damage protecting activity and antioxidant potential of pudina extract[J]. Food Chemistry, 2007, 100(4):1 377-1 384.
[19] 黄克, 崔春,赵谋明,等. Rancimat法与Schaal烘箱法测定花生油和花生酱氧化稳定性的对比[J]. 食品与发酵工业, 2011, 37(10): 145-148.
[20] 杨媛媛, 王锐,张有林. 贮藏条件对冷榨精炼核桃油脂氧化酸败的影响[J]. 食品与发酵工业, 2019, 45(1): 159-164.
[21] 幸胜平, 付晓记,付江凡,等.不同包装材料和密闭储藏处理对油菜籽品质的影响[J]. 食品与发酵工业, 2019, 45(13): 166-170.
[22] LIU Q, XU Y K, ZHANG P, et al. Chemical composition and oxidative evolution of Sacha Inchi (Plukentia volubilis L.) oil from Xishuangbanna (China)[J]. Grasas y Aceites, 2014, 65(1): 12.
[23] 刘玉兰, 安柯静,胡爱鹏,等. 美藤果及其果油品质[J]. 食品科学, 2018, 39(3): 193-199.
[24] CHIRINOS R, ZULOETA G, PEDRESCHI R, et al. Sacha inchi (Plukenetia volubilis): a seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacity[J]. Food Chemistry, 2013, 141(3): 1 732-1 739.
[25] 赵菁,陈玉,乔雪,等. 铁核桃油的氧化稳定性及抗氧化剂对其影响研究[J].中国油脂, 2018, 43(1): 24-26.
[26] HABIBIE A, YAZDANI N, SABA M K, et al. Ascorbic acid incorporated with walnut green husk extract for preserving the postharvest quality of cold storage fresh walnut kernels[J]. Scientia Horticulturae, 2019, 245: 193-199.
[27] NIKOVSKA K. Oxidative stability and rheological properties of oil-in-water emulsions with walnut oil[J]. Advance Journal of Food Science and Technology, 2010, 2(3): 172-177.
[28] 苗苗, 汪霞丽,李玉春,等. 冷榨湖南山核桃油的适度精炼与氧化稳定性研究[J]. 食品与机械, 2016, 32(8): 140-142.
[29] 王芳梅, 张鑫,谷盼盼,等. 新疆打瓜籽油氧化稳定性的研究及货架期预测[J]. 食品与发酵工业, 2019, 45(5): 164-169.
[30] UGUZ G, ATABANI A E, MOHAMMED M N, et al. Fuel stability of biodiesel from waste cooking oil: A comparative evaluation with various antioxidants using FT-IR and DSC techniques[J]. Biocatalysis and Agricultural Biotechnology, 2019,21: 101 283.
[31] BUOSI G M, DA SILVA E T, SPACINO K, et al. Oxidative stability of biodiesel from soybean oil: comparison between synthetic and natural antioxidants[J]. Fuel, 2016, 181: 759-764.
[32] 高佳佳, 郑洋,黄训端,等.几种抗氧化剂对棉籽油氧化稳定性的影响[J].食品工业科技, 2013, 34(11):283-286.
[1] 曹联飞, 何程豪, 孙玉敬. 大蜜蜂和黑大蜜蜂蜂蜜的理化指标及抗氧化活性分析[J]. 食品与发酵工业, 2021, 47(9): 262-267.
[2] 阮雁春, 彭旭东, 杨丹. 花生蛋白水解物对色拉酱贮藏稳定性的影响[J]. 食品与发酵工业, 2021, 47(8): 96-100.
[3] 吴涵, 施文正, 王逸鑫, 杨文仙. 腌制对鱼肉风味物质及理化性质影响研究进展[J]. 食品与发酵工业, 2021, 47(2): 285-291.
[4] 丁波, 代安娜, 顾利, 王溪桥, 刘红娜. 卤制过程中牦牛肉品质的变化规律[J]. 食品与发酵工业, 2020, 46(9): 171-175.
[5] 李东蕊, 刘红霞, 吴剑荣, 夏小乐. 豆瓣酱工业发酵过程中生物胺的生成规律[J]. 食品与发酵工业, 2020, 46(9): 78-82.
[6] 蔡嘉铭, 王际辉, 陶冶, 肖珊, 刘冰南, 王亮. 霉菌发酵剂对干发酵香肠的理化指标、氧化程度及风味的影响[J]. 食品与发酵工业, 2020, 46(5): 17-22.
[7] 徐杰, 孙浩, 张国红, 王丰俊. 核桃油基油凝胶的制备及特性研究[J]. 食品与发酵工业, 2020, 46(5): 188-193.
[8] 陈可丹, 吴晓江, 陈延儒, 刘婷, 万茵, 刘成梅, 吴酬飞, 付桂明. 顶温对特香型大曲理化指标及菌群演替的影响[J]. 食品与发酵工业, 2020, 46(5): 52-58.
[9] 彭璐, 明红梅, 董异, 王小军, 王轩, 陶敏, 曾茂闯. 不同曲层中高温大曲质量差异性研究[J]. 食品与发酵工业, 2020, 46(3): 58-64.
[10] 李清清, 余旭亚, 耿树香, 马婷, 宁德鲁, 韩本勇. 复合核桃油的体外抗氧化活性[J]. 食品与发酵工业, 2020, 46(24): 31-36.
[11] 肖胜舰, 郭浩, 黄钧, 周荣清, 张立强, 金垚. 甜型梨酒发酵过程中理化指标和挥发性组分的时间变化特征[J]. 食品与发酵工业, 2020, 46(21): 55-61.
[12] 毕会敏, 范方宇, 杨宗玲, 李晗, 罗林, 陈乔稳. 纳米SiO2/大豆分离蛋白为壁材的核桃油微胶囊特性[J]. 食品与发酵工业, 2020, 46(21): 147-153.
[13] 王宇凡, 张文斌, 徐琳娜. 江南地区粳米食味品质评价方法[J]. 食品与发酵工业, 2020, 46(21): 247-252.
[14] 卢君, 唐平, 山其木格, 王丽, 王凡, 孟天毅, 梁青松, 张乐, 李长文. 不同封窖方式对酱香白酒基础酿造的影响[J]. 食品与发酵工业, 2020, 46(2): 203-207.
[15] 李长凤, 陈光静, 冉春霞, 陈绍全, 李强, 阚建全. 不同包装方式对薏米挂面贮藏品质的影响[J]. 食品与发酵工业, 2020, 46(2): 231-238.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn