基于微波预处理压榨文冠果油储藏期间的品质研究

利用Schaal烘箱法,研究测定了由微波预处理种仁冷榨制取的文冠果油储藏期间酸价、过氧化值、p-茴香胺值、生育酚含量、脂肪酸组成及含量的变化,评价了微波预处理对油脂氧化稳定性的影响,并对文冠果油理化指标进行了相关性分析。结果表明:文冠果油在储藏期间,过氧化值和K_(232)在前期快速增高,中期趋于平缓,后期又快速增长;酸价、p-茴香胺值及K_(270)则持续增长;生育酚含量与氧化诱导时间在前、后期快速降低,中期降低较缓慢;不饱和脂肪酸与饱和脂肪酸的比值降低;相关性分析表明文冠果油在储藏期间的氧化稳定性与生育酚含量及过氧化值、酸价、p-茴香胺值、K_(232)、K_(270)密切相关。此外,适当的微波预处理有助于增强文冠果油的氧化稳定性。

Quality of pressed Xanthoceras sorbifolia oil during storage based on microwave pretreatment

Schaal oven method was used to study changes of acid value, peroxide value, p-AV, tocopherol content and fatty acid composition and content of Xanthoceras sorbifolia oil obtained by cold pressing from microwave-pretreated Xanthoceras sorbifolia seed kernel during storage, and the effect of microwave pretreatment on the oxidation stability of Xanthoceras sorbifolia oil was evaluated. The correlation between these indexes was analyzed. The results showed that the peroxide value and K232 of Xanthoceras sorbifolia oil increased rapidly in the early storage period, tended to be flat in the middle storage period, and increased rapidly in the late storage period,while the acid value, p-AV and K270 increased continuously. The tocopherol content and oxidative induction time decreased rapidly in the early and late storage periods, but slowly in the middle storage period. The ratio of unsaturated fatty acid to saturated fatty acid decreased. The correlation analysis showed that the oxidation stability of Xanthoceras sorbifolia oil during storage was closely related to the tocopherol content, peroxide value, acid value, p-AV, K232 and K270. In addition, appropriate microwave treatment was beneficial to enhance the oxidation stability of Xanthoceras sorbifolia oil.