| 低温锡箔烘烤和微波处理对南瓜籽油脂肪酸组成变化及货架期影响的研究 |
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| 引用本文： | 薛山.低温锡箔烘烤和微波处理对南瓜籽油脂肪酸组成变化及货架期影响的研究[J].中国粮油学报,2024,39(3):110-117. |
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| 作者姓名： | 薛山 |
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| 作者单位： | 闽南师范大学 |
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| 基金项目： | 闽南师范大学博士科研启动基金（2006L21513）；2021年福建省自然科学基金项目（青年创新）（壳聚糖颗粒对兔肌原纤维蛋白pickering乳液凝胶稳定性影响机理研究）（2021J05198）；福建省科技特派员（团队）项目（19SKTP02, SKTP2003, SKTP2120）；漳州市科技特派员（团队）项目（20210100-44）；2021 年漳州市自然科学基金项目(新型油凝胶多糖基可食膜研发及对鱼肉保鲜作用的机理探究)(ZZ2021J07)；闽南师范大学校内高级别项目（多糖颗粒稳定兔肌原纤维蛋白Pickering乳液凝胶的机理研究）（MSGJB2021021）；校企合作项目：植物源天然活性提取物微胶囊包覆技术及在烘焙食品中应用（4206/A92054）。 |
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| 摘 要： | 本研究比较低温锡箔烘烤和微波处理两种常用加工方式对南瓜籽油贮藏期间中性脂肪酸、磷脂脂肪酸与总脂肪酸组成的影响，同时，通过测定南瓜籽油酸价（Acid value, AV）与过氧化值（Peroxide value, POV）的变化，结合一级化学反应动力学方程和Arrhenius方程建立南瓜籽油贮藏动力学模型预测其货架期变化。低温锡箔烘烤和微波预处理的南瓜籽油总脂肪酸中PUFA相对含量都丰富，从脂肪酸组成角度来看耐贮性良好，低温锡箔烘烤组较微波组货架期更长。
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| 关 键 词： | 低温锡箔烘烤 微波 南瓜籽油 脂肪酸组成 货架期 |
| 收稿时间： | 2023/3/5 0:00:00 |
| 修稿时间： | 2023/5/10 0:00:00 |
Comparing the Effects of Low Temperature Foil Baking and Microwave Treatment on Fatty Acid Composition and Its Shelf Life of Pumpkin Seed Oil |
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| Abstract: | In this study, the effects of low temperature foil baking and microwave treatment on the composition of neutral fatty acids, phospholipid fatty acids and total fatty acids of pumpkin seed oil during storage were compared. At the same time, the changes of acid value (AV) and peroxide value (POV) of pumpkin seed oil were measured, and the first-order chemical reaction kinetics equation and Arrhenius equation were combined to establish the storage kinetics model of pumpkin seed oil to predict its shelf life changes. The PUFA content in the total fatty acids of pumpkin seed oil pretreated by low temperature foil baking and microwave were rich. From the perspective of fatty acid composition, the storage resistance of the two groups were both good, and the shelf life of low temperature foil baking group was longer than that of microwave group. |
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| Keywords: | Low temperature foil baking Microwave Pumpkin seed oil Fatty acid composition Shelf life |
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