干法炒籽对油菜籽多酚和菜籽油品质的影响

Effect of Dry-Frying on Rapeseed s Polyphenolsand Rapeseed Oil s Qualities

本研究对油菜籽进行了干法炒籽预处理,然后压榨制油,并对油菜籽、菜籽油、菜籽饼、脱脂菜籽粕的总酚含量、酚酸含量和菜籽油的营养指标进行了测定。研究结果表明,随着炒籽温度的升高,菜籽油中的总酚含量增加,在160℃时增加了27.4倍,芥子酸、芥子碱和Canolol含量先增加后减少,最高分别在120、150、140℃时增加了80.4%、6.7倍和191.4倍;油菜籽中的总酚含量增加,在160℃时增加了23.7%,芥子酸和芥子碱含量减少,在160℃时分别下降了90.5%和26.5%,Canolol含量先增加后减少,在130℃增加了55.4倍。炒籽预处理使菜籽油β-生育酚含量增加了52.7%,菜籽甾醇、菜油甾醇和谷甾醇含量分别增加了29.2%、17.7%和18.7%,而对脂肪酸组成无显著影响(P<0.05)。炒籽过程中Canolol的形成与油菜籽的初始芥子酸、芥子碱的含量以及炒籽过程中芥子酸、芥子碱的减少量高度相关,且可能有芥子碱也转化为芥子酸并热脱羧形成了Canolol。

In this paper,rapeseed was prepared by dry-frying and then pressed to make oil.The total phenolic and polyphenol content of rapeseed,rapeseed oil,rapeseed cake and defated rapeseed meal were determined.Also,the nutritional indexes of rapeseed oil were determined.The results showed that the total phenolic content in rapeseed oil increased by 27.4 times at 160℃,the content of sinapic acid,sinapine and Canolol increased by 80.4%,6.7 times and 191.4 times at 120,150℃and 140℃,respectively.The content of total phenol in rapeseed was increased by 23.7%,and the content of sinapic acid and sinapine dropped by 90.5%and 26.5%at 160℃,respectively.The content of Canolol rose by 55.4 times at 130℃.Frying pretreatment increased the content of rapeseed oil sβ-tocopherol by 52.7%,and the content of brassicasterol,campesterol and sitosterol increased by 29.2%,17.7%and 18.7%,respectively.It showed no significant effect on fatty acid composition(P<0.05).The formation of Canolol during dry-frying was highly correlated with the initial content of sinapic acid and sinapine in rapeseed,the reduction of sinapic acid and sinapine.It might be attributed that sinapine was converted to sinapic acid and then decarboxylated to form Canolol.