白藜芦醇共轭亚油酸酯凝胶油的制备及表征

doi:10.7506/spkx1002-6630-20211118-235

食品科学 ›› 2022, Vol. 43 ›› Issue (20): 63-69.doi: 10.7506/spkx1002-6630-20211118-235

白藜芦醇共轭亚油酸酯凝胶油的制备及表征

胡小宁，李甜，屈阳，郭芹，李宁阳，唐晓珍，王强

（1.山东农业大学食品科学与工程学院，山东泰安 271000；2.中国农业科学院农产品加工研究所，北京 100193）

出版日期:2022-10-25 发布日期:2022-10-26
基金资助:
“十三五”国家重点研发计划重点专项（2017YFC1600602）；国家自然科学基金面上项目（31772097）；新疆自治区重点研发计划项目（2021B02003；2021B02003-4）

Preparation and Characterization of Oleogel Rich in Resveratrol Conjugated Linoleate

HU Xiaoning, LI Tian, QU Yang, GUO Qin, LI Ningyang, TANG Xiaozhen, WANG Qiang

(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271000, China; 2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Online:2022-10-25 Published:2022-10-26

摘要/Abstract

摘要： 以花生油为基料油，利用9c,11t-共轭亚油酸酯化改性白藜芦醇，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、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：蜂蜡与白藜芦醇共轭亚油酸酯添加量12%、蜂蜡与白藜芦醇共轭亚油酸酯质量比7∶3、加热温度70 ℃、加热时间20 min、冷却温度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 by 9c,11t-conjugated linoleic acid (CLA), and complexed with beeswax to prepare oleogel rich in resveratrol conjugated linoleate using peanut oil as the base oil. The effects of the concentration of beeswax-resveratrol conjugated linoleate mixture (BRE), mass ratio between beeswax and resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature on the oil retention capacity of oleogel rich in resveratrol conjugated linoleate were discussed, and its basic physicochemical properties, thermal properties, and composition were characterized. The results showed that the preparation conditions that provided maximum oil retention capacity (98.6%) were determined as 12%, 7:3, 70 ℃, 20 min and 4 ℃ for BRE concentration, mass ratio of beeswax to resveratrol conjugated linoleate, heating temperature, heating time and cooling temperature, respectively. Compared with beeswax oleogel, the viscosity of the obtained product was reduced by 30%, and the brightness and the α-type crystals were also reduced. Furthermore, 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:

TS221

胡小宁，李甜，屈阳，郭芹，李宁阳，唐晓珍，王强. 白藜芦醇共轭亚油酸酯凝胶油的制备及表征[J]. 食品科学, 2022, 43(20): 63-69.

HU Xiaoning, LI Tian, QU Yang, GUO Qin, LI Ningyang, TANG Xiaozhen, WANG Qiang. Preparation and Characterization of Oleogel Rich in Resveratrol Conjugated Linoleate[J]. FOOD SCIENCE, 2022, 43(20): 63-69.

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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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