油的质量参数和植物醇含量的表征及其配制的黄油
Anh T L Nguyen1, Aleksei Kaleda2, John O Onuh3
1Food Science and Biotechnology Program, Department of Human Ecology, College of Agriculture, Science and Technology Delaware State University Dover Delaware USA.
Food science & nutrition
|December 26, 2024
概括
热处理会影响使用非传统油制成的黄油的稳定性和植物含量. 富含多不和脂肪酸的油的降解率更高,这表明加热时质量发生了复杂的变化.
科学领域:
- 食品科学与技术 食品科学与技术
- 脂质化学 脂质化学
- 营养分析 营养分析
背景情况:
- 来自非传统油的马格林在热稳定性方面缺乏表征.
- 了解脂质氧化和植物的变化对于食品产品开发至关重要.
研究的目的:
- 研究热处理 (HT) 对各种油和黄油的稳定性和植物含量的影响.
- 为了比较与与非传统油配制的玛格林的氧化稳定性和植物固的保留.
主要方法:
- 油 (njangsa种子油,果油,大豆油,子油) 及其混合物经过在130,170,210°C的热处理.
- 分析了自由脂肪酸 (FFA),过氧化物值 (PV),偏素值 (AnV),脂肪酸 (FA) 组成和植物含量的变化.
- 使用主要组件分析 (PCA) 和部分最小平方区分分析 (PLS-DA) 来解释数据.
主要成果:
- 热处理后的脂肪酸成分基本保持不变.
- 富含多不和脂肪酸 (PUFA) 的油,与富含和脂肪酸的油相比,FFA和AnV的增加更高.
- 植物醇含量随热处理而波动,β-sitosterol显示出最明显的变化.
结论:
- 热处理显著影响油和黄油的质量属性和植物含量.
- 氧化稳定性受到不仅仅是脂肪酸成分之外的因素的影响,特别是在混合物中.
- 需要进一步的研究,以优化从非传统油制成的黄油加工条件.
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