食品工业科技2024，Vol.45Issue(15)：45-55,11.DOI:10.13386/j.issn1002-0306.2023050075
鼠尾草酸对热加工菜籽油品质特性的影响
Effect of Carnosic Acid on Quality Characteristics of Rapeseed Oil during Thermal Processing
摘要
Abstract
In order to reveal the influence of carnosic acid on the quality characteristics of thermal processed rapeseed oil,the changes of color,acid value,peroxide value,tocopherol,viscosity,fatty acid composition and total polar compound were investigated during thermal processing(180 ℃,0,8,16,24,32 h)by adding different concentrations of carnosic acid(0,200,400,700 mg/kg)and 200 mg/kg tert-butylhydroquinone as antioxidants.The results indicated that the addition of 700 mg/kg carnosic acid showed a better performance in the thermal processed rapeseed oil:The color deterioration was delayed and the increase of viscosity was inhibited;the increased value of acid value was the smallest which was from 0.280±0.030 mg/g to 0.757±0.020 mg/g,as well as the minimum peroxide value(0.138 g/100 g)was obtained at 32 h;the loss rate of α-tocopherol and y-tocopherol were 95.51％±0.96％and 83.37％±0.39％,respectively;the content of polar components was 26.62％±0.03％,prolonging the thermal processing life of rapeseed oil by delaying the increase of total polar compound.It was found that the use of carnosic acid could better control the risk factors in rapeseed oil during thermal processing and reduce the waste of oils.关键词
鼠尾草酸/菜籽油/热加工/品质特性Key words
carnosic acid/rapeseed oil/thermal processing/quality characteristics分类
轻工纺织引用本文复制引用
栾跃婷,朱莹丹,段章群,柴成梁,赵英男,刘妍妍,薛雅琳,王宪青..鼠尾草酸对热加工菜籽油品质特性的影响[J].食品工业科技,2024,45(15):45-55,11.基金项目
中央级公益性科研院所基本科研业务费专项基金项目(ZX2222). （ZX2222）
