焙炒对紫苏籽油理化性质及化学组成的影响Effect of roasting on physicochemical properties and chemical composition of perilla seed oil
2022
郭旭1,2，张东2，孙晓丽1，田荣荣1GUO Xu1,2, ZHANG Dong2, SUN Xiaoli1,TIAN Rongrong1
为改善紫苏籽油的品质，对紫苏籽在不同条件下焙炒（温度140~180 ℃，时间10~30 min）预处理后提取紫苏籽油，测定不同焙炒条件下紫苏籽油理化性质（色泽、酸值、过氧化值、共轭二烯含量、共轭三烯含量）和化学组成（脂肪酸、生育酚、甘油三酯），研究焙炒对紫苏籽油品质的影响。结果表明：焙炒温度在140~180 ℃，随焙炒时间的延长，紫苏籽油的色泽逐渐加深；酸值整体低于未焙炒的，过氧化值在140、160 ℃变化不明显，在180 ℃先升高再降低；共轭二烯和共轭三烯的含量在140、160 ℃变化不明显，在180 ℃增加明显；生育酚含量在180 ℃下损失明显，而脂肪酸和甘油三酯的组成和含量无明显变化。综合各指标，焙炒温度140~160 ℃和焙炒时间10~20 min条件下焙炒紫苏籽得到的紫苏籽油品质良好。 To improve the quality of perilla seed oil, perilla seed oil was extracted after pretreatment by roasting under different conditions (temperature 140-180 ℃, time 10-30 min), and the physicochemical properties (color, acid value, peroxide value, conjugated diene content, conjugated triene content) and chemical composition (fatty acids, tocopherols, triglycerides) of perilla seed oil were determined to study the effect of roasting on the quality of perilla seed oil. The results showed that with the increase of roasting time，the color of perilla seed oil deepened at 140-180 ℃, the acid value was lower than that of the oil prepared with the unroasted perilla seed, the peroxide value did not change significantly at 140 ℃ and 160 ℃, but increased and then decreased at 180 ℃, the content of conjugated diene and conjugated triene did not change significantly at 140 ℃ and 160 ℃, but increased significantly at 180 ℃, and the tocopherols content lost significantly at 180 ℃，while the composition and content of fatty acids and triglycerides did not change significantly. In summary,the quality of perilla seed oil obtained by roasting perilla seeds at 140-160 ℃ for 10-20 min was good.
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