【摘要】：植物甾醇具有降低膽固醇、預(yù)防心血管疾病等保健功效,是一種新型資源食品添加原料,近年來(lái)得到了國(guó)內(nèi)外廣泛的關(guān)注與應(yīng)用。天然植物甾醇食用安全性好,但易受外源條件光、熱、氧等的誘導(dǎo)作用,發(fā)生氧化反應(yīng),衍生出多種有毒的甾醇氧化物。植物甾醇在其應(yīng)用食品體系中的氧化穩(wěn)定性、遷移及所生成的甾醇氧化物成為涉及到功能性甾醇食品安全性的重要問(wèn)題。本文研究油脂及多元食品體系中甾醇的熱遷移規(guī)律,對(duì)煎炸條件下不同食品體系中甾醇氧化穩(wěn)定性及遷移、甾醇氧化物的產(chǎn)生與遷移、富含甾醇油脂品質(zhì)變化進(jìn)行研究,系統(tǒng)考察脂質(zhì)基質(zhì)飽和度、甾醇添加量、溫度等因素對(duì)甾醇及甾醇氧化物的變化遷移規(guī)律的影響。主要研究結(jié)果如下:(1)研究油脂及多元食品體系、煎炸時(shí)間和溫度、甾醇添加量和甾醇結(jié)構(gòu)對(duì)甾醇氧化穩(wěn)定性的影響。選擇淀粉和蛋白基質(zhì),以馬鈴薯?xiàng)l和雞腿肉為代表性煎炸食材,考察加熱煎炸體系下甾醇的氧化穩(wěn)定性,結(jié)果表明:甾醇保留率隨煎炸溫度的升高和煎炸時(shí)間的增加逐漸下降,在140℃時(shí)甾醇的穩(wěn)定性較好,200℃下煎炸8 h,甾醇損失近半。脂質(zhì)基質(zhì)對(duì)甾醇氧化穩(wěn)定性的影響順序?yàn)樽貦坝筒枳延筒俗延涂ㄗ延�。甾醇添加量�?duì)甾醇氧化穩(wěn)定性的影響則是隨著甾醇添加量的增加甾醇氧化穩(wěn)定性逐漸降低,甾醇結(jié)構(gòu)對(duì)甾醇氧化穩(wěn)定性的影響順序?yàn)椴擞顽薮鸡?谷甾醇豆甾醇。(2)煎炸條件下不同食品體系中甾醇熱遷移規(guī)律分析。以甾醇遷移率為指標(biāo),選擇140℃作為實(shí)驗(yàn)溫度,選擇淀粉和蛋白基質(zhì),以馬鈴薯?xiàng)l和雞腿肉為代表性煎炸食材,追蹤加熱煎炸體系下不同類型甾醇從油脂基質(zhì)至煎炸食材的遷移率,研究脂質(zhì)基質(zhì)、甾醇添加量、甾醇結(jié)構(gòu)對(duì)遷移規(guī)律的影響。結(jié)果表明:煎炸薯?xiàng)l(淀粉基質(zhì))更有利于甾醇的遷移,并且隨著煎炸批次的增加,甾醇遷移率逐漸降低。甾醇結(jié)構(gòu)對(duì)甾醇的遷移規(guī)律受脂質(zhì)基質(zhì)和煎炸食品體系的影響。煎炸薯?xiàng)l和雞腿過(guò)程中均發(fā)現(xiàn)甾醇的遷移率隨著甾醇添加量的增加而增加。(3)不同食品體系的甾醇氧化物的形成分析。選擇淀粉和蛋白基質(zhì),以馬鈴薯?xiàng)l和雞腿肉為代表性煎炸食材,研究甾醇添加量、脂質(zhì)基質(zhì)和煎炸時(shí)間和溫度對(duì)甾醇氧化物產(chǎn)生的影響。結(jié)果表明甾醇在煎炸過(guò)程中會(huì)發(fā)生氧化,產(chǎn)生甾醇氧化物,產(chǎn)生甾醇氧化物的主要類型有7α-羥基化合物、7β-羥基化合物、3-羥基化合物、5β,6β-環(huán)氧化合物、5α,6α-環(huán)氧化合物、7-酮基化合物和甾醇酯,隨著煎炸時(shí)間的延長(zhǎng),食品體系對(duì)甾醇氧化物產(chǎn)生的影響順序?yàn)殡u腿(蛋白基質(zhì))對(duì)照薯?xiàng)l(淀粉基質(zhì))。甾醇添加量也是存在臨界點(diǎn)的,高溫直接加熱和煎炸薯?xiàng)l時(shí),當(dāng)甾醇添加量0.9%時(shí),甾醇氧化物的含量隨甾醇添加量的增加而增加,當(dāng)甾醇添加量0.9%時(shí)甾醇氧化物總量增加緩慢,趨于穩(wěn)定,可以把0.9%作為甾醇添加量的臨界點(diǎn);煎炸雞腿時(shí),甾醇添加量的臨界點(diǎn)點(diǎn)則轉(zhuǎn)變成1.2%。脂質(zhì)基質(zhì)對(duì)甾醇氧化穩(wěn)定性的順序?yàn)樽貦坝筒俗延筒枳延涂ㄗ延�。在不同溫度下進(jìn)行煎炸實(shí)驗(yàn),發(fā)現(xiàn)溫度越高生成的甾醇氧化物越多。(4)追蹤甾醇氧化物在油脂和食品體系中的熱遷移。以甾醇氧化物遷移量為指標(biāo),選擇淀粉和蛋白基質(zhì),以馬鈴薯?xiàng)l和雞腿肉為代表性煎炸食材,追蹤加熱煎炸體系下甾醇氧化物從油脂基質(zhì)至煎炸食材的遷移量,研究煎炸批次、甾醇添加量、脂質(zhì)基質(zhì)和煎炸溫度對(duì)遷移規(guī)律的影響。結(jié)果表明:甾醇氧化物的遷移量隨煎炸批次的增加呈現(xiàn)先增多后減小的趨勢(shì),相比雞腿,甾醇氧化物更易遷移進(jìn)入薯?xiàng)l中。隨著甾醇添加量的增加,甾醇氧化物的遷移量呈現(xiàn)先快速增加后趨于緩慢的趨勢(shì)。不同脂質(zhì)基質(zhì)對(duì)甾醇氧化物的影響順序?yàn)榭ㄗ延筒俗延筒枳延妥貦坝?在不同溫度下煎炸食材時(shí),甾醇氧化物遷移隨著溫度的增加而增加,溫度越高,遷移量越大。(5)富含甾醇油脂在煎炸條件下的理化性質(zhì)變化分析。探討煎炸條件下不同食品體系對(duì)富含甾醇油脂的酸值、茴香胺值、羰基值、過(guò)氧化值和脂肪酸的影響。結(jié)果表明:高甾醇油脂的初始酸值隨著甾醇添加量的增多而逐漸減小,隨著煎炸時(shí)間的延長(zhǎng)逐漸增大,同一煎炸時(shí)間下的酸值隨著甾醇添加量的增加而減小,煎炸不同食品體系對(duì)酸值的影響順序?yàn)殡u腿(蛋白基質(zhì))高溫直接加熱薯?xiàng)l(淀粉基質(zhì))。羰基值隨煎炸時(shí)間的延長(zhǎng)而逐漸增大,隨甾醇添加量的升高而逐漸升高,煎炸不同食品體系對(duì)羰基值的影響順序雞腿(蛋白基質(zhì))薯?xiàng)l(淀粉基質(zhì))高溫直接加熱。煎炸不同食品體系對(duì)煎炸油過(guò)氧化值的影響順序?yàn)殡u腿(蛋白基質(zhì))高溫直接加熱薯?xiàng)l(淀粉基質(zhì))。不同食品體系對(duì)煎炸油中的飽和脂肪酸、不飽和脂肪酸穩(wěn)定的影響順序是不同的。高溫直接加熱和煎炸薯?xiàng)l時(shí),脂肪酸變化的臨界點(diǎn)是甾醇添加量為0.9%,煎炸雞腿時(shí),這一臨界點(diǎn)則轉(zhuǎn)變?yōu)?.2%。
[Abstract]:Phytosterols are a new source of food for reducing cholesterol and preventing cardiovascular diseases. It is a new kind of raw material for resource food. In recent years, phytosterols have been widely concerned and applied. Natural phytosterols are safe to eat, but they are easily induced by exogenous light, heat and oxygen, and have a variety of toxic steroids. The oxidative stability, migration and produced sterol oxides in the applied food system of phytosterols have become an important problem involved in the safety of functional sterols. In this paper, the heat transfer of sterols in oil and multicomponent food systems is studied, and the stability of sterols in different food systems under frying conditions and the stability of sterols are studied. Migration, production and migration of sterol oxide, the study of the quality of sterol oil, the influence of lipid matrix saturation, sterol addition, temperature and other factors on the change of sterol and sterol oxide. The main results are as follows: (1) study oil and multicomponent food system, frying time and temperature, sterols The effects of addition amount and sterol structure on the oxidative stability of sterols were selected. The selection of starch and protein matrix, potato strips and chicken leg meat as representative fried food and the oxidation stability of sterols under the heating and frying system were investigated. The results showed that the retention rate of sterols decreased gradually with the increase of frying temperature and the increase of frying time, and sterols at 140 degrees C. The stability of the sterols was 8 h at 200 and the loss of sterols was nearly half. The effect of the lipid matrix on the oxidative stability of sterols was the oil of palm oil camellia seed rape seed oil sunflower seed oil. The effect of sterol addition on sterol oxidative stability was gradually reduced with the increase of sterols, and sterol structure was stable to sterol oxidation. The order of the qualitative effects was beta sterol beta sterol. (2) the analysis of sterol heat transfer in different food systems under the condition of frying. Taking sterol mobility as the index, the selection of 140 C as the experimental temperature, the selection of starch and protein matrix, potato strip and chicken leg meat as the representative fried food, followed the heating and frying system. The effects of the lipid matrix, the amount of sterol addition and the sterol structure on the migration of the sterols were studied. The results showed that the fried fries (starch matrix) were more beneficial to the migration of sterols, and the migration rate of sterols decreased with the increase of the fried batch. The migration of sterols to sterols was affected by the sterol structure. Effects of qualitative matrix and fried food system. During the process of frying fries and chicken legs, the mobility of sterols increased with the increase of sterols. (3) analysis of the formation of sterol oxides in different food systems. The selection of starch and protein matrix, potato strips and chicken leg meat as representative fried food, the amount of sterol added, fat The effects of stroma and frying time and temperature on the production of sterol oxide. The results show that sterol oxides will occur during the frying process and produce sterol oxides. The main types of sterol oxides are 7 alpha hydroxyl compounds, 7 beta hydroxyl compounds, 3- hydroxyl compounds, 5 beta, 6 beta epoxy compounds, 5 alpha, 6 alpha epoxy compounds, and 7- ketones. With the prolongation of the frying time, the order of the effects of the food system on sterol oxide is the chicken leg (protein matrix) control fries (starch matrix). The amount of sterol addition is also critical. The sterol oxide content increases with the addition of sterols when the sterol addition is 0.9%. When the addition of sterols is added, the total amount of sterol oxide increases slowly and tends to be stable, and 0.9% can be used as the critical point of the addition of sterols; the critical point of the addition of sterols to the fried chicken leg is transformed into the 1.2%. lipid matrix for the oxidative stability of the sterols. The order of the sterol oxidation stability is the palm rapeseed oil tea seed oil sunflower seed oil. The more the frying experiment was carried out, the more sterol oxide produced by the higher temperature was found. (4) tracking the heat transfer of sterol oxide in the oil and food system. Using the sterol oxide migration as the index, the starch and protein matrix were selected, potato strips and chicken leg meat were used as the representative fried food, and the sterol oxide under the heating frying system was traced. The migration of oil matrix to fried food was studied. The effects of frying batch, sterol addition, lipid matrix and frying temperature on the migration rule were studied. The results showed that the migration of sterol oxide increased first and then decreased with the increase of fried batch, and the sterol oxide was more easily migrated into French fries than chicken legs. The migration of sterol oxides increased rapidly and then tended to be slow. The order of the effects of different lipid matrix on sterol oxide was sunflower seed oil palm oil palm oil. The migration of sterol oxide increased with the increase of temperature at different temperatures. The higher the temperature, the greater the migration of sterol oxide. (5) Analysis of the physical and chemical properties of sterol rich oil under frying conditions. The effects of acid value, anisamine value, carbonyl value, peroxide value and fatty acid on the high sterol oil in different food systems under frying conditions were discussed. The results showed that the initial acid value of high sterol oil gradually decreased with the increase of sterol addition, with the time of frying. The acid value in the same frying time decreased with the increase of the dosage of sterols. The influence sequence of the frying food system on the acid value was the direct heating of the chicken leg (protein matrix) at high temperature (starch matrix). The carbonyl value gradually increased with the lengthening of the frying time, gradually increasing with the increase of the sterol addition and decocting. The effect of different food systems on the carbonyl value of the chicken leg (protein matrix) was heated at high temperature. The effect of fried food system on the peroxide value of frying oil was the direct heating of the chicken leg (protein matrix) at high temperature (starch matrix). The saturated fatty acids and unsaturated fats in the frying oil were made by different food systems. The order of the effect of acid stabilization is different. The critical point of the change of fatty acids is that the dosage of the fatty acid is 0.9% when the high temperature is heated directly and fry the fries, and the critical point is changed to 1.2%. when the chicken leg is fry.
【學(xué)位授予單位】：合肥工業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS201.2

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