Search

为了选择合适的脱酸工艺，提高红花籽油的储藏品质，以脱胶红花籽油为原料，采用碱炼脱酸和超声波辅助乙醇萃取（UAEE）脱酸工艺制备脱酸红花籽油，并采用Schaal烘箱法进行加速氧化试验，比较加速氧化期间脱酸红花籽油的理化指标（酸值、过氧化值、p-茴香胺值）、脂质伴随物（α-生育酚、总酚、总甾醇）含量，以及体外抗氧化能力（DPPH、ABTS自由基清除能力），对比分析2种脱酸工艺对红花籽油储藏品质的影响，并预测货架期的差异。结果表明：随着储藏时间的延长，2种脱酸红花籽油的理化品质、脂质伴随物含量、体外抗氧化能力均呈下降趋势；与碱炼脱酸工艺相比，UAEE脱酸工艺制备的红花籽油储藏品质更优；2种脱酸红花籽油的氧化均符合一级氧化动力学反应，通过动力学方程预测20 ℃和25 ℃密封避光条件下，UAEE脱酸红花籽油的货架期分别约为28 d和27 d，而碱炼脱酸红花籽油的分别约为22 d和21 d。综上，与碱炼脱酸相比，UAEE脱酸能提升红花籽油的储藏品质，有利于延长红花籽油的货架期。 In order to select a suitable deacidification process to improve the storage quality of safflower seed oil(SSO), with the degumming SSO as the material, the deacidified SSO were prepared by alkali refining deacidification and ultrasonic assisted ethanol extraction(UAEE) deacidification, and an accelerated oxidation test was carried out by Schaal oven method, and the physicochemical parameters (acid value, peroxide value, p-anisidine value), lipid concomitants (α-tocopherol, total phenols, total sterols) content and in vitro antioxidant capacity (DPPH, ABTS radical scavenging capacity) of deacidified SSO during accelerated oxidation were compared so as to analyze the effects of the two deacidification processes on the storage quality of SSO. In addition, the differences in shelf life of two kinds of deacidified SSO were predicted. The results showed that the physicochemical quality, lipid concomitant content and in vitro antioxidant capacity of both deacidified SSO decreased with storage time prolonging. Compared with alkali deacidification, the UAEE deacidification process was superior in the storage quality of SSO. The oxidation of both deacidified SSO were fitted with the first-order oxidation kinetic reaction, and the kinetic equations predicted the shelf life of approximately 28 d and 27 d for UAEE deacidified SSO under sealed and light-proof conditions at 20 ℃ and 25 ℃, compared to approximately 22 d and 21 d for alkali deacidified SSO. In conclusion, UAEE deacidification can improve the storage quality of SSO and help to extend the shelf life of SOO compared with alkali deacidification.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Progress in Modern Biomedicine is the property of Publishing House of Progress in Modern Biomedicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)