烘烤对亚麻籽油理化品质、化学组成和抗氧化活性的影响OACSCDCSTPCD
Effect of Dry-air Roasting on the Physicochemical Properties,Chemical Composition,and Antioxidant Activities of Flaxseed Oils
亚麻籽油因较高的营养价值而受到消费者的青睐,然而,热加工对亚麻籽油品质的影响仍有待阐明.利用热空气对亚麻籽进行烘烤,研究不同烘烤条件对亚麻籽油理化品质(酸价、过氧化值、色泽)、化学组成(共轭二烯、共轭三烯、类胡萝卜素、生育酚、总酚、美拉德反应产物、脂肪酸组成)以及氧化稳定指数、DPPH、ABTS的影响.结果表明:随着烘烤程度增加,亚麻籽油酸价从0.12 mg KOH/100 g增加至1.79 mg KOH/100g;过氧化值、共轭二烯先增加后减少;类胡萝卜素、总酚、美拉德反应产物、共轭三烯、氧化稳定指数、DPPH以及ABTS均增加,α-亚麻酸含量随烘烤程度增加略微减少.适度烘烤明显改善了亚麻籽油的品质.本研究结果为亚麻籽及亚麻籽油加工提供数据支撑.
Flaxseed oil is favored by consumers because of its high nutritional value.However,the effect of thermal pro-cessing on the quality of flaxseed oil remains to be clarified.The effects of dry-air roasting on the physicochemical prop-erties(acid value,peroxide value,color),chemical composition(conjugated diene,conjugated triene,carotenoids,to-copherol,total phenolics,Maillard reaction products,fatty acid composition),oxidation stability index,DPPH,and ABTS of flaxseed oil were investigated.The results showed that with the increase of roasting degree,the color of flaxseed oil became darker,the acid value increased,the peroxide value and conjugated diene first increased and decreased,while carotenoids,total phenols,Maillard reaction products,conjugated trienes,oxidation stability index,DPPH,and ABTS increased during roasting.The content of α-linolenic acid decreased slightly in the roasting process.Moderate roasting significantly improved the quality of flaxseed oils.The results of this study would provide support for flaxseed and flaxseed oil processing.
张东;段晓亮;王少甲;曹雁平
北京食品营养与人类健康高精尖创新中心 北京工商大学 北京 100048||北京市食品添加剂工程技术研究中心 北京工商大学 北京 100048||国家粮食和物资储备局科学研究院 北京 100037国家粮食和物资储备局科学研究院 北京 100037北京食品营养与人类健康高精尖创新中心 北京工商大学 北京 100048||北京市食品添加剂工程技术研究中心 北京工商大学 北京 100048
亚麻籽油热风烘烤脂肪酸组成美拉德反应产物氧化稳定指数
flaxseed oildry-air roastingfatty acid compositionMaillard reaction productsoxidative stability index
《中国食品学报》 2023 (012)
105-113 / 9
公益性科研院所基本科研业务费项目(JY2013)
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