本文選題：油茶籽油 + 熱氧化穩(wěn)定性��； 參考：《中南林業(yè)科技大學(xué)》2017年博士論文

【摘要】：油茶籽油是純天然木本食用植物油,富含油酸和抗氧化活性微量組分,是可以和橄欖油相媲美的高級(jí)食用油。然而,消費(fèi)者對(duì)油茶籽油總體認(rèn)知程度較低,因此需大力開(kāi)展油茶籽油基礎(chǔ)特性研究,為提高油茶籽油的市場(chǎng)影響力提供基礎(chǔ)理論和科學(xué)依據(jù)。目前有關(guān)油茶籽油品質(zhì)研究主要集中在加工和貯藏過(guò)程中的氧化穩(wěn)定性研究,而高溫處理過(guò)程中熱氧化穩(wěn)定性研究相對(duì)較少。本課題采用兩種高溫處理方式,從初始底物損失和初級(jí)/次級(jí)氧化產(chǎn)物生成兩方面研究油茶籽油的熱氧化穩(wěn)定性。為改進(jìn)油茶籽油加工工藝,監(jiān)控油茶籽油高溫品質(zhì),擴(kuò)大油茶籽油應(yīng)用范圍和提高油茶籽油認(rèn)知度等提供科學(xué)理論依據(jù)。(1)ELSD-HPLC分析油茶籽油甘三酯最終優(yōu)化色譜條件為:流動(dòng)相組成為乙腈(A)和異丙醇(B),流速1.2mL/min,柱溫25℃;梯度洗脫條件:0-1min,60%A,40%B;1-15 min,60-70%A,40-30%B;15-60 min,70%A,30%B;60-75 min,70-60%A,30-40%B;75-88 min,60%A,40%B。ELSD 檢測(cè)器參數(shù):漂移管溫度80℃、空氣流速2.8 L/min、增益為1。在此優(yōu)化條件下測(cè)得油茶籽油由12種甘三酯組成。Rancimat操作參數(shù)中溫度對(duì)油茶籽油OSI影響顯著(P0.01),與樣品量相比,空氣流速對(duì)油茶籽油OSI影響較顯著(P0.05)。油茶籽油溫度系數(shù)和Q10分別為-3.02×10-2和2.02。推算油茶籽油貨架期(20℃下的OSI)存在顯著差異,表明用加速氧化方法評(píng)價(jià)油脂貨架期可能存在誤差。(2)感官評(píng)價(jià)表明:溫度越高油茶籽油感官品質(zhì)劣變?cè)娇?且與菜籽油相比,油茶籽油在高溫處理過(guò)程中可保持良好感官品質(zhì)。加速氧化試驗(yàn)中理化指標(biāo)分析表明:120℃下油茶籽油總體氧化水平高于180℃,而180℃下油茶籽油中非揮發(fā)性羰基化合物和含有共軛二烯和三烯次級(jí)氧化產(chǎn)物生成速率和累積量均高于120℃。深度煎炸試驗(yàn)結(jié)果表明:油茶籽油初級(jí)、次級(jí)和總體氧化程度及非揮發(fā)性羰基化合物等次級(jí)氧化物的累積量均低于菜籽油,說(shuō)明油茶籽油具有良好的熱氧化穩(wěn)定性,可作為優(yōu)良煎炸油。此外,煎炸材料對(duì)煎炸油氧化程度具有一定影響,但對(duì)煎炸油水解程度影響顯著。高溫處理過(guò)程中油茶籽油極性組分含量增加與時(shí)間顯著相關(guān)(R20.98),且溫度越高油茶籽油中極性組分含量越高,與菜籽油相比在深度煎炸試驗(yàn)油茶籽油中極性組分含量水平較低。(3)加速氧化試驗(yàn)結(jié)果表明:溫度對(duì)油茶籽油不飽和脂肪酸影響顯著,溫度越高不飽和脂肪酸降解越迅速,且隨不飽和程度增加損失率逐步增加。此外,180℃高溫處理會(huì)導(dǎo)致油茶籽油中微量反式油酸生成。深度煎炸試驗(yàn)表明:油茶籽油和菜籽油脂肪酸組成差異性導(dǎo)致兩個(gè)油樣脂肪酸降解模式明顯不同,說(shuō)明脂肪酸組成是影響油脂熱穩(wěn)定的關(guān)鍵因素;與多不飽和脂肪酸含量較高的菜籽油相比,高油酸的油茶籽油熱穩(wěn)定性更好。在深度煎炸和對(duì)照加熱油茶籽油和菜籽油中均檢測(cè)到反式油酸,但含量低于我國(guó)食用油中反式脂肪酸推薦限量(2 g/100 g)。值得注意的是,菜籽油在此過(guò)程中還可能會(huì)生成反式亞油酸和亞麻酸。因此,從煎炸油安全性和營(yíng)養(yǎng)特性考慮,油茶籽油表現(xiàn)出良好的熱穩(wěn)定性。C18:2/C16:0,SFA/UFA,MUFA/PUFA 和 Cox value等脂肪酸綜合指標(biāo)與極性組分含量和加熱時(shí)間顯著相關(guān)(R20.97),可用于評(píng)價(jià)油脂在高溫處理過(guò)程中的降解程度。(4)不同產(chǎn)地油茶籽油TAG分布存在差異。加速氧化試驗(yàn)結(jié)果表明:溫度越高油茶籽油TAG降解越迅速,且不同溫度下降解模式明顯不同。此外,TAG含量水平也會(huì)影響其降解速率。深度煎炸試驗(yàn)結(jié)果表明:油脂甘三酯組成顯著影響其降解模式,富含不飽和程度較大甘三酯的菜籽油在高溫處理過(guò)程中更易產(chǎn)生降低煎炸油品質(zhì)的氧化初級(jí)和次級(jí)產(chǎn)物,油茶籽油則表現(xiàn)出良好的熱氧化穩(wěn)定性。PTAG分析表明:在加速氧化試驗(yàn)中,180℃下油茶籽油的聚合程度顯著高于120℃;在深度煎炸試驗(yàn)中,與菜籽油相比油茶籽油聚合程度較低。此外,與對(duì)照加熱油樣相比,深度煎炸油樣中TAG降解和PTAG生成水平均較高,說(shuō)明煎炸材料對(duì)油脂甘三酯降解也有一定影響。(5)煎炸油茶籽油中的極性組分具有助氧化性。HPSEC分析表明:高溫處理油茶籽油極性組分和脂肪酸甲酯組成分別為TGO、TGD、ox-TGM、DG、FFA和FAO、FAD、ox-FAM。加速氧化試驗(yàn)結(jié)果表明:在120℃和180℃下油茶籽油反應(yīng)歷程截然不同,主導(dǎo)反應(yīng)分別為氧化反應(yīng)和聚合反應(yīng),且在120℃下的水解反應(yīng)程度高于180℃。深度煎炸試驗(yàn)結(jié)果表明:與菜籽油相比油茶籽油中極性甘三酯和脂肪酸含量較低,說(shuō)明油茶籽油劣變程度低,可作為優(yōu)良煎炸油。氧化聚合和水解產(chǎn)物在油樣中的分布表明:煎炸材料對(duì)油脂氧化聚合程度影響低于對(duì)油樣水解程度影響。相關(guān)性分析表明:與化學(xué)指標(biāo)相比,極性組分和極性脂肪酸甲酯HPSEC分析更能準(zhǔn)確反應(yīng)油脂在高溫處理過(guò)程中的劣變進(jìn)程。此外,各項(xiàng)評(píng)價(jià)油脂煎炸壽命的推薦指標(biāo)分析表明:中國(guó)現(xiàn)行有關(guān)判定植物油煎炸壽命標(biāo)準(zhǔn)(27%TPC)可能存在風(fēng)險(xiǎn)。(6)揮發(fā)性醛是油茶籽油在高溫處理過(guò)程中產(chǎn)生的主體揮發(fā)性化合物,約占揮發(fā)性化合物總含量的80%。加速氧化試驗(yàn)結(jié)果表明:高溫導(dǎo)致油茶籽油中揮發(fā)性醛大量生成,溫度越高生成越快;且不同溫度下變化反應(yīng)歷程明顯不同。深度煎炸試驗(yàn)結(jié)果研究表明:除溫度外,脂肪酸組成和煎炸材料對(duì)油茶籽油揮發(fā)性醛生成具有顯著影響。油酸�；苌膿]發(fā)性醛在油茶籽油中總體生成量高于菜籽油,而亞油酸和亞麻酸衍生的揮發(fā)性醛在菜籽油中生成量高于油茶籽油。此外,深度煎炸和對(duì)照加熱油樣中揮發(fā)性醛分布也存在差異,說(shuō)明煎炸材料對(duì)油茶籽油中揮發(fā)性醛的生成也有一定影響。值得注意的是,深度煎炸和對(duì)照加熱菜籽油中二烯醛總體水平分別是油茶籽油的7.72和7.13倍,二烯醛具有高反應(yīng)性和細(xì)胞毒性,從油脂安全性和營(yíng)養(yǎng)特性考慮,油茶籽油可作為優(yōu)良煎炸油。
[Abstract]:Oil tea seed oil is a pure natural edible vegetable oil, which is rich in oleic acid and antioxidant activity. It is a high level edible oil comparable to olive oil. However, the overall cognition of oil tea seed oil is low. Therefore, it is necessary to develop the basic characteristics of camellia seed oil and provide a basis for improving the market influence of oil tea seed oil. The research on oil quality of oil tea seed oil is mainly focused on the study of oxidation stability during processing and storage, while the study of thermal oxidation stability is relatively less in the process of high temperature treatment. Two kinds of high temperature treatment methods are used to study oil tea from two aspects of initial substrate loss and initial secondary / secondary oxidation products. The thermal oxidation stability of seed oil provides scientific theoretical basis for improving the processing technology of camellia seed oil, monitoring the high temperature quality of oil tea seed oil, expanding the application range of camellia seed oil and improving the recognition degree of oil tea seed oil. (1) ELSD-HPLC analysis of the optimum chromatographic conditions for the analysis of three ester of oil tea seed oil GGM is that the flow phase group becomes acetonitrile (A) and isopropanol (B), and the flow rate is 1. 2mL/min, column temperature 25 C, gradient elution conditions: 0-1min, 60%A, 40%B, 1-15 min, 60-70%A, 40-30%B, 15-60 min, 70%A, 30%B, 60-75 min, 70-60%A, 75-88, 80, 80, air velocity 2.8, and gain 1. in this optimized condition that the oil tea seed oil is composed of 12 kinds of three ester of three ester of Camellia oleifera The effect of temperature on OSI of oil tea seed oil was significant (P0.01). Compared with the sample, the effect of air velocity on the OSI of oil tea seed oil was significant (P0.05). The temperature coefficient of oil tea seed oil and Q10 were -3.02 x 10-2 and 2.02., respectively, to calculate the shelf life of Camellia oleifera seed oil (OSI under 20 degrees C), indicating that the shelf life of oil could be evaluated by accelerated oxidation method. (2) the sensory evaluation showed that the higher the temperature, the faster the sensory quality of the oil tea seed oil changed, and the oil tea seed oil could maintain good sensory quality in the process of high temperature treatment compared with the rapeseed oil. The analysis of physical and chemical indexes in the accelerated oxidation test showed that the overall oxidation level of Camellia oleifera seed oil at 120 C was higher than that of 180, and the oil tea seed oil was not in 180 C. The formation rate and accumulation of secondary oxidation products of volatile carbonyl compounds and conjugated dienes and three alkenes were higher than 120. The results of deep frying test showed that the accumulation of secondary and overall oxidation degree and non volatile carbonyl compounds were lower than that of rapeseed oil, indicating that the oil of Camellia oleifera was good. The thermal oxidation stability can be used as an excellent frying oil. In addition, the frying material has a certain effect on the degree of oxidation of frying oil, but it has a significant influence on the degree of hydrolysis of frying oil. The increase of polar component content of oil tea seed oil is significantly related to time during high temperature treatment (R20.98), and the higher the temperature is, the higher the content of polar components in the oil tea seed oil, and the higher the content of the polar components in the oil tea seed oil. The level of polar components in the seed oil compared to the deep fried Camellia oleifera seed oil was lower. (3) the accelerated oxidation test showed that the temperature had a significant effect on the unsaturated fatty acids of the oil tea seed oil, the higher the temperature was, the faster the unsaturated fatty acid degradation and the increase of the loss rate with the increase of the unsaturated degree. In addition, the high temperature treatment at 180 degrees centigrade would lead to oil. The deep frying test showed that the difference in fatty acid composition of camellia seed oil and rapeseed oil resulted in a distinct difference in the fatty acid degradation mode of two oil samples, indicating that fatty acid composition was the key factor affecting the thermal stability of oil, compared with rapeseed oil with high polyunsaturated fatty acid content, high oleic acid oil camellia seed Oil thermal stability is better. Trans oleic acid is detected in deep fried and controlled heated oil tea seed oil and rapeseed oil, but the content is lower than the recommended limit of trans fatty acid (2 g/100 g) in Chinese edible oil. It is worth noting that rapeseed oil may also produce trans linoleic acid and linolenic acid in this process. Therefore, the safety and camping of frying oil will be obtained. Considering the cultivation characteristics, the oil tea seed oil showed good thermal stability.C18:2/C16:0, SFA/UFA, MUFA/PUFA and Cox value and other fatty acid comprehensive indexes were significantly related to the content of polar components and heating time (R20.97), which could be used to evaluate the degree of degradation of oil in the process of high temperature treatment. (4) the distribution of TAG in oil tea seed oil from different habitats was different. The results of the oxidation test showed that the higher the temperature was, the faster the TAG degradation of oil tea seed oil, and the different degradation modes at different temperatures. In addition, the level of TAG content would also affect the degradation rate. The results of deep frying test showed that the composition of the fatty Gan three ester significantly affected the degradation mode, and the rapeseed oil rich in the high unsaturated degree of Gan three ester was at high temperature. In the process of treatment, the oxidation primary and secondary products to reduce the quality of the frying oil were more easily produced. The oil tea seed oil showed good thermal oxidation stability.PTAG analysis showed that in the accelerated oxidation test, the degree of polymerization of Camellia oleifera seed oil at 180 C was significantly higher than that of 120; in deep frying test, the degree of polymerization of oil tea seed oil compared with rapeseed oil was better than that of rapeseed oil. In addition, compared with the control heating oil samples, the TAG degradation and the PTAG production level in the deep fried oil samples were all higher, indicating that the frying material had a certain effect on the degradation of oil Gan three ester. (5) the polar components in the fried Camellia oleifera seed oil showed the oxidative.HPSEC analysis showed that the composition and composition of fatty acid methyl esters in the oil tea seed oil were treated with high temperature. TGO, TGD, ox-TGM, DG, FFA and FAO, FAD, ox-FAM. accelerated oxidation test results showed that the reaction course of oil tea seed oil at 120 and 180 was completely different, the dominant reaction was oxidation reaction and polymerization reaction respectively, and the degree of hydrolysis reaction at 120 C was higher than 180. Deep frying test showed that the oil tea seed oil was compared with rapeseed oil. The content of sexual Gan three ester and fatty acid is low, indicating that the oil tea seed oil has low deterioration degree and can be used as excellent frying oil. The distribution of oxidative polymerization and hydrolysates in oil samples shows that the influence of frying material on the degree of oxidative polymerization of oil is lower than that on the degree of oil hydrolysis. The HPSEC analysis of fatty acid methyl ester can more accurately reflect the deterioration process of oil in the process of high temperature treatment. In addition, the analysis of the recommended indexes for evaluating the life of oil frying shows that there may be risks in determining the life standard of frying life of plants (27%TPC) in China. (6) the volatile aldehyde is the main body of oil tea seed oil in the process of high temperature treatment. The 80%. accelerated oxidation test of volatile compounds, which accounts for approximately the total content of volatile compounds, shows that high temperature leads to the formation of volatile aldehydes in oil tea seed oil, the higher the temperature is, the faster the formation of the volatile aldehydes, and the change of the reaction process at different temperatures is distinct. The production of volatile aldehydes derived from oleic acid group was higher than that of rapeseed oil in oil tea seed oil, while the amount of volatile aldehydes derived from linoleic acid and linolenic acid in rapeseed oil was higher than that of Camellia oleifera seed oil. It is worth noting that the overall level of dienaldehyde in deep frying and controlled heated rapeseed oil is 7.72 and 7.13 times as high as that of Camellia oleifera seed oil, and dienaldehyde has high reactivity and cytotoxicity. Good fried oil.
【學(xué)位授予單位】：中南林業(yè)科技大學(xué)
【學(xué)位級(jí)別】：博士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS225.14
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本文編號(hào)：2003273