【摘要】 为探究不同温度和时间热加工处理对核桃油品质的影响,模拟生活与生产实践中核桃油常见热加工条件,以20℃室温存放核桃油为对照,对冷榨核桃油分别进行60、90、120、150、180、210℃条件下5 min和10 min热处理,测定不同温度处理组核桃油的过氧化值(POV)、茴香胺值(An V)、全过氧化值、脂肪酸(油酸、亚油酸和亚麻酸含量)和VE含量,分析不同热加工处理对核桃油氧化稳定性及不饱和脂肪酸稳定性的影响。结果表明,核桃油的过氧化值随加热温度的升高而升高,150℃达到最大值,180℃热处理后下降;茴香胺值随加热温度升高和时间延长呈上升趋势;油酸含量随加热温度升高逐渐下降,但210℃热处理组含量降幅较小;在60~120℃温度范围内,随温度升高亚油酸和亚麻酸含量降低,但在150℃以上,亚油酸和亚麻酸含量出现升高现象,并随温度的进一步升高表现出降低趋势;低于150℃热处理对生育酚含量影响不大,而高于180℃的加热则导致生育酚含量下降,时间越长,生育酚含量下降越多。因此,建议核桃油热加工处理温度不超过150℃,并尽量缩短加热时间,以保持核桃油的良好品质。更多还原

【Abstract】 To explore the effects of different heating temperatures and times on walnut oil quality, simulating the heat treatment conditions which common in life and production practice of walnut oil, the cold-pressed walnut oil were heated with 60, 90, 120, 150, 180, 210 ℃ for 5 min and 10 min, with the walnut oil stored at room temperature 20 ℃was as the control, the peroxide value(POV), anisidine value(An V), total peroxide value, fatty acids(oleic acid, linoleic acid and linolenic acid) and VE contents of different walnut oil groups were determined after heated, compared with the control, the effects of different heat treatments on oxidation stability of walnut oil and the stability of unsaturated fatty acid were analyzed. The results showed that, the POV value of walnut oil was raised with the increasing of heating temperature, reached the maximum value at 150 ℃, but declined after 180 ℃ heating. Anisidine value rose with the increasing of heating temperature and extension of time. Oleic acid content reduced gradually with the increasing of temperature, but the oleic acid content of 210 ℃ group reduced less. During 60~120 ℃ temperature treatment, with the increasing of heating temperature, contents of linoleic acid and linolenic acid reduced, when temperatures was higher than 150 ℃, both linoleic acid and linolenic acid contents increased, and with the increasing of heating temperature,the contents decreased. When the heating temperature was below 150 ℃, the heating treatment had little effect on tocopherol content, but when heating was above 180 ℃, tocopherol content decreased, as the heating time extend,tocopherol content reduced more. Therefore, it was suggested that the heating processing temperature of walnut oil was not more than 150 ℃, and the heating time was shortened, so that it could keep the good quality of walnut oil.更多还原