辣木籽油在加工中易因高温而氧化和降解,导致其品质降低,因此探索辣木籽油的热稳定性对拓展该新资源油脂的用途具有重要意义。以棕榈油作为参照,研究加热温度和加热时间对水酶法提取的辣木籽油稳定性的影响。结果表明,随着加热温度的升高和加热时间的延长,辣木籽油和棕榈油的总氧化值、酸价均呈现上升趋势,生育酚含量呈现下降趋势。200 ℃时,辣木籽油和棕榈油总氧化值较未加热时分别升高了2.1 meq/kg和12.0 meq/kg;辣木籽油和棕榈油的酸价分别为各自对应初始酸价的1.1倍和1.3倍;辣木籽油α-生育酚保留率为棕榈油的1.2倍。120 min时,辣木籽油和棕榈油的酸价分别增加了23.8%和52.6%;辣木籽油α-生育酚保留率比棕榈油高12.4%。热重分析结果显示,辣木籽油氧化分解起始温度比棕榈油高15.9 ℃,且质量损失比棕榈油低3.1%。因此,辣木籽油的热稳定性能优于棕榈油,具有作为煎炸专用油的潜在应用价值。
Moringa oleifera seed oil is prone to oxidation and degradation at high temperature during processing, which reduces its quality. Therefore, it is important to investigate the thermal stability of Moringa oleifera seed oil for expanding the use of the oil. Palm oil was used as a reference to study the thermal stability of Moringa oleifera seed oil extracted by aqueous enzymatic extraction. With increasing heating temperature and heating time, the total oxidation value and an acid value of Moringa oleifera seed oil and palm oil were increased, while tocopherol content was decreased. After heating at 200 °C, the total oxidation values of Moringa oleifera seed oil and palm oil increased by 2.1 meq/kg and 12.0 meq/kg, respectively, the acid values of Moringa oleifera seed oil and palm oil were 1.1 times and 1.3 times of their initial acid values, respectively, and the retention of α-tocopherol in Moringa oleifera seed oil was 1.2 times of that in palm oil. When heating after 120 min, the acid value of Moringa oleifera seed oil and palm oil increased by 23.8% and 52.6%, respectively, and the retention of α-tocopherol in Moringa oleifera seed oil was 12.4% higher than that of palm oil. Thermogravimetric analysis showed that the initial decomposition temperature of Moringa oleifera seed oil was 15.9 ℃ higher than that of palm oil, and the mass loss of Moringa oleifera seed oil was 3.1% lower than that of palm oil. Therefore, Moringa oleifera seed oil has better thermal stability than palm oil and has significant potential in frying oil.
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