CN110521792A - A method of improving walnut oil quality - Google Patents
A method of improving walnut oil quality Download PDFInfo
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- CN110521792A CN110521792A CN201910829448.7A CN201910829448A CN110521792A CN 110521792 A CN110521792 A CN 110521792A CN 201910829448 A CN201910829448 A CN 201910829448A CN 110521792 A CN110521792 A CN 110521792A
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- 235000019498 Walnut oil Nutrition 0.000 title claims abstract description 111
- 239000008170 walnut oil Substances 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title claims abstract description 36
- 239000003921 oil Substances 0.000 claims abstract description 62
- 235000019198 oils Nutrition 0.000 claims abstract description 62
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 54
- 241001300674 Plukenetia volubilis Species 0.000 claims abstract description 38
- 235000019197 fats Nutrition 0.000 claims abstract description 36
- 150000002978 peroxides Chemical class 0.000 claims abstract description 27
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 27
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 27
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 20
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 19
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 12
- 229930195729 fatty acid Natural products 0.000 claims abstract description 12
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 12
- 238000005259 measurement Methods 0.000 claims abstract description 12
- 239000003925 fat Substances 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 8
- 230000000996 additive effect Effects 0.000 claims abstract description 8
- 238000005070 sampling Methods 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 30
- 229930003427 Vitamin E Natural products 0.000 abstract description 15
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 15
- 235000019165 vitamin E Nutrition 0.000 abstract description 15
- 229940046009 vitamin E Drugs 0.000 abstract description 15
- 239000011709 vitamin E Substances 0.000 abstract description 15
- 230000003647 oxidation Effects 0.000 abstract description 8
- 238000007254 oxidation reaction Methods 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 8
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 8
- 230000003078 antioxidant effect Effects 0.000 description 7
- 239000004519 grease Substances 0.000 description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 description 7
- 239000008158 vegetable oil Substances 0.000 description 7
- 230000003064 anti-oxidating effect Effects 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 6
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000009496 Juglans regia Nutrition 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 241000345998 Calamus manan Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000758789 Juglans Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 229960004488 linolenic acid Drugs 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000012950 rattan cane Nutrition 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000147058 Derris elliptica Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000057114 Sapium sebiferum Species 0.000 description 1
- 235000005128 Sapium sebiferum Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000001866 Vernicia fordii Species 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 125000000217 alkyl group Chemical group 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000852 hydrogen donor Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 231100000683 possible toxicity Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention belongs to technical field of oil chemical industry, disclose a kind of method for improving walnut oil quality, TBHQ and oil and fat of sacha inchi are added into walnut oil to be saved, walnut oil is bottled after mixing, preservation walnut oil is sealed, TBHQ and the additive amount of oil and fat of sacha inchi are respectively 0.01-0.02% and 1-20% in walnut oil；The variation of measurement walnut oil and VE, polyphenol, fatty acid in ready-mixed oil respectively；Mixed sample is saved in 60 DEG C of baking ovens, sampling in 5 days is primary, measures its peroxide value.The oil and fat of sacha inchi added in the present invention has extremely strong inoxidizability, can effectively delay the oxidative rancidity of walnut oil；In addition, vitamin E, polyphenol content significantly raise in ready-mixed oil compared with walnut oil, the oxidation resistance of walnut oil is enhanced.The method of the present invention simple possible can significantly extend the shelf life of walnut oil.
Description
Technical field
The invention belongs to technical field of oil chemical industry more particularly to a kind of methods for improving walnut oil quality.Specifically one
Kind is improved the quality of walnut oil using oil and fat of sacha inchi, significantly extends the method for walnut oil shelf life.
Background technique
Currently, the immediate prior art:
Walnut also known as English walnut, with oil tea, tung oil tree, Chinese tallow tree and the referred to as big traditional oil tree in China four.Walnut kernel grease contains
Amount is high, and for general fat content 65% or so, walnut oil is rich in unsaturated fatty acid, and content accounts for 90% or more of grease total amount,
Containing there are many to the beneficial vitamin of human body, mineral element and physiological activator, such as vitamin E, iron and flavonoids, have
High nutritive value is natural quality non-polluted edible oil, often edible to have prevention cardiovascular and cerebrovascular disease, improve memory
Power, anti-aging and other effects.But since unsaturated fatty acid content is higher in walnut oil, stability is lower, in storage not
Saturated fatty acid is oxidized easily rancid, generates and peroxide and then is degraded into the mixtures such as volatile aldehyde, acid, with unpleasant gas
Taste increases difficulty to the storage of walnut oil product, influences the shelf-life of product to influence the quality and flavor of walnut oil.Cause
This, under the premise of guaranteeing stable high-quality walnut oil product, it is very important for walnut oil anti-oxidant.
The method for generalling use addition antioxidant at present improves the oxidation stability of edible oil, and oil prodution industry is normal at home
In artificial synthesized antioxidant, the inoxidizability of TBHQ is most strong.Its antioxidant is fat-soluble good, has phenolic hydroxyl structure, can
The progress that formation or the radical chain reaction of alkyl diradical during Oxidation of Fat and Oils are effectively prevented or delayed as hydrogen donor, reaches
To oxidation resistant effect.
Oil and fat of sacha inchi is that a kind of degree of unsaturation is high and be rich in the vegetable oil of alpha-linolenic acid, at the same oil and fat of sacha inchi also contain it is abundant
The endogenous anti-oxidatives ingredient such as vitamin E, sterol, polyphenol, stability is rich in the vegetable fat of alpha-linolenic acid better than other.
There is research to be predicted using rancid method the shelf life of oil and fat of sacha inchi, as the result is shown the oil and fat of sacha inchi at 20 DEG C
Shelf life can achieve 3.29,11 times of walnut oil (110.9d) under similarity condition.Therefore oil and fat of sacha inchi compares walnut oil
With extremely strong antioxidation.
In conclusion problem of the existing technology is:
(1) prior art does not utilize the strong anti-oxidation of TBHQ and oil and fat of sacha inchi, cannot effectively slow down walnut oil oxygen
Change rate, shortens the shelf life of walnut oil.
(2) in the prior art, the preservation mode of walnut oil is mostly to add chemical antioxidants, and this substance is with potential
Toxicity, additive amount have certain limitation.
Solve the difficulty of above-mentioned technical problem:
A kind of natural anti-reflecting oxide that can effectively improve walnut oil quality is found, to increase the anti-oxidant work of walnut oil
Property, significantly extend the shelf life of walnut oil.
The meaning for solving above-mentioned technical problem is:
Walnut oil quality can effectively be improved, the inoxidizability of walnut oil is significantly enhanced, substantially prolong shelf life.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of methods for improving walnut oil quality.Purport of the present invention
TBHQ and oil and fat of sacha inchi are being added into walnut oil, inhibit the oxidation of walnut oil, to extend the shelf life of walnut oil.The present invention
Method simple possible, and a new strategy is provided to extend the shelf life of walnut oil.
The invention is realized in this way a method of improve walnut oil quality, comprising:
Step 1, ready-mixed oil preparation: TBHQ and oil and fat of sacha inchi are added into walnut oil to be saved, by walnut oil after mixing
Bottling, seals preservation walnut oil.TBHQ and the additive amount of oil and fat of sacha inchi are respectively 0.01-0.02% and 1- in walnut oil
20% (mass ratio).
The measurement of step 2, VE, polyphenol and fatty acid composition: VE, polyphenol, fat in walnut oil and ready-mixed oil are measured respectively
The variation of acid.
The measurement of step 3, peroxide value: sample mixed in step 1 is saved in 60 DEG C of baking ovens, and sampling in 5 days is primary,
Measure its peroxide value.
Further, in the step 1, TBHQ and the additive amount of oil and fat of sacha inchi are respectively 0.02% and 20% in walnut oil
(mass ratio).
Further, in step 2, vitamin E, polyphenol and fatty acid determination method are respectively according in GB5009.82-2016
First method, LS/T6119-2017, it requires to be measured in GB5009.168-2016.
Further, in step 3, using Schaal Oven Method, the grease to be measured of mixing is put into 60 DEG C of baking ovens, is sampled within 5 days
Once, the variation of peroxide value in sample is measured, wherein determination of POV is referring to the food of national standard GB/T5009.227-2016
Middle peroxide value carries out, the physical and chemical index limit value of peroxide value referring to the peroxide value of 2018 vegetable oil of GB/T2716-come into
Row.
Another object of the present invention is to provide a kind of walnut oils using the method for improving walnut oil quality.
In summary: advantages of the present invention and good effect are as follows:
TBHQ and the additive amount of oil and fat of sacha inchi are respectively 0.02% and 20% (mass ratio) in walnut oil of the present invention, are used
Schaal Oven Method, the grease to be measured of mixing are put into 60 DEG C of baking ovens, and sampling in 5 days is primary, are measured peroxide value in sample
Variation.Under this condition, the antioxidant activity of experimental group walnut oil significantly increases compared with the control.
The present invention provides a kind of new strategy and method to improve the quality of walnut oil.
Using the strong anti-oxidation of TBHQ and oil and fat of sacha inchi, effectively slows down walnut oil oxidation rate, significantly extend core
The shelf life of peach oil.
Above-mentioned experimental result is as shown in table 1, table 2, Fig. 2.
1 fatty acid compositional analysis table of table
2 total polyphenols of table and content of vitamin E measure table
As shown in Table 1, unsaturated fatty acid content about 90% in walnut oil, compared with the oil and fat of sacha inchi group for being mixed into 20%,
Unsaturated fatty acid content is without significant change.As shown in Table 2, compared with walnut oil, in the ready-mixed oil of 20% oil and fat of sacha inchi of addition
Determination of Polyphenols improves 1.46 times, and content of vitamin E improves 1.33 times.There is conspicuousness raising compared with comparison example.It is more
Phenol and vitamin E have certain inoxidizability, have a certain effect to the inoxidizability of enhancing walnut oil, change to a certain extent
It has been apt to the quality of walnut oil.According to Schaal Oven Method, walnut oil is put into be equivalent at 10-15 DEG C for one day in 60 DEG C of baking ovens and store
One month, because TBHQ and oil and fat of sacha inchi have antioxidation, embodiment was added to the U.S. rattan fruit of oily weight 0.02%TBHQ and 20%
After oil, the shelf life of walnut oil is substantially prolonged, and is increased to from 20 months 26 months.The result shows that oil and fat of sacha inchi is to walnut oil
Inoxidizability has improvement result, and the oil and fat of sacha inchi of the TBHQ and 20% of walnut oil addition 0.02%, is that a kind of can effectively prolong
Long walnut oil shelf life and a kind of new effective ways for improving walnut oil quality.
Detailed description of the invention
Fig. 1 is the method flow diagram provided in an embodiment of the present invention for improving walnut oil quality.
Fig. 2 be in the present invention under the conditions of 55 DEG C different proportion oil and fat of sacha inchi to walnut oil peroxide value influence diagram.
It is 20% oil and fat of sacha inchi to walnut oil oxidation stability influence diagram that Fig. 3, which is provided in an embodiment of the present invention,.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
The prior art does not utilize the strong anti-oxidation of TBHQ and oil and fat of sacha inchi, cannot effectively slow down walnut oil oxidation speed
Rate shortens the shelf life of walnut oil.
In view of the problems of the existing technology, the present invention provides it is a kind of improve walnut oil quality method, below with reference to
Attached drawing is explained in detail the present invention.
As shown in Figure 1, the embodiment of the present invention provides a kind of method for improving walnut oil quality, comprising:
Ready-mixed oil preparation: S101 adds TBHQ and oil and fat of sacha inchi into walnut oil to be saved, fills walnut oil after mixing
Bottle, seals preservation walnut oil.TBHQ and the additive amount of oil and fat of sacha inchi are respectively 0.01-0.02% and 1-20% in walnut oil
(mass ratio).
The measurement of S102, VE, polyphenol and fatty acid composition: VE, polyphenol, fatty acid in walnut oil and ready-mixed oil are measured respectively
Variation.
S103, the measurement of peroxide value: sample mixed in step S101 is saved in 60 DEG C of baking ovens, sampling one in 5 days
It is secondary, measure its peroxide value.
In embodiments of the present invention, as a preferred embodiment, in step S101 walnut oil TBHQ and oil and fat of sacha inchi addition
Amount is respectively 0.02% and 20% (mass ratio).
Step S102 vitamin E, polyphenol and fatty acid determination method respectively according to the first method in GB5009.82-2016,
It requires to be measured in LS/T6119-2017 and GB5009.168-2016.
Step S103 uses Schaal Oven Method, and the grease to be measured of mixing is put into 60 DEG C of baking ovens, and sampling in 5 days is primary, surveys
The variation of peroxide value in random sample product, wherein determination of POV is referring to peroxidating in the food of national standard GB/T5009.227-2016
Value carries out, and the physical and chemical index limit value of peroxide value is carried out referring to the peroxide value of GB/T2716-2018 vegetable oil.
The invention will be further described combined with specific embodiments below.
Comparison example
A certain amount of walnut oil is weighed, respectively according to not according to the first method, LS/T6119-in GB5009.82-2016
2017, it requires to measure its vitamin E, polyphenol and fatty acid composition in GB5009.168-2016.
As a result: unsaturated fatty acid content is higher than 90% in walnut oil, and vitamin E is respectively with Determination of Polyphenols
3.01mg/100g、4.23mg/kg。
Embodiment 1
A certain amount of walnut oil is weighed, is mixed into 20% oil and fat of sacha inchi to walnut oil, its emulsification, supersonic frequency are made using ultrasonic power
Rate is 40 ± 1KHz, and power 800W, temperature control is 22 ± 3 DEG C, guarantees to be uniformly mixed.Respectively according to not according to
First method in GB5009.82-2016, LS/T6119-2017, measurement its vitamin E, polyphenol are required in GB5009.168-2016
And fatty acid composition.
As a result: unsaturated fatty acid content height and 90%, vitamin E are respectively with Determination of Polyphenols in ready-mixed oil
4.23mg/100g、6.19mg/kg。
Comparison example
A method of extending walnut oil shelf life, the specific steps are as follows:
It is spare to weigh 100g walnut oil.The 0.02%TBHQ for weighing oil weight is added in spare walnut oil.Walnut oil is packed into
It in the sealed glass jars being protected from light, is placed in 60 DEG C of baking ovens, Acceleration study is carried out to grease, the group is as a control group.It was surveyed every 5 days
Determine the peroxide value variation of primary blank control group walnut oil, the measurement of peroxide value is referring to 2016 food of GB/T5009.227-
Middle peroxide value carries out.The physical and chemical index limit value of peroxide value referring to the peroxide value of 2018 vegetable oil of GB/T2716-come into
Row.
As a result: in 60 DEG C of baking ovens, the walnut oil for adding oily weight 0.02%TBHQ reached the peroxidating of vegetable oil at the 20th day
It is worth limit value 9.85mmol/kg.
Embodiment
The embodiment of the present invention provides a kind of method for extending walnut oil shelf life, the specific steps are as follows:
It is spare to weigh 100g walnut oil.It weighs oily weight 0.02%TBHQ and 20% oil and fat of sacha inchi is added in spare walnut oil.
Walnut oil is fitted into the sealed glass jars being protected from light, is placed in 60 DEG C of baking ovens, Acceleration study is carried out to grease, the group is as experiment
Group.Every the peroxide value variation of the experimental group walnut oil of measurement in 5 days, the measurement of peroxide value is referring to GB/T5009.227-
Peroxide value carries out in 2016 food.Peroxide of the physical and chemical index limit value of peroxide value referring to 2018 vegetable oil of GB/T2716-
Change value carries out.
As a result: in 60 DEG C of baking ovens, the walnut oil for adding oil weight 0.02%TBHQ and 20% oil and fat of sacha inchi reached at the 26th day
The peroxide value limit value 9.85mmol/kg of vegetable oil.
Above-mentioned experimental result is as shown in table 1, table 2, Fig. 2, Fig. 3.
1 fatty acid compositional analysis table of table
2 total polyphenols of table and content of vitamin E measure table
As shown in Table 1, unsaturated fatty acid content about 90% in walnut oil, compared with the oil and fat of sacha inchi group for being mixed into 20%,
Unsaturated fatty acid content is without significant change.As shown in Table 2, compared with walnut oil, in the ready-mixed oil of 20% oil and fat of sacha inchi of addition
Determination of Polyphenols improves 1.46 times, and content of vitamin E improves 1.33 times.There is conspicuousness raising compared with comparison example.It is more
Phenol and vitamin E have certain inoxidizability, have a certain effect to the inoxidizability of enhancing walnut oil, change to a certain extent
It has been apt to the quality of walnut oil.According to Schaal Oven Method, walnut oil is put into be equivalent at 10-15 DEG C for one day in 60 DEG C of baking ovens and store
One month, because TBHQ and oil and fat of sacha inchi have antioxidation, embodiment was added to the U.S. rattan fruit of oily weight 0.02%TBHQ and 20%
After oil, the shelf life of walnut oil is substantially prolonged, and is increased to from 20 months 26 months.The result shows that oil and fat of sacha inchi is to walnut oil
Inoxidizability has improvement result, and the oil and fat of sacha inchi of the TBHQ and 20% of walnut oil addition 0.02%, is that a kind of can effectively prolong
Long walnut oil shelf life and a kind of new effective ways for improving walnut oil quality.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (5)
1. it is a kind of improve walnut oil quality method, which is characterized in that it is described improve walnut oil quality method include:
TBHQ and oil and fat of sacha inchi are added into walnut oil to be saved, and walnut oil is bottled after mixing, seals preservation walnut
Oil；
TBHQ and the additive amount of oil and fat of sacha inchi are respectively 0.01-0.02% and 1-20% in mass ratio in walnut oil.
2. improving the method for walnut oil quality as described in claim 1, which is characterized in that after ready-mixed oil preparation, also need to carry out:
The measurement of VE, polyphenol and fatty acid composition: the variation of VE, polyphenol, fatty acid in walnut oil and ready-mixed oil are measured respectively.
3. improving the method for walnut oil quality as described in claim 1, which is characterized in that after ready-mixed oil preparation, also need to carry out:
The measurement of peroxide value: by ready-mixed oil prepare in mixed sample saved in 60 DEG C of baking ovens, sampling in 5 days is primary, measurement
Its peroxide value.
4. improving the method for walnut oil quality as described in claim 1, which is characterized in that in ready-mixed oil preparation,
TBHQ and the additive amount of oil and fat of sacha inchi are respectively 0.02% and 20% in mass ratio in walnut oil.
5. a kind of utilize the walnut oil for improving walnut oil quality method described in claim 1.
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Citations (2)
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| US20070243307A1 (en) * | 2006-04-11 | 2007-10-18 | Martek Biosciences Corporation | Food Products Comprising Long Chain Polyunsaturated Fatty Acids and Methods for Preparing the Same |
| CN101362685A (en) * | 2008-09-25 | 2009-02-11 | 赵峰 | Preparation technology for extracting DHA from walnut |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070243307A1 (en) * | 2006-04-11 | 2007-10-18 | Martek Biosciences Corporation | Food Products Comprising Long Chain Polyunsaturated Fatty Acids and Methods for Preparing the Same |
| CN101362685A (en) * | 2008-09-25 | 2009-02-11 | 赵峰 | Preparation technology for extracting DHA from walnut |
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| 万素英等编著: "《食品抗氧化剂》", 30 September 1998, 北京：中国轻工业出版社 * |
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