葵花籽炒籽条件对其油脂3-氯丙醇酯 产生及品质的影响Effects of roasting conditions on the formation of 3-MCPD ester and quality of sunflower seed oil

Abstract

对不同产地的葵花籽进行炒籽并压榨制油，测定葵花籽原料中氯离子含量及葵花籽油中氯离子、3-氯丙醇酯、维生素E含量及甘油酯组成、酸值、过氧化值、色泽（红值），分析炒籽条件对葵花籽油3-氯丙醇酯产生及品质的影响。结果表明：经过炒籽后中国内蒙古葵花籽中氯离子含量下降幅度最大；葵花籽油中3-氯丙醇酯含量随炒籽温度升高和炒籽时间延长呈升高趋势，中国内蒙古葵花籽油中3-氯丙醇酯含量最高。同一炒籽温度、不同炒籽时间下，压榨葵花籽油中氯离子含量存在显著性差异，其中中国甘肃葵花籽油中氯离子含量为0.28～0.58 mg/kg，中国内蒙古葵花籽油中氯离子含量为0.32～0.87 mg/kg，保加利亚葵花籽油中氯离子含量为0.46～1.26 mg/kg。200、220 ℃炒籽温度下，随炒籽时间的延长，葵花籽油中甘油酯组成发生显著变化，中国甘肃葵花籽油甘二酯含量为1.83%～4.12%，甘三酯含量为95.20%～97.35%；中国内蒙古葵花籽油甘二酯含量为1.33%～3.92%，甘三酯含量为95.36%～98.21%；保加利亚葵花籽油甘二酯含量为135%～4.53%，甘三酯含量为94.75%～97.96%。葵花籽油中维生素E含量受炒籽时间的影响显著，随着炒籽温度的升高维生素E总量降低，在炒籽温度由200 ℃上升至220 ℃时，中国甘肃葵花籽油中维生素E总量由105.6～157.7 mg/kg下降至82.1～141.2 mg/kg，中国内蒙古葵花籽油中维生素E总量由147.4～152.1 mg/kg下降至91.1～141.3 mg/kg，保加利亚葵花籽油中维生素E总量由53.6～167.7 mg/kg下降至51.2～116.0 mg/kg。随着炒籽温度升高和炒籽时间延长，葵花籽油酸值逐渐升高，色泽逐渐加深，而过氧化值随炒籽时间延长逐渐升高，随炒籽温度升高而下降。综合葵花籽油3-氯丙醇酯的产生和质量指标，建议葵花籽油生产以炒籽温度不超过200 ℃、炒籽时间不超过30 min为佳。 Sunflower seed oil was prepared by roasting seeds from different areas at different temperatures and time. The chloride ion in sunflower seed, and contents of chloride ion, 3-MCPD ester and vitamin E, glyceride composition, acid value, peroxide value and color(red value) of sunflower seed oil were detected to analyze the effect of roasting conditions on the formation of 3-MCPD ester and quality of sunflower seed oil. The results showed that after roasting, the chloride ion content in sunflower seed from Inner Mongolia, China decreased the most. The content of 3-MCPD ester in sunflower seed oil increased with the increasing of roasting temperature and roasting time. The chloride ion content in the oil from Inner Mongolia, China was the highest. After roasting for different time at the same temperature, there were significant differences in the content of chloride ion in pressed sunflower seed oil. The content of chloride ion in the oil from Gansu, China, Inner Mongolia, China and Bulgaria were 0.28-0.58 mg/kg, 0.32-0.87 mg/kg and 046-1.26 mg/kg respectively. The composition of glycerides in the sunflower seed oil changed significantly with the increasing of roasting time at 200 ℃ and 220 ℃. Diglyceride content in the oil from Gansu, China ranged from 1.83% to 4.12%, and triglyceride content ranged from 95.20% to 97.35%.The contents of diglyceride and triglyceride varied from 1.33% to 3.92% and 95.36% to 9821% in the oil from Inner Mongolia, China. Diglyceride content in the oil from Bulgaria varied from 1.35% to 453%, and triglyceride content varied from 94.75% to 97.96%. The content of vitamin E in sunflower seed oil was significantly affected by the roasting time. The total amount of vitamin E decreased with the increasing of roasting temperature. The total amount of vitamin E in the oil from Gansu, China decreased from 105.6-157.7 mg/kg to 82.1-141.2 mg/kg when the roasting temperature increased from 200 ℃ to 220 ℃.The total amount of vitamin E in the oil from Inner Mongolia,China decreased from 147.4-152.1 mg/kg to 91.1-141.3 mg/kg, and that in the oil from Bulgaria decreased from 53.6-167.7 mg/kg to 51.2-116.0 mg/kg. The acid value and color of sunflower seed oil increased with the increasing of roasting temperature and roasting time, while the peroxide value increased gradually with the increasing of roasting time and decreased with the increasing of roasting temperature. Considering the formation of 3-MCPD ester and quality indexes, the sunflower seed oil with higher quality could be obtained when roasting temperature was lower than 200 ℃ and roasting time was less than 30 min.

Keywords

• 葵花籽；炒籽；压榨葵花籽油；3-氯丙醇酯；甘油酯组成；维生素e;理化指标
• sunflower seed; roasting; pressed sunflower seed oil; 3-mcpd ester; glyceride composition; vitamin e; physicochemical index