DHA藻油与植物食用油调配及其生理活性研究(Ⅰ)DHA藻油与植物食用油的研制

Deployment and Physiological Activity of DHA Algae Oil and Vegetable Edible Oil(Ⅰ) DHA Algae Oil and Development of Vegetable Edible Oil

本研究将DHA藻油添加到植物食用油中,调配出一种居民使用方便、低成本的功能性配方油。以DHA藻油、普通植物油为原料,经适温适时搅拌配制成油剂,将所得油剂经不同时间、不同温度、不同烹调方式的检测,测其理化性质和DHA的稳定性。试验获得以大豆油为原料添加DHA藻油的油剂,其SFA:MUFA:PUFA为0.77∶0.83∶1.00,而ω3∶ω6为1∶5.08。在油剂中,DHA含量为4 000 mg/kg,符合《中国居民膳食营养素参考摄入量》中建议的推荐值。研究表明,含有DHA藻油的大豆油在125℃条件下,保持10 min,DHA和各种脂肪酸有所下降,但是到了200℃时,下降趋缓。添加0.8%DHA藻油的大豆油在62℃条件下保存36 d,其过氧化值达到5.85 mmol/kg,但仍在国标规定的范围内(≤6 mmol/kg)。根据测算,该产品在室温下仍能保存18个月。研究结果表明该产品配制方法简便,广大居民使用方便,且成本较低,适用于基本人群的需要。

The objective of this study was to add DHA algae oil into vegetable edible oil to obtain a low - cost and functional oil products. The raw materials of DHA algae oil and vegetable edible oil were mixed with appropriate ratios under the optimum temperature and stirring condition. Then physicochemical property and DHA stability of oil product was measured under different times, temperatures and cooking methods with results in the following three aspects. Oil product was obtained in which soybean oil was the basic oil and DHA algae oil was added. The SFA：MU- FA ： PUFA and ω 3 ： ω6 values were 0.77： 0. 83： 1.00 and 1 ： 5.08, respectively ; DHA content was the value of 4 000 mg/kg,which meet the criteria of Chinese Dietary Reference Intakes. DHA and various fatty acids were decreased when the soybean oil with DHA algae oil was kept at 125 ℃ for 10 min,but the decreasing rates were slowed down while the temperature was increased to 200 ℃. The peroxide value of soybean oil with 0. 8% DHA algae oil was 5.85 mmol/kg after it was kept at 62 ℃ for 36 d ,which is still within the national standard range（ less than 6 mmol/kg）. This evidence suggested that the shelf life of the oil product could be extended to 18 months at room temperature. Overall, the preparation method for the oil products was simple with low cost, and can be easily used by the majority of residents.