期刊论文

Properties and nutritional substances changes of Xanthoceras sorbifolia Bunge oil at cooking temperature

中文

中国油脂

1003-7969

2018

43

4

33-36

10.3969/j.issn.1003-7969.2018.04.008

国家粮食公益性行业科研专项（201313012） 粮油加工技术与装备开发应用（201313012） 武汉轻工大学校立科研项目（2016y16）

本校为第一机构

探讨了文冠果油在烹饪温度180℃下理化性质、抗氧化性质及营养物质的变化.结果发现:在0~8 h随着加热时间的延长,文冠果油的颜色越来越浅,且由黄15、红1.1变到黄15、红0.1;酸值和过氧化值呈明显的上升趋势,酸值(KOH)从0.2 mg/g上升到0.7 mg/g,过氧化值由0.2 mmol/kg上升到15.1 mmol/kg;羰基值上升到28.91 meq/kg;TBARS值的变化规律不明显,总体趋势在增加;对DPPH自由基的清除率降低;老化时间缩短;饱和脂肪酸含量增加,单不饱和脂肪酸以及多不饱和脂肪酸含量下降;生育酚总含量下降,其中下降速率最快的是α-生育酚;植物甾醇含量在加热前4 h下降较快之后下降转慢.

The changes of physicochemical properties, antioxidant properties and nutritional substances of Xanthoceras sorbifolia Bunge oil at 180？℃ of cooking temperature were discussed. The results showed that with the heating time prolonging from 0 h to 8 h, the color of Xanthoceras sorbifolia Bunge oil was shallower, from yellow 15, red 1.1 to yellow 15, red 0.1; the acid value and peroxide value significantly increased from 0.2 mgKOH/g to 0.7 mgKOH/g and 0.2 mmol/kg to 15.1 mmol/kg,respectively; the carbonyl value was up to 28.91 meq/kg; the variat...