摘要
【目的】以模拟不同烹饪温度处理后的红松籽油为材料,测定其脂肪酸组成和理化性质,并采用主成分分析法进行综合评价。【方法】对不同烹饪温度预处理后的红松籽油通过气相质谱(GC-MS)联用测定脂肪酸组分。根据国标测定热处理前后的红松籽油理化性质。利用SPSS 19.0软件对不同温度处理后红松籽油的脂肪酸组成进行主成分分析。【结果】随着热处理温度的升高红松籽油的羰基价和酸值显著上升(P <0.05),过氧化值先升高后降低,180℃达到最大值9.79 mmol/kg,碘值和皂化值与对照组相比分别降低31.78%、22.86%。高温加热后红松籽油脂肪酸的种类和含量出现显著变化,不饱和脂肪酸以及亚油酸和皮诺敛酸含量下降,而反式脂肪酸的种类和含量随烹饪温度的升高而增多,加热过程中共生成5种新的脂肪酸(9t-C18∶1(反式油酸)、(9c,11t)-C18∶2、(10t,12c)-C18∶2、14-甲基-C16∶0、10c-C17∶1)。对不同温度处理后红松籽油的脂肪酸组成进行主成分分析,共提取出2个主成分,方差贡献率分别为83.80%、10.43%。【结论】升高温度会降低红松籽油品质和改变脂肪酸组成。低温热处理时,红松籽油的理化指标及其脂肪酸不发生显著变化,随着温度的升高,红松籽油中多不饱和脂肪酸含量下降,反式脂肪酸的种类和含量增加。
[Objective] In order to explore the changes of fatty acid composition and physicochemical properties, Korean pine seed oil was heated at simulated cooking temperatures, and to reveal comprehensive evaluation by the principal component analysis method. [Method] To determine the fatty acid composition of Korean pine seed oil pre-treated at different cooking temperatures, gas chromatography-mass spectrometry(GC-MS) was used. The physical and chemical properties of Korean pine seed oil before and after heat treatment were measured according to the national standard, and the fatty acid composition of Korean pine seed oil treated at different temperatures was analyzed by SPSS19.0 software. [Result] With the increase of heat treatment temperature, the carbonyl value and acid value of Korean pine seed oil increased significantly(P < 0.05), the peroxide value increased firstly and then decreased, reaching the maximum value of 9.79 mmol/kg at 180 ℃, and the iodine value and saponification value decreased respectively by 31.78% and 22.86% compared with control. The types and contents of fatty acids in Korean pine seed oil changed significantly after high temperature heating. The contents of unsaturated fatty acids,linoleic acid and pinolenic acid decreased, while the types and contents of trans fatty acids increased with cooking temperature. Five fatty acids(9 t-C18∶1,(9 c, 11 t)-C18∶2,(10 t, 12 c)-C18∶2, 14-methyl-C16∶0, 10 c-C17∶1)were synthesized during heating. Two principal components were extracted when analyzing the fatty acid composition of Korean pine seed oil treated at different temperatures through principal component analysis.The variance contribution rates were 83.80% and 10.43%, respectively. [Conclusion] It is suggested that raising temperature can reduce the quality and fatty acid composition of Korean pine seed oil. The physical and chemical indexes and fatty acids of Korean pine seed oil do not change significantly during low temperature heat treatment.With the increase of temperature, the content of polyunsaturated fatty acids decreased, and the types and contents of trans fatty acids increased in Korean pine seed oil.
作者
王凤娟
童新雨
夏晓雨
符群
郭庆启
Wang Fengjuan;Tong Xinyu;Xia Xiaoyu;Fu Qun;Guo Qingqi(School of Forestry,Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province,Northeast Forestry University,Harbin 150040,Heilongjiang,China)
出处
《北京林业大学学报》
CAS
CSCD
北大核心
2019年第11期116-124,共9页
Journal of Beijing Forestry University
基金
黑龙江省教育厅规划课题（GBC1317007）
中央高校基本科研业务费专项（2572018BA09）
哈尔滨市科技局科技创新人才项目（2017RAQXJ012）
关键词
温度
红松籽油
脂肪酸组成
主成分分析
理化性质
temperature
Korean pine seed oil
fatty acid composition
principal component analysis
physicochemical properties
