摘要
以芝麻油为主要油,玉米油、亚麻籽油、橄榄油、山茶油、牡丹籽油和深海鱼油为辅助油,开发一款适合中老年人脂肪酸需求的芝麻调和油。采用气相色谱-质谱法(GC-MS)检测各油料中的脂肪酸含量,利用线性规划数学模型以及正交实验,对调和油脂肪酸配比与调配因素进行优化。得到芝麻调和油的最佳调配比例,即芝麻油33%、玉米油24%、亚麻籽油14%、橄榄油17%、山茶油8%、牡丹籽油3%和深海鱼油1%。最优调配工艺为调配时间30 min、调配温度40℃、转速800 r/min。该调和油的碘值为(114.12±0.56)g/100 g,过氧化值为(1.49±0.03)mmol/kg,并对该调配油的氧化稳定性进行评价,其氧化诱导期较原芝麻油提高近50%,同时在模拟烹饪温度实验中调和油比原芝麻油氧化稳定性更好。此调和油符合中老年人脂肪酸需求,且稳定性良好。该研究为芝麻调和油的大规模生产提供了技术支撑。
With sesame oil as the main oil,corn oil,linseed oil,olive oil,camellia oil,peony seed oil and deep-sea fish oil as the auxiliary oils,a kind of sesame blended oil suitable for the fatty acid requirements of middle-aged and elderly people is developed.The fatty acid content in various oils is detected by gas chromatography-mass spectrometry(GC-MS),and then fatty acid ratio and blending factors of blended oil are optimized by linear programming mathematical model and orthogonal experiment.The optimal blending ratio of sesame blended oil is determined as follows:sesame oil is 33%,corn oil is 24%,linseed oil is 14%,olive oil is 17%,camellia oil is 8%,peony seed oil is 3%and deep-sea fish oil is 1%.The optimal blending process is blending time of 30 min,blending temperature of 40℃and rotating speed of 800 r/min.The iodine value of the blended oil is(114.12±0.56)g/100 g,and the peroxide value is(1.49±0.03)mmol/kg,and then the oxidative stability of the blended oil is evaluated,its oxidative induction time is nearly 50%longer than that of the original sesame oil,and the oxidative stability of the blended oil is better than that of the original sesame oil in the simulated cooking temperature experiment.The blended oil meets the fatty acid requirements of middle-aged and elderly people and has excellent stability.This research has provided technical support for the large-scale production of sesame blended oil.
作者
马钢
马浩翔
童俊杰
孙汉巨
沈阳
沈源
刘淑芸
MA Gang;MA Hao-xiang;TONG Jun-jie;SUN Han-ju;SHEN Yang;SHEN Yuan;LIU Shu-yun(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Anhui Dayuan Cereals and Oils Co.,Ltd.,Suzhou 234200,China)
出处
《中国调味品》
CAS
北大核心
2023年第7期91-96,共6页
China Condiment
基金
安徽省科技重大专项项目(201903A06020024)。
关键词
芝麻调和油
中老年人群
气相色谱-质谱法
数学模型
氧化稳定性
sesame blended oil
middle-aged and elderly people
gas chromatography-mass spectrometry
mathematical model
oxidative stability
