Influence of preparation methods on the physico-chemical properties and oxidative stability of three kinds of nut oils
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摘要: 研究了溶剂法和水酶法提取核桃、扁桃、大扁杏仁等3种坚果油脂的理化性质,气相色谱法分析了坚果油脂的脂肪酸组成,比较了加速氧化过程中3种坚果油脂酸价及过氧化值的变化,采用Rancimat油脂氧化仪测定了不同方法得到油脂的氧化稳定性。结果发现,油脂制备方法对其理化特性和氧化稳定性均有重要影响,其中,3种水酶法提取油脂的透明度、酸价和风味均优于溶剂法,而氧化稳定性均低于溶剂法,但是不同方法提取油脂的折光指数、碘价、皂化价和不皂化物以及脂肪酸组成等理化特性不存在显著差异。在加速氧化实验中,油脂酸价变化不大,而过氧化值和OSI变化较大。3种坚果油脂中,大扁杏仁油最为稳定、扁桃油次之,而核桃油最容易氧化。Abstract: The physico-chemical properties of oils from walnut, almond and sweet apricot kernels were determined following extraction either using solvent or aqueous enzymatic methods. In addition, the fatty acid profiles of different nut oils were investigated by GC and oxidative stability were evaluated by Rancimat method. Results showed that the preparation methods had important effects on the physico-chemical properties and oxidative stability. On the whole, compared with the solvent method, the obtained aqueous enzymatic nut oils had the following quality attributes : the higher transparency, better taste, and lower free fatty acid value. But their oxidative stabilities were lower than that extraction by solvent method. Also, it found that the extraction methods had no different influence on the properties such as refractive index, iodine value, saponification value, unsaponifiable matter and fatty acid composition and so on. Finally, according to the changes of their peroxide value and OSI, the sweet apricot kernel oil was the most stable while walnut oil was easily oxidative during the accelerated oxidation test.
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Keywords:
- nut /
- nut oil /
- aqueous enzymatic extraction /
- peroxide value /
- oxidative stability index (OSI)
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