This study used seeding-watermelon seeds as raw material, seeding-watermelon seeds oil was extracted by ultrasonic assisted extraction. Heated by Schall oven method peroxide value (POV) was used as an indicator, the effects of temperature, air, lighting, water, metal ions and antioxidants on the stability of seeding-watermelon seeds oil were studied. The results showed that temperature, air, lighting, water, and metal ions all caused an increase in the POV of the oil during storage. Under the conditions of low temperature, light protection, sealing, and avoiding moisture and metal ions, the storage period of seeding-watermelon seeds oil could be prolonged. The effects of metal ions on the oxidative stability of seeding-watermelon seeds oil was Fe3+>Zn2+>Cu2+>Mg2+>Na+. Adding antioxidants could effectively delay the oxidation of seeding-watermelon seeds oil. Different antioxidants had different antioxidative effects on the oil, and the order of the antioxidant capacity was TBHQ>VE>BHA. These three antioxidants showed the best antioxidant effects on seeding-watermelon seeds oil when they were added at 0.02%. Adding 0.02% TBHQ extended the shelf life of the seeding-watermelon seeds oil from 136 d to 534 d at 20 ℃.
WANG Fangmei
,
ZHANG Xin
,
GU Panpan
,
XU Ruonan
,
ZHANG Hongyu
,
ZHANG Xiuke
,
WANG Yingmei
,
Sealy Azat Abulimit
,
WANG Liang
. Study on oxidative stability of Xinjiang seeding-watermelon seeds oil and its shelf-life prediction[J]. Food and Fermentation Industries, 2019
, 45(5)
: 164
-169
.
DOI: 10.13995/j.cnki.11-1802/ts.018009
[1] 程瑛琨,孟庆繁,陈亚光,等. 籽瓜多种营养成分的分析[J]. 食品研究与开发, 2006, 27(7):169-171.
[2] 尹嘉敏,籽瓜的营养价值[J].北京农业,2014,36:68-69.
[3] 赵海霞,王晨,刘娅,等.打瓜籽蛋白质提取工艺的优化[J].食品工业, 2015(8):95-99.
[4] 朴金哲,刘洪章. 打瓜籽挥发油提取与分析[J]. 北方园艺, 2010(8):23-25.
[5] 钟芹,陈国刚. 打瓜籽蛋白功能特性的分析研究[J].农产品加工, 2015(8):46-50.
[6] 邓芝串,张晖,张超,等. 籽瓜种子蛋白质的持水及持油性研究[J]. 中国粮油学报, 2015, 30(9):49-54.
[7] 张超,郭晓飞,李武,等. 籽瓜种子蛋白质组成及其提取工艺优化的研究[J]. 中国粮油学报,2013,28(9):119-123.
[8] 刘程惠,胡文忠,宋颖凡,等. 超声波提取打瓜籽油工艺优化[J]. 食品与发酵工业, 2014, 40(12):223-229.
[9] 郭华,侯冬岩,回瑞华,等.气相色谱-质谱法分析籽瓜中的化学成分[J].食品科学, 2009, 30(10):173-175.
[10] 宋颖凡,刘程惠,胡文忠,等. 超声辅助提取打瓜籽油工艺及其脂肪酸成分研究[J]. 食品工业科技, 2012, 33(17):255-258.
[11] 安忠梅,刘程惠,胡文忠,等. 超临界CO2流体萃取打瓜籽油的工艺研究[J]. 中国油脂, 2014, 39(2):10-13.
[12] 王文琼,包怡红,蔡秋红,等. 超声波辅助法提取山核桃油的研究[J]. 中国粮油学报, 2012, 27(12):47-53.
[13] 张丽. 核桃油脂提取及其稳定性的研究[D]. 石河子:石河子大学, 2010.
[14] 赵声兰,李涛,蔡绍芬,等. 几种抗氧化剂对核桃油抗氧化性能的研究[J]. 食品科学, 2002, 23(2):135-138.
[15] 张志强,张海满. 天然维生素E对胡麻油及α-亚麻酸的抗氧化作用[J]. 青海大学学报, 2005, 23(2):41-42.
[16] 项妤,张贵君,甘德全. 天然维生素E对当归油稳定性的增强作用[J]. 中国实验方剂学杂志, 2012, 18(5):76-78.
[17] 于修烛. 苹果籽及苹果籽油特性研究[D]. 杨凌:西北农林科技大学,2004.
[18] 张琨,何锦风,蒲彪,等. 汉麻籽油自氧化及抗氧化性能的研究[J]. 中国油脂, 2008, 33(2):22-25.
[19] 胡林子,李新华,马永全,等. 非洲山毛豆油抗氧化稳定性研究[J]. 食品科技, 2011(6):213-216.