食品科学 ›› 2018, Vol. 39 ›› Issue (3): 15-20.doi: 10.7506/spkx1002-6630-201803003

• 基础研究 • 上一篇    下一篇

高温加热对牡丹籽油脂肪酸和理化性质的影响

魏小豹1,韦莹莹1,薛璟祺2,张秀新2,邵兴锋1,*   

  1. 1.宁波大学海洋学院食品科学与工程系,浙江 宁波 315211;2.中国农业科学院蔬菜花卉研究所,北京 100081
  • 出版日期:2018-02-15 发布日期:2018-01-30
  • 基金资助:
    国家自然科学基金面上项目(31671903);公益性行业(农业)科研专项(201203071);中国农业科学院科技创新工程项目(CAAS-ASTIP-IVFCAAS)

Effect of High-Temperature Heating on Fatty Acid Composition and Physicochemical Properties of Peony Seed Oil

WEI Xiaobao1, WEI Yingying1, XUE Jingqi2, ZHANG Xiuxin2, SHAO Xingfeng1,*   

  1. 1. Department of Food Science and Engineering, School of Marine Sciences, Ningbo University, Ningbo 315211, China;2. The Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Online:2018-02-15 Published:2018-01-30

摘要: 通过研究牡丹籽油经不同温度(90、120、150、180、210、240 ℃)加热30 min后脂肪酸组成、含量以及 理化性质的变化,探究高温加热对牡丹籽油品质的影响。结果表明:牡丹籽油在高温加热后会生成脂肪酸异构体、 环状脂肪酸以及中、短碳链脂肪酸,且温度越高种类越多。虽然上述高温加热后牡丹籽油各理化指标均符合食用油 标准,但是随着温度的升高,牡丹籽油不饱和脂肪酸含量下降,富含营养价值的α-亚麻酸含量在温度超过180 ℃时 迅速下降。可见,在理化指标上牡丹籽油具有良好的热稳定性,但是从营养角度其不适合用于高于180 ℃的高温煎 炸等烹调方式。

关键词: 牡丹籽油, 高温加热, 脂肪酸, 理化指标

Abstract: In order to explore the effect of heating temperature on its quality, peony seed oil was heated at 90, 120, 150, 180, 210 or 240 ℃ for 30 min and changes in fatty acid composition and physicochemical properties were monitored. The results indicated that fatty acid isomers, cyclic fatty acids, and short and medium chain fatty acids were generated after heating, depending on temperature. Physicochemical indicators of peony seed oil were in line with quality standards for edible oil after high-temperature heating, but the unsaturated fatty acid content decreased with the increase of temperature; the α-linolenic acid content, making it a nutritional product, steeply declined when temperature exceeded 180 ℃. In conclusion, peony seed oil has good thermal stability with respect to physicochemical properties but from a nutritional perspective, it is not suit for frying at temperatures higher than 180 ℃.

Key words: peony seed oil, high-temperature heating, fatty acids, physicochemical indicators

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