摘要
以月桂叶为原料,从总抗氧化活性、过氧化值、清除DPPH自由基、清除羟基自由基4个指标对比了月桂叶精油和常用油脂抗氧化剂的抗氧化能力;并将月桂叶精油与基础油调配,采用电子鼻评价了油脂储藏的稳定性以及不同光照和油炸过程的品质变化。实验结果表明:当质量浓度为2.5×10^-2、3.0×10^-2 mg/mL时,精油的总抗氧化性能要优于其他单体抗氧化剂;在55℃的加速氧化过程中,当精油质量分数达到0.3%时,调味油的抗氧化性能明显提升;以多力葵花籽油为基础油,0.8%的精油添加量进行调配,经过不同时间加速氧化的调味油表现出不同的气味信息,且不同储藏时间的油样可以很好区分。避光保存与自然光保存对油脂自身氧化速度影响不大,而全日光会加速氧化,在80 d全日光保存后,油脂的过氧化值接近15 mmol/kg。电子鼻SQC分析显示,前3次煎炸后油的品质变化不大,从第四次煎炸开始,调味油的质量变化显著,并有新的挥发性物质产生。
With the bay leaf as the material,the essential oils of bay leaf and common oils were compared from four indexes of the total antioxidant activity,peroxidation value,DPPH scavenging and hydroxyl radical scavenging ability.The essential oil of the bay leaf was blended with the base oil,the stability of oil storage and quality changes in different light and frying processes were evaluated by electronic nose.The experimental results showed that when the quality concentration was 2.5×10^-2 mg/mL and 3.0×10^-2 mg/mL,the total antioxidant performance of essential oil was better than other monomeric antioxidants;in the accelerated oxidation process at 55℃,when the essential oil concentration reached 0.3%,the antioxidant performance of the seasoning oil was obviously improved;The sunflower oil as the base oil and 0.8%of the essential oil addition amount,the seasoning oil which accelerated oxidation at different times exhibits different odor information,and oil samples of different storage times could be distinguished very well.Light preservation and natural light preservation had little effect on the oxidation rate of oil itself,and all sunlight will accelerate oxidation.After 80 days of total daylight preservation,the peroxide value of oil was close to 15 mmol/kg.The electronic nose SQC analysis showed that the quality of the oil did not obvious change after the first three frying.From the fourth frying,the quality of the flavoring oil changed significantly,and new volatile substances were produced.
作者
李浩丽
Li Haoli(College of Food Science and Engineering,Nanjing University of Finance and Economics,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing 210023)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第10期96-101,110,共7页
Journal of the Chinese Cereals and Oils Association
基金
江苏高校优势学科建设工程(苏政办发[2018]87号)。
关键词
月桂叶
抗氧化性
调味油
理化特性
贮藏稳定性
食用油
bay leaves
antioxidant activity
seasoning oil
physicochemical properties
storage stability
edible oil
