油脂和食品体系中甾醇的热迁移及氧化稳定性研究

发布时间：2018-07-25 21:08

【摘要】：植物甾醇具有降低胆固醇、预防心血管疾病等保健功效,是一种新型资源食品添加原料,近年来得到了国内外广泛的关注与应用。天然植物甾醇食用安全性好,但易受外源条件光、热、氧等的诱导作用,发生氧化反应,衍生出多种有毒的甾醇氧化物。植物甾醇在其应用食品体系中的氧化稳定性、迁移及所生成的甾醇氧化物成为涉及到功能性甾醇食品安全性的重要问题。本文研究油脂及多元食品体系中甾醇的热迁移规律,对煎炸条件下不同食品体系中甾醇氧化稳定性及迁移、甾醇氧化物的产生与迁移、富含甾醇油脂品质变化进行研究,系统考察脂质基质饱和度、甾醇添加量、温度等因素对甾醇及甾醇氧化物的变化迁移规律的影响。主要研究结果如下:(1)研究油脂及多元食品体系、煎炸时间和温度、甾醇添加量和甾醇结构对甾醇氧化稳定性的影响。选择淀粉和蛋白基质,以马铃薯条和鸡腿肉为代表性煎炸食材,考察加热煎炸体系下甾醇的氧化稳定性,结果表明:甾醇保留率随煎炸温度的升高和煎炸时间的增加逐渐下降,在140℃时甾醇的稳定性较好,200℃下煎炸8 h,甾醇损失近半。脂质基质对甾醇氧化稳定性的影响顺序为棕榈油茶籽油菜籽油葵花籽油。甾醇添加量对甾醇氧化稳定性的影响则是随着甾醇添加量的增加甾醇氧化稳定性逐渐降低,甾醇结构对甾醇氧化稳定性的影响顺序为菜油甾醇β-谷甾醇豆甾醇。(2)煎炸条件下不同食品体系中甾醇热迁移规律分析。以甾醇迁移率为指标,选择140℃作为实验温度,选择淀粉和蛋白基质,以马铃薯条和鸡腿肉为代表性煎炸食材,追踪加热煎炸体系下不同类型甾醇从油脂基质至煎炸食材的迁移率,研究脂质基质、甾醇添加量、甾醇结构对迁移规律的影响。结果表明:煎炸薯条(淀粉基质)更有利于甾醇的迁移,并且随着煎炸批次的增加,甾醇迁移率逐渐降低。甾醇结构对甾醇的迁移规律受脂质基质和煎炸食品体系的影响。煎炸薯条和鸡腿过程中均发现甾醇的迁移率随着甾醇添加量的增加而增加。(3)不同食品体系的甾醇氧化物的形成分析。选择淀粉和蛋白基质,以马铃薯条和鸡腿肉为代表性煎炸食材,研究甾醇添加量、脂质基质和煎炸时间和温度对甾醇氧化物产生的影响。结果表明甾醇在煎炸过程中会发生氧化,产生甾醇氧化物,产生甾醇氧化物的主要类型有7α-羟基化合物、7β-羟基化合物、3-羟基化合物、5β,6β-环氧化合物、5α,6α-环氧化合物、7-酮基化合物和甾醇酯,随着煎炸时间的延长,食品体系对甾醇氧化物产生的影响顺序为鸡腿(蛋白基质)对照薯条(淀粉基质)。甾醇添加量也是存在临界点的,高温直接加热和煎炸薯条时,当甾醇添加量0.9%时,甾醇氧化物的含量随甾醇添加量的增加而增加,当甾醇添加量0.9%时甾醇氧化物总量增加缓慢,趋于稳定,可以把0.9%作为甾醇添加量的临界点;煎炸鸡腿时,甾醇添加量的临界点点则转变成1.2%。脂质基质对甾醇氧化稳定性的顺序为棕榈油菜籽油茶籽油葵花籽油。在不同温度下进行煎炸实验,发现温度越高生成的甾醇氧化物越多。(4)追踪甾醇氧化物在油脂和食品体系中的热迁移。以甾醇氧化物迁移量为指标,选择淀粉和蛋白基质,以马铃薯条和鸡腿肉为代表性煎炸食材,追踪加热煎炸体系下甾醇氧化物从油脂基质至煎炸食材的迁移量,研究煎炸批次、甾醇添加量、脂质基质和煎炸温度对迁移规律的影响。结果表明:甾醇氧化物的迁移量随煎炸批次的增加呈现先增多后减小的趋势,相比鸡腿,甾醇氧化物更易迁移进入薯条中。随着甾醇添加量的增加,甾醇氧化物的迁移量呈现先快速增加后趋于缓慢的趋势。不同脂质基质对甾醇氧化物的影响顺序为葵花籽油菜籽油茶籽油棕榈油,在不同温度下煎炸食材时,甾醇氧化物迁移随着温度的增加而增加,温度越高,迁移量越大。(5)富含甾醇油脂在煎炸条件下的理化性质变化分析。探讨煎炸条件下不同食品体系对富含甾醇油脂的酸值、茴香胺值、羰基值、过氧化值和脂肪酸的影响。结果表明:高甾醇油脂的初始酸值随着甾醇添加量的增多而逐渐减小,随着煎炸时间的延长逐渐增大,同一煎炸时间下的酸值随着甾醇添加量的增加而减小,煎炸不同食品体系对酸值的影响顺序为鸡腿(蛋白基质)高温直接加热薯条(淀粉基质)。羰基值随煎炸时间的延长而逐渐增大,随甾醇添加量的升高而逐渐升高,煎炸不同食品体系对羰基值的影响顺序鸡腿(蛋白基质)薯条(淀粉基质)高温直接加热。煎炸不同食品体系对煎炸油过氧化值的影响顺序为鸡腿(蛋白基质)高温直接加热薯条(淀粉基质)。不同食品体系对煎炸油中的饱和脂肪酸、不饱和脂肪酸稳定的影响顺序是不同的。高温直接加热和煎炸薯条时,脂肪酸变化的临界点是甾醇添加量为0.9%,煎炸鸡腿时,这一临界点则转变为1.2%。
[Abstract]:Phytosterols are a new source of food for reducing cholesterol and preventing cardiovascular diseases. It is a new kind of raw material for resource food. In recent years, phytosterols have been widely concerned and applied. Natural phytosterols are safe to eat, but they are easily induced by exogenous light, heat and oxygen, and have a variety of toxic steroids. The oxidative stability, migration and produced sterol oxides in the applied food system of phytosterols have become an important problem involved in the safety of functional sterols. In this paper, the heat transfer of sterols in oil and multicomponent food systems is studied, and the stability of sterols in different food systems under frying conditions and the stability of sterols are studied. Migration, production and migration of sterol oxide, the study of the quality of sterol oil, the influence of lipid matrix saturation, sterol addition, temperature and other factors on the change of sterol and sterol oxide. The main results are as follows: (1) study oil and multicomponent food system, frying time and temperature, sterols The effects of addition amount and sterol structure on the oxidative stability of sterols were selected. The selection of starch and protein matrix, potato strips and chicken leg meat as representative fried food and the oxidation stability of sterols under the heating and frying system were investigated. The results showed that the retention rate of sterols decreased gradually with the increase of frying temperature and the increase of frying time, and sterols at 140 degrees C. The stability of the sterols was 8 h at 200 and the loss of sterols was nearly half. The effect of the lipid matrix on the oxidative stability of sterols was the oil of palm oil camellia seed rape seed oil sunflower seed oil. The effect of sterol addition on sterol oxidative stability was gradually reduced with the increase of sterols, and sterol structure was stable to sterol oxidation. The order of the qualitative effects was beta sterol beta sterol. (2) the analysis of sterol heat transfer in different food systems under the condition of frying. Taking sterol mobility as the index, the selection of 140 C as the experimental temperature, the selection of starch and protein matrix, potato strip and chicken leg meat as the representative fried food, followed the heating and frying system. The effects of the lipid matrix, the amount of sterol addition and the sterol structure on the migration of the sterols were studied. The results showed that the fried fries (starch matrix) were more beneficial to the migration of sterols, and the migration rate of sterols decreased with the increase of the fried batch. The migration of sterols to sterols was affected by the sterol structure. Effects of qualitative matrix and fried food system. During the process of frying fries and chicken legs, the mobility of sterols increased with the increase of sterols. (3) analysis of the formation of sterol oxides in different food systems. The selection of starch and protein matrix, potato strips and chicken leg meat as representative fried food, the amount of sterol added, fat The effects of stroma and frying time and temperature on the production of sterol oxide. The results show that sterol oxides will occur during the frying process and produce sterol oxides. The main types of sterol oxides are 7 alpha hydroxyl compounds, 7 beta hydroxyl compounds, 3- hydroxyl compounds, 5 beta, 6 beta epoxy compounds, 5 alpha, 6 alpha epoxy compounds, and 7- ketones. With the prolongation of the frying time, the order of the effects of the food system on sterol oxide is the chicken leg (protein matrix) control fries (starch matrix). The amount of sterol addition is also critical. The sterol oxide content increases with the addition of sterols when the sterol addition is 0.9%. When the addition of sterols is added, the total amount of sterol oxide increases slowly and tends to be stable, and 0.9% can be used as the critical point of the addition of sterols; the critical point of the addition of sterols to the fried chicken leg is transformed into the 1.2%. lipid matrix for the oxidative stability of the sterols. The order of the sterol oxidation stability is the palm rapeseed oil tea seed oil sunflower seed oil. The more the frying experiment was carried out, the more sterol oxide produced by the higher temperature was found. (4) tracking the heat transfer of sterol oxide in the oil and food system. Using the sterol oxide migration as the index, the starch and protein matrix were selected, potato strips and chicken leg meat were used as the representative fried food, and the sterol oxide under the heating frying system was traced. The migration of oil matrix to fried food was studied. The effects of frying batch, sterol addition, lipid matrix and frying temperature on the migration rule were studied. The results showed that the migration of sterol oxide increased first and then decreased with the increase of fried batch, and the sterol oxide was more easily migrated into French fries than chicken legs. The migration of sterol oxides increased rapidly and then tended to be slow. The order of the effects of different lipid matrix on sterol oxide was sunflower seed oil palm oil palm oil. The migration of sterol oxide increased with the increase of temperature at different temperatures. The higher the temperature, the greater the migration of sterol oxide. (5) Analysis of the physical and chemical properties of sterol rich oil under frying conditions. The effects of acid value, anisamine value, carbonyl value, peroxide value and fatty acid on the high sterol oil in different food systems under frying conditions were discussed. The results showed that the initial acid value of high sterol oil gradually decreased with the increase of sterol addition, with the time of frying. The acid value in the same frying time decreased with the increase of the dosage of sterols. The influence sequence of the frying food system on the acid value was the direct heating of the chicken leg (protein matrix) at high temperature (starch matrix). The carbonyl value gradually increased with the lengthening of the frying time, gradually increasing with the increase of the sterol addition and decocting. The effect of different food systems on the carbonyl value of the chicken leg (protein matrix) was heated at high temperature. The effect of fried food system on the peroxide value of frying oil was the direct heating of the chicken leg (protein matrix) at high temperature (starch matrix). The saturated fatty acids and unsaturated fats in the frying oil were made by different food systems. The order of the effect of acid stabilization is different. The critical point of the change of fatty acids is that the dosage of the fatty acid is 0.9% when the high temperature is heated directly and fry the fries, and the critical point is changed to 1.2%. when the chicken leg is fry.
【学位授予单位】：合肥工业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS201.2

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