期刊论文

中文

粮食与油脂

1008-9578

2024

37

02

68-73+89

10.3969/j.issn.1008-9578.2024.02.015

2019ABA105:湖北省技术创新专项重大项目 2023Y06:武汉轻工大学校立科研项目

本校为第一机构

以添加γ-谷维素的稻米油为煎炸用油，研究γ-谷维素对稻米煎炸油品质的影响，并分析低场核磁共振技术（LF-NMR）检测的稻米煎炸油弛豫特性与理化指标之间的相关性。结果表明：γ-谷维素能显著提高稻米油的氧化稳定性和煎炸稳定性，且当添加量为5 g/kg时效果最好；添加5 g/kg的γ-谷维素能有效抑制稻米油中饱和脂肪酸和单不饱和脂肪酸的增长，且对多不饱和脂肪酸的保护作用也比较突出；LF-NMR检测参数S21与极性组分含量、酸价、碘值之间具有良好的相关性，R~2分别为0.914 9、0.857 2和0.760 0,但与过氧化值和茴香胺值之间无明显相关性，可为LF-NMR在煎炸油品质检测方面的应用提供理论支撑。

Using rice oil with added γ-Oryzanol as the frying oil,the effect of γ-Oryzanol on the quality of rice frying oil was studied,and the correlation between the relaxation characteristics and physicochemi-cal indicators of rice frying oil detected by low field nuclear magnetic resonance technology(LF-NMR)was analyzed.The results showed that γ-Oryzanol significantly improved the oxidative and frying stability of rice oil,and the effect was best when the addition amount was 5 g/kg.Adding 5 g/kg of γ-Oryzanol could effectively inhibit the growth ...