温度对不同油料作物油脂体理化稳定性的影响

以大豆、花生和葵花籽油脂体为研究对象，分析不同油料作物种子和油脂体组成之间的差异，通过考 察不同温度处理后油脂体ζ-电位和平均粒径、乳化特性以及氧化稳定性的变化，研究温度对不同油料作物油脂 体理化稳定性的影响。结果表明：从不同油料作物中提取的油脂体基本组成成分及提取率之间均存在较大差 异；大豆油脂体的ζ-电位显著高于葵花籽和花生油脂体（P＜0.05），平均粒径显著低于葵花籽和花生油脂体 （P＜0.05）；随着温度的升高，大豆和花生油脂体平均粒径变化趋势平稳；温度由30 ℃升至80 ℃过程中，大豆和 花生油脂体乳化活性分别由（61.32±1.19）、（57.50±0.30）m2/g降低至（51.99±0.90）、（40.13±1.51）m2/g， 而葵花籽油脂体乳化活性在50～70 ℃时显著高于30～40 ℃和80～90 ℃（P＜0.05）；大豆、花生和葵花籽油脂 体在4 ℃和25 ℃贮存条件下具有良好的氧化稳定性，但花生油脂体氧化程度显著高于大豆油脂体和葵花籽油脂体 （P＜0.05）。研究表明，油脂体具有良好的热稳定性，不同油料作物来源的油脂体在不同温度条件下的理化性质 存在差异。

Effect of Heating Treatment on Physical and Oxidative Stability of Seed Oil Bodies from Diverse Oilseed Crops

The objective of this study was to determine the effect of heating treatment on physical and oxidative stability of oil bodies (OBs) from mature seeds of soybean, peanut and sunflower. The chemical compositions of seeds and OBs were analyzed, and the ζ-potentials, mean particle diameters, emulsifying properties, and lipid hydroperoxides of OBs at different temperatures were measured. The data we obtained demonstrated that there were significant differences in the chemical compositions of seeds, OBs and extracts among diverse oilseed crops (P < 0.05). The ζ-potential of soybean OBs was significantly higher than that of sunflower and peanut OBs (P < 0.05), while the mean particle diameter was significantly smaller (P < 0.05). There was no significant effect of thermal processing on the mean particle diameter of soybean or peanut OBs. The emulsifying activity indexes (EAI) of soybean and peanut OBs reduced from (61.32 ± 1.19) to (51.99 ± 0.90) m2/g, and from (57.50 ± 0.30) to (40.13 ± 1.51) m2/g, respectively, with increasing temperature from 30 to 80 ℃. However, the EAI of sunflower OBs at 50–70 ℃ was significantly higher than that at 30–40 ℃ and 80–90 ℃ (P < 0.05). These OBs were stable against oxidation at 4 and 25 ℃. When stored at elevated temperature, hydroperoxide formation in the oil from peanut OBs was significantly more than that in the oil from soybean and sunflower OBs (P < 0.05). These results suggested that OBs from diverse species had good emulsifying stability at certain temperatures, but were different from each other in physicochemical properties.