烘烤预处理对冷榨菜籽油贮藏品质的影响

The Effect of Roasting Pretreatment of Rapeseed on The Antioxidant Activity of Cold-pressed Rapeseed Oil During Long-term Storage

研究分析了在140、160或180℃条件下预烘烤5、10或15 min后的冷榨菜籽油,在4℃条件下储存6个月和1年后的过氧化值、酸价和抗氧化活性。结果表明:预烘烤处理对菜籽油储存期氧化稳定性有显著影响,对油菜籽的预烘烤应在140℃以上烘烤10 min以上才能较好地控制菜籽油中的过氧化值,而菜籽油在储存期间的氧化稳定性和抗氧化活性,与油菜籽烘烤的温度和持续时间呈正比。油菜籽经过烘烤预处理后冷压榨的菜籽油可以储存更长的时间,减少储存过程中的损失。

This study analyzed the peroxide values,acid values and the antioxidant activity(DPPH test)of rapeseed oil after pre-roasting at 140,160 or 180℃for 5,10 or 15 min on cold-pressed rapeseed oil stored at 4℃for 6 months and 1 year.The results showed that pre-roasting rapeseed has a significant impact on the oxidative stability of rapeseed oil during storage.The pre-roasting of rapeseed should be baked at 140℃for more than 10 minutes to better control the peroxidation in rapeseed oil.The peroxide value,the oxidative stability and antioxidant activity of rapeseed oil during storage are directly proportional to the temperature and duration of rapeseed baking.Therefore,the cold pressed rapeseed oil can be stored for a longer time after the pre-baking process of the rapeseed,thereby prolonging the shelf life of the product,and reducing the loss during storage.