| 彭静娜,杞廷美,张月江,付晓萍,林奇,包媛媛.澳洲坚果油添加对核桃油氧化稳定性的影响[J].中国粮油学报,2025,40(4):117-125 |
| 澳洲坚果油添加对核桃油氧化稳定性的影响 |
| Effect of macadamia oil addition on the oxidative stability of walnut oil |
| 投稿时间：2024-05-11 修订日期：2024-07-02 |
| DOI： |
| 中文关键词: 油脂复配调和 氧化稳定性 同步荧光光谱 |
| 英文关键词:Fats and oils compounding and blending Oxidative stability Synchronized fluorescence spectroscopy |
| 基金项目:云南省永平县核桃产业科技特派团 |
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| 中文摘要: |
| 本文将澳洲坚果油、牛油果油添加按比例添加到核桃油中进行氧化稳定性的研究，并以过氧化值、酸价为评价指标，筛选抗氧化能力较强的植物油脂；然后以澳洲坚果油为研究对象，按质量分数10%、20%、30%、40%与核桃油复配，采用Schaal烘箱加速法研究不同储藏阶段复配澳洲坚果油-核桃油的氧化稳定性，并通过测定DPPH自由基清除率、羟基自由基清除率、总还原能力及同步荧光图谱，评价澳洲坚果油的抗氧化效果。结果表明：在60℃加速氧化过程中，澳洲坚果油的氧化稳定性显著高于牛油果油（P<0.05），加速氧化结束时澳洲坚果油POV值为（0.83±0.12）mmol/kg，酸价为（0.34±0.0）mg/g。复配植物油脂与空白组相比，40%澳洲坚果油-核桃油组合效果最好，过氧化值为（10.17±0.31）mmol/kg，酸价为（0.28±0.05）mg/g，羟自由基清除率为（39.29±0.77）%，总还原力为（0.234±0.003），荧光光谱显示随着澳洲坚果油添加量增加300 ~ 350 nm处的荧光强度下降幅度减弱，以上说明添加澳洲坚果油可以有效提高核桃油的氧化稳定性，延长核桃油的货架期。 |
| 英文摘要: |
| In this paper, macadamia oil and avocado oil were proportionally added to walnut oil for the oxidative stability study, and the peroxide value and acid price were used as the evaluation indexes to screen the vegetable oils and fats with stronger antioxidant capacity; then, macadamia oil was used as the object of the study, which was compounded with walnut oil according to the proportional mass fractions of 10%, 20%, 30%, and 40% and Schaal oven acceleration was used to study the oxidative stability of the compounded macadamia oil-walnut oil at different storage stages. The oxidative stability of macadamia oil-walnut oil was investigated by Schaal oven acceleration method, and the antioxidant effect of macadamia oil was evaluated by determining the DPPH radical scavenging rate, the hydroxyl radical scavenging rate, the total reducing capacity and the synchronized fluorescence index. The results showed that the oxidative stability of macadamia oil was significantly higher than that of avocado oil during the accelerated oxidation process at 60 ℃ (P<0.05), and the POV value of macadamia oil at the end of the accelerated oxidation was (0.83±0.12) mmol/kg, and the acid value was (0.34±0.0) mg/g. The combination of vegetable fats and oils was the best when compared with that of the blank group with the 40% macadamia oil-walnut oil combination The peroxide value was (10.17±0.31) mmol/kg, the acid value was (0.28±0.05) mg/g, the hydroxyl radical scavenging rate was (39.29±0.77)%, the total reducing power was (0.234±0.003), and the fluorescence spectra showed that with the increase of macadamia nut oil additions the decrease of the fluorescence intensity in the range of 300-350 nm was weakened. The addition of macadamia oil can effectively improve the oxidative stability of walnut oil and extend the shelf life of walnut oil. |
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