ω-3和ω-6脂肪酸均衡型南瓜籽-亚麻籽混合油精炼前后理化品质和氧化稳定性

doi:10.7506/spkx1002-6630-20240402-014

食品科学 ›› 2024, Vol. 45 ›› Issue (24): 45-52.doi: 10.7506/spkx1002-6630-20240402-014

ω-3和ω-6脂肪酸均衡型南瓜籽-亚麻籽混合油精炼前后理化品质和氧化稳定性

付旖旎，刘笑笑，王婧，牛志雅，刘战霞，伏宇新，邱立功，魏长庆

（1.石河子大学食品学院，农业农村部特色农产品加工与质量安全控制重点实验室（部省共建），兵团食品营养与安全控制重点实验室，新疆石河子 832000；2.新疆农垦科学院农产品加工研究所，新疆石河子 832000；3.新疆海川三新食品有限公司，新疆北屯 836099）

出版日期:2024-12-25 发布日期:2024-12-06
基金资助:
南疆重点产业创新发展支撑计划项目（2022DB008）；油脂精深加工及营养安全创新团队项目（20230052）

Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining

FU Yini, LIU Xiaoxiao, WANG Jing, NIU Zhiya, LIU Zhanxia, FU Yuxin, QIU Ligong, WEI Changqing

(1. Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Food Nutrition and Safety Control, Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, China; 2. Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China; 3. Xinjiang Haichuan Sanxin Food Co. Ltd., Beitun 836099, China)

Online:2024-12-25 Published:2024-12-06

摘要/Abstract

摘要： 以新疆籽用南瓜籽为原料、新疆特色油料作物亚麻籽为辅料，采取两者先混合后压榨方式制备ω-3和ω-6脂肪酸均衡型南瓜籽油（混合压榨油）并进行精炼，以直接调和油为对照，研究两者精炼前后理化品质、营养成分、脂肪酸组成和含量以及氧化稳定性的变化。结果表明：混合压榨油和直接调和油的精炼油较毛油在理化品质上显著改善（P＜0.05），质量指标都达到食用油国家标准要求，混合压榨油毛油的理化指标与直接调和油的毛油对比差异不显著（P＞0.05），精炼油同样如此。精炼前后脂肪酸组成和含量无明显变化（P＞0.05），但总生育酚、总酚含量和氧化稳定性变化较大，与毛油相比，精炼后上述指标均显著降低（P＜0.05）。与直接调和油相比，混合压榨油的毛油和精炼油的总生育酚、总酚含量均更高，氧化稳定性更佳（P＜0.05），这表明混合压榨油与直接调和油相比更具优势。研究结果可为南瓜籽油优质产品的市场开发提供一定的理论依据。

关键词: 南瓜籽油；亚麻籽油；多不饱和脂肪酸；混合压榨；氧化稳定性

Abstract: An ω-3 and ω-6 fatty acid balanced pumpkin-flaxseed oil was prepared by mixing the seeds of seed purpose pumpkin in Xinjiang as raw material and flaxseed, a specialty oilseed crop in Xinjiang, as auxiliary material and then pressing them or the reverse sequence as a control and was refined. Changes in the physicochemical properties, nutritional composition, fatty acid composition, and oxidative stability of the two blended oils were studied before and after refining. The results showed that the physicochemical properties of the refined oils were significantly improved when compared with those of the crude oils (P < 0.05), and all quality indexes met the requirements of the national standards for edible oil. There were no differences in physicochemical indexes between the crude oils and between the refined oils (P > 0.05). The composition and content of fatty acids did not significantly change before and after refining (P > 0.05), while the contents of total tocopherol and total phenol and oxidative stability significantly decreased (P < 0.05). Compared with the control, the crude and refined oils prepared by mixing and then pressing had higher contents of total tocopherols and total phenols and better oxidative stability (P < 0.05), thus being more advantageous. The results of this study provide a theoretical basis for the market development of pumpkin seed oil.

Key words: pumpkin seed oil; flaxseed oil; polyunsaturated fatty acids; mixing and then pressing; oxidation stability

中图分类号:

TS225.1

付旖旎，刘笑笑，王婧，牛志雅，刘战霞，伏宇新，邱立功，魏长庆. ω-3和ω-6脂肪酸均衡型南瓜籽-亚麻籽混合油精炼前后理化品质和氧化稳定性[J]. 食品科学, 2024, 45(24): 45-52.

FU Yini, LIU Xiaoxiao, WANG Jing, NIU Zhiya, LIU Zhanxia, FU Yuxin, QIU Ligong, WEI Changqing. Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining[J]. FOOD SCIENCE, 2024, 45(24): 45-52.

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ω-3和ω-6脂肪酸均衡型南瓜籽-亚麻籽混合油精炼前后理化品质和氧化稳定性

Physicochemical Quality and Oxidative Stability of Omega-3 and Omega-6 Fatty Acids Balanced Pumpkin Seed-Flaxseed Blended Oil before and after Refining

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