烘烤预处理油菜籽的储藏方式对压榨菜籽油品质的影响研究

以烘烤预处理油菜籽为原料,将其分别进行真空包装与编织袋包装。然后进行为期42 d的真空和常压室温储藏,每隔6 d对两种储藏方式的油菜籽进行低温压榨制油,并测定压榨菜籽油的质量指标,动态监测不同储藏方式对压榨菜籽油品质的影响。结果表明:两种储藏条件下压榨菜籽油的酸价、过氧化值和茴香胺值均随储藏时间延长而升高,DPPH自由基清除能力、铁离子还原能力、氧化诱导期均随储藏时间延长而逐渐降低,且真空包装储藏的变化趋势更小,而脂肪酸组成和含量均未发生显著变化;储藏42 d后,真空包装储藏保留了原料中85. 29%的植物甾醇含量、78. 44%的Canolol含量和77. 28%的多酚含量。相对于常压室温储藏,真空包装储藏方式下压榨菜籽油的理化指标变化更小,营养成分损失率更低,抗氧化活性更高。因此,真空包装储藏能够很好地保持烘烤预处理油菜籽的制油品质,可以成为一种绿色的油菜籽储藏方法。

Influence of storage method of roasting pretreated rapeseed on the quality of pressed rapeseed oil

The roasting pretreated rapeseed was used as raw material, and it was packed in vacuum and woven bags respectively. Then, 42 d vacuum and atmospheric pressure room temperature storage experiments were performed, and the two stored rapeseeds were pressed at low temperature to produce oil every 6 d. The quality indexes of low temperature pressed rapeseed oil were measured to dynamically monitor the effects of different storage methods on the quality of rapeseed oil. The results showed that the acid value, peroxide value and p-anisidine value of rapeseed oils under two storage conditions increased with the storage time prolonging,while the DPPH free radical scavenging ability, ferric ion reducing power and oxidation induction period of rapeseed oils gradually decreased, and the trends of these indexes under vacuum packaging storage was smaller. The composition and content of fatty acids had almost no correlation with storage methods and time.After 42 d storage, 85.29% of phytosterol, 78.44% of Canolol and 77.28% of polyphenols were retained in vacuum packaging storage. Therefore, compared with atmospheric pressure storage, the physicochemical indexes of rapeseed oil in vacuum packaging storage were relatively smaller, the loss rate of nutritional components was lower,and the antioxidant activity was higher.Hence, vacuum packaging storage could maintain the oil quality of roasting pretreated rapeseed very well, and could be a green method for rapeseed storage.