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罗凡,费学谦,胡立松,郭少海,杜孟浩.热处理提高核桃油氧化稳定性的机理研究[J].中国粮油学报,2019,34(3):75-81

热处理提高核桃油氧化稳定性的机理研究

Mechanism research of oil oxidation stability increased after baking treatment on walnut

投稿时间：2018-06-11 修订日期：2018-09-03

DOI：

英文关键词:walnut, temperature, oxidation stability, total phenol, maillard reaction

基金项目:中央级公益性科研院所基本科研业务费专项资金项目（项目编号：CAFYBB2017ZA004-10）和国家重点研发计划课题（课题编号：2016YFD0600803）联合资助。

作者	单位	邮编
罗凡^*	中国林业科学研究院亚热带林业研究所	311400
费学谦	中国林业科学研究院亚热带林业研究所
胡立松	中国林业科学研究院亚热带林业研究所
郭少海
杜孟浩

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中文摘要:

对核桃进行不同温度（30-150℃）和不同时间（0-60min）的加热处理，研究处理后压榨核桃油氧化稳定性的变化规律，并通过测定酸价和过氧化值、水分、油脂伴随物、美拉德反应等指标探索压榨核桃油氧化稳定性变化的原因。研究结果表明，在不同温度加热前期（20min），氧化稳定时间上升最显著，分别比加热前增加1.6、2.3、3.1、3.6和3.4倍；加热中后期（20-60min）是氧化稳定时间缓慢变化期；在所考察的加热温度范围内，随加热温度的增加核桃油的氧化稳定性增强，其中150℃加热20、40和60min时，核桃油的氧化稳定时间分别比加热30℃时增加69.0%、38.9%和419.1%。水分和过氧化值低的核桃油可能具有更强的氧化稳定性，总酚是氧化稳定性变化的主要影响因素之一，美拉德反应及其产物可能是影响核桃油氧化稳定时间变化的另一个主要因素。

英文摘要:

Different temperatures (30-150 ℃) and times (0-60 min) of heat treatment have been carried out on walnuts in the manuscript. The change rule of oxidation stability of squeezed walnut oil has been studied, and the root cause of the change has been discussed by acid vaule, peroxide value, moisture, oil accompaniment, and maillard reaction. Results prove that the oxidation stability time was significant increased during the pre-heating period (20min) compared to post heating (20-60min). The oxidation stability times after 20min heat were respectively 1.6, 2.3, 3.1, 3.6 and 3.4 times more than control. The oxidation stability of walnut oil increases with the heating temperature. When heating at 150℃ for 20, 40 and 60min, the oxidation stability times were increased respectively by 69.0%, 38.9% and 419.1% than the heated at 30 ℃. According to the results, walnut oil with low water and peroxide value may have stronger oxidative stability. Phenolic is one of the main factors influencing the change of oxidation stability, while maillard reaction and its products may be another major factor affecting the change of the oxidation stability time of walnut oil.

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