中国食品学报2023，Vol.23Issue(12)：105-113,9.DOI:10.16429/j.1009-7848.2023.12.012
烘烤对亚麻籽油理化品质、化学组成和抗氧化活性的影响
Effect of Dry-air Roasting on the Physicochemical Properties,Chemical Composition,and Antioxidant Activities of Flaxseed Oils
摘要
Abstract
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.关键词
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Key words
flaxseed oil/dry-air roasting/fatty acid composition/Maillard reaction products/oxidative stability index引用本文复制引用
张东,段晓亮,王少甲,曹雁平..烘烤对亚麻籽油理化品质、化学组成和抗氧化活性的影响[J].中国食品学报,2023,23(12):105-113,9.基金项目
公益性科研院所基本科研业务费项目(JY2013) （JY2013）
