白藜芦醇共轭亚油酸酯凝胶油的制备及表征

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品化学 • 下一篇

白藜芦醇共轭亚油酸酯凝胶油的制备及表征

胡小宁¹,李甜²,郭芹²,李宁阳³,屈阳²,唐晓珍¹

1. 山东农业大学食品科学与工程学院
2. 中国农业科学院农产品加工研究所
3. 山东农业大学

收稿日期:2021-11-19 修回日期:2022-07-25 出版日期:2022-10-25 发布日期:2022-10-24
通讯作者: 唐晓珍 E-mail:txz@sdau.edu.cn
基金资助:
国家自然科学基金;国家重点研发计划;中央级公益性科研院所基本科研业务费专项;自治区重点研发计划

Preparation and characterization of oleogel rich in resveratrol conjugated linoleate

¹, ¹, ¹, ¹,Xiao-Zhen TANG

Received:2021-11-19 Revised:2022-07-25 Online:2022-10-25 Published:2022-10-24
Contact: Xiao-Zhen TANG E-mail:txz@sdau.edu.cn

摘要/Abstract

摘要： 以花生油为基料油，利用9c,11t-共轭亚油酸（CLA）酯化改性白藜芦醇，并与蜂蜡复配制备白藜芦醇共轭亚油酸酯凝胶油，探讨蜂蜡与白藜芦醇共轭亚油酸酯添加量（BRE）、蜂蜡与白藜芦醇共轭亚油酸酯质量比、加热温度、加热时间和冷却温度对白藜芦醇共轭亚油酸酯凝胶油持油性的影响，并对其基本理化性能、热性能、组成成分进行表征。结果表明：BRE为12%、蜂蜡与白藜芦醇共轭亚油酸酯质量比为7：3、加热温度为70℃、加热时间为20 min、冷却温度为4℃，白藜芦醇共轭亚油酸酯凝胶油的持油性最高可达98.6%；与蜂蜡凝胶油相比黏度降低30%、亮度降低、减少了α型晶体，并发现白藜芦醇共轭亚油酸酯凝胶油无反式脂肪酸生成。

关键词: 花生油, 白藜芦醇, 白藜芦醇共轭亚油酸酯, 凝胶油, 蜂蜡, 表征方法

Abstract: Resveratrol was esterified modified by 9c,11t-conjugated linoleic acid (CLA), and compounded with beeswax to prepare oleogel rich in resveratrol CLA ester using peanut oil as the base oil. The effect of addition of beeswax and resveratrol conjugated linoleate (BRE), mass ratio of beeswax and resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature on the oil retention of oleogel rich in resveratrol conjugated linoleate was discussed, and its basic physical and chemical properties, thermal properties, and composition were characterized. The results showed BRE was 12%, the mass ratio of beeswax to resveratrol conjugated linoleate was 7:3, the heating temperature was 70℃, the heating time was 20 min, and the cooling temperature was 4℃. The oil retention of oleogel rich in resveratrol conjugated linoleate can reach up to 98.6%. Compared with beeswax oleogel, the viscosity was reduced by 30%, the brightness was reduced, and the increase reduced α-type crystals, and it was found that oleogel rich in resveratrol conjugated linoleate had no trans fatty acid.

Key words: peanut oil, resveratrol, esterification modification, oleogel, beeswax, characterization method

中图分类号:

TS225.1

胡小宁李甜郭芹李宁阳屈阳唐晓珍. 白藜芦醇共轭亚油酸酯凝胶油的制备及表征[J]. 食品科学, 0, (): 0-0.

Xiao-Zhen TANG. Preparation and characterization of oleogel rich in resveratrol conjugated linoleate[J]. FOOD SCIENCE, 0, (): 0-0.

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白藜芦醇共轭亚油酸酯凝胶油的制备及表征

Preparation and characterization of oleogel rich in resveratrol conjugated linoleate

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