不同方式提取松籽油理化性质及微波加热对其品质影响的研究

Effects of Pine Nut Oil Extracted by Different Methods and Microwave Heating on Quality of Oil

油脂氧化是导致食品质量下降的主要原因。油脂在微波加热过程品质会发生变化,本研究旨在确定微波加热过程对不同方式提取的松籽油的影响。本文对水酶法和溶剂法提取的松籽油的理化性质及脂肪酸组成进行了分析,两种方法提取的松籽油品质有一定的不同,水酶法松籽油酸值及磷脂含量均低于溶剂法松籽油,而过氧化值高于溶剂法松籽油,提取方法对松籽油脂肪酸组成的影响不显著。同时,研究了在一定功率(700W)下,不同加热时间(1、3、5和7min)对两种方法提取松籽油品质的影响,微波加热3min以上,会导致所有样品品质恶化及组成变化。

Lipids oxidation is a major cause of quality deterioration in foods. To monitor the pine nuts oil extracted by different methods during microwave heating,physico-chemical properties and fatty acid composition of pine nut oil extracted by the aqueous enzymatic and the solvent methods were analyzed. Results showed that the two methods of extraction of pine nut oil quality were different. The aqueous enzymatic pine nuts acid value and phospholipid content were lower than those of solvent pine nut oil,while the peroxide value was higher than those of solvent pine nut oil. Extraction methods on the pine nut oil fatty acid composition was not significant,and effects of microwave heating on the quality of pine nut oil had not been reported. We also studied the effect of certain power（ 700W）,heating time（ 1,3,5 and 7 min） on pine nut oil of the two methods quality to evaluate the security of the pine nut oil by microwave heating. Microwave heating induced severe quality and composition losses,mainly above 3 min of microwave heating,regardless the sample tested,so long time heating should be avoided in the microwave heating process of pine nut oil.