文献类型：期刊文献

中文题名：热预处理条件对山核桃油品质的影响研究

英文题名：Effects of Roasting Conditions on Physicochemical and Chemical Composition of Carya cathayensis Oil

作者：罗凡[1] 许晓君[1] 杜孟浩[1] 胡立松[1] 方学智[1]

第一作者：罗凡

机构：[1]中国林业科学研究院亚热带林业研究所,杭州311400

年份：2023

卷号：38

期号：11

起止页码：106-114

中文期刊名：中国粮油学报

外文期刊名：Journal of the Chinese Cereals and Oils Association

收录：CSTPCD;;Scopus;北大核心:【北大核心2020】；CSCD:【CSCD2023_2024】；

基金：浙江省省院合作林业科技项目(2019SY04)。

语种：中文

中文关键词：山核桃油;热风;微波

外文关键词：Carya cathayensis oil;hot air;microwave

分类号：TQ644.13

摘要：为了摸清榨前热处理条件及其对山核桃油品质的影响,研究山核桃经过热风和微波等热处理后,山核桃仁及其压榨油部分理化及营养指标的变化规律。研究结果表明:随热风加热温度或是微波加热功率的升高山核桃仁中的水分下降速度提高,微波处理降低水分的效率显著高于热风(P<0.05);随热风处理时间的延长,山核桃油的含油率呈现波动;120~150℃和实验范围内微波加热一定时间后β-谷甾醇含量略有升高;热风60~90℃或者微波245~420 W处理条件山核桃油中角鲨烯含量随加热时间延长呈现上升趋势,而相对高温度热风或高功率微波处理后角鲨烯含量随加热时间延长有一定程度下降;山核桃油中测到4种维生素E,其中含量较高的是α,γ-维生素E等3种,其含量随热风或微波处理时间延长山核桃油中的维生素E含量呈现波动性,总体含量随加热呈现减少趋势。热处理可能导致部分亚油酸和亚麻酸多不饱和脂肪酸转化为单不饱和脂肪酸油酸,但三者的总含量相对稳定。从降低水分的热效率和保留营养成分考虑,推荐采用热风90~120℃或者420 W微波处理10~20 min的条件对山核桃进行榨前处理。
In order to reveal the heat treatment conditions and its effect on quality of Carya cathayensis oil before press,in this paper,the physical,chemical and nutrition indicators of Carya cathayensis roasted through hot air or microwave were studied.The results indicated that with the increase of hot air heating temperature or microwave heating power the moisture of Carya cathayensis drop increased.The efficiency of microwave processing to reduce the moisture was significantly higher than hot air(P<0.05).With the extension of processing time,the oil content of the seed after treatment of hot air changed volatility.After roasting under 120~150℃hot air or microwave in the test range after a certain time,the content ofβ-sitosterol increased slightly.The content of squalene presented a tendency of increasing with the extension of heating time under 60~90℃hot air or after irradiation by 245~420 W microwave while declining under relatively high temperature hot air or high-power microwave processing.There were four kinds of vitamin E detected,and among of whichα,βandγ-vitamin E had higher concentrations.The amount of vitamin E showed a trend of decreasing with the roast.Heat treatment may result in part of linoleic acid and linolenic acid conversed to oleic acid,but the total content was relatively stable.Considering the thermal efficiency of moisture reduction and the retention of nutrients,hot air 90~120℃or 420 W microwave treatment for 10~20 min was recommended for Carya cathayensis pretreatment.