浓香和精炼葵花籽油加速氧化过程中 综合品质变化的差异Differences in comprehensive quality changes between fragrant and refined sunflower seed oils in the accelerated oxidation process

Abstract

对浓香葵花籽油、精炼葵花籽油及其分别添加抗氧化剂叔丁基对苯二酚（TBHQ）的葵花籽油进行Schaal烘箱法加速氧化试验，通过考察加速氧化期间4个葵花籽油样过氧化值、酸值、维生素E含量、甾醇含量及挥发性风味成分含量的变化，对比分析两种葵花籽油氧化稳定性、预测货架期、营养成分和挥发性风味成分含量变化的差异，以及TBHQ对两种葵花籽油氧化稳定性及其他综合品质影响的差异。结果表明：若以过氧化值达到相应葵花籽油国标限值作为评价指标，空白及添加TBHQ的浓香葵花籽油、空白及添加TBHQ的精炼葵花籽油的预测货架期分别为64、272、48、96 d；经21 d的加速氧化，上述4种葵花籽油中维生素E损失率分别为50.63%、23.72%、3251%、1782%，甾醇损失率分别为20.73%、13.22%、15.43%、8.30%；初始的浓香葵花籽油、精炼葵花籽油中分别检测出9类98种、9类91种挥发性风味成分，总量分别为10.31、0.74 mg/kg，浓香葵花籽油中含量最高的是烯烃类物质（占46.94%），其次是杂环类物质（占31.23%），杂环类物质中主要是吡嗪类物质（占75.16%）；精炼葵花籽油中含量最高的是烷烃类物质（占37.84%），其次是烯烃类物质（占3514%），未检出杂环类物质；经21 d的加速氧化，空白浓香葵花籽油中挥发性风味成分仅剩45种，其中的杂环类物质几乎损失殆尽，醛类和酮类物质含量明显增加；空白精炼葵花籽油中醛类和酮类物质含量大幅升高（分别占65.20%、20.74%）；添加TBHQ对葵花籽油的保质保鲜均有一定作用，但其分解产物叔丁基对苯醌导致葵花籽油中醌类物质含量大幅增加，对葵花籽油固有风味和品质安全造成不良影响。 The accelerated oxidation test of fragrant and refined sunflower seed oils, as well as sunflower seed oils added with tertiary butyl hydroquinone (TBHQ) were carried out by Schaal oven method. By investigating the peroxide value, acid value, contents of vitamin E, sterol and volatile flavor components of the four samples during the accelerated oxidation, the differences in oxidative stability, predicted shelf life, nutrient and volatile flavor component contents, and the effect of TBHQ on oxidative stability and other comprehensive qualities of fragrant and refined sunflower seed oils were analyzed. The results showed that the predicted shelf lives of the fragrant and refined sunflower seed oils before and after adding TBHQ were 64, 272, 48 d and 96 d respectively with the peroxide value reaching the corresponding national standard limit for sunflower seed oil as the evaluation indicator.After accelerated oxidation for 21 d, the loss rates of vitamin E of the four sunflower seeds oils mentioned above were 50.63%, 23.72%, 32.51% and 17.82%, respectively, and the loss rates of sterol were 20.73%, 13.22%, 15.43% and 8.30%, respectively.The initial fragrant and refined sunflower seed oils contained 9 classes (98 kinds) and 9 classes (91 kinds ) of volatile flavor components, and the total amounts were 10.31, 0.74 mg/kg, respectively, the highest contents in fragrant sunflower seed oil was olefin compounds(accounting for 46.94%), followed by heterocyclic compounds (accounting for 31.23%), pyrazines compounds were the main components of heterocyclic compounds (accounting for 75.16%); the highest content in refined sunflower seed oil was alkanes compounds (accounting for 37.84%), followed by olefines compounds (accounting for 35.14%), and no heterocyclic compounds were detected. After 21 d of accelerated oxidation test, there were only 45 volatile flavor components in the blank fragrant sunflower seed oil, and the contents of aldehydes and ketones increased significantly, while the heterocyclic compounds were almost totally lost; the contents of aldehydes and ketones in blank refined sunflower seed oil increased significantly (accounting for 65.20% and 20.74%, respectively).The addition of TBHQ might contribute to the maintenance of the quality and freshness of sunflower seed oil, but its decomposition product tert-butyl-p-benzoquinone greatly increased the content of quinones in sunflower seed oil, which adversely affected the inherent flavor and quality of sunflower seed oil.

Keywords

• 浓香葵花籽油；精炼葵花籽油；schaal烘箱法；氧化稳定性；预测货架期；挥发性风味成分
• fragrant sunflower seed oil; refined sunflower seed oil; schaal oven method; oxidative stability; predicted shelf life; volatile flavor component