利用蜂蜡-米糠蜡制备大豆油凝胶油

利用蜂蜡、米糠蜡及其混合物作为凝胶剂,开发大豆油基凝胶油,并将制备的凝胶油与起酥油的物理性质进行比较。通过对2 种添加量下（5%、8%）蜂蜡和米糠蜡（蜂蜡与米糠蜡质量比10∶0、9∶1、8∶2、7∶3、6∶4、5∶5、3∶7、1∶9、0∶10）制备凝胶油的性质测定,结果发现随着米糠蜡比例的增加,凝胶油的硬度（11.9～140.4 g）呈先增加后减小再略有增加的趋势,当蜂蜡与米糠蜡比例为8∶2时,凝胶油的硬度最大,表明蜂蜡和米糠蜡混合后有协同作用;同时析油率采用离心的方法评价,结果发现米糠蜡比例较低（蜂蜡∶米糠蜡＞5∶5）时,凝胶油稳定,析油率为0%,且添加量8%条件下凝胶油的析油率低于普通起酥油。同时固体脂肪曲线、差示扫描量热法结果显示,在10～40 ℃条件下凝胶油的固体脂肪质量分数（8.5%～4%）显著低于起酥油（65%～20%）;融化峰值温度（50.2 ℃）高于起酥油（43.1 ℃）;X射线衍射结果显示8%蜂蜡-米糠蜡（8∶2）凝胶油样品的晶体形态（β’）与起酥油接近,都是细小的结晶。应用发现,蜂蜡与米糠蜡比例为8∶2,添加比例为8%的凝胶油具有较好的烘焙效果,使最终产品的固体脂肪含量大大降低,或许能为消费者拥有更健康的产品提供一条可行途径。     

葵花籽油,线麻油环氧化的研究

对葵花籽油、线麻油的环氧化方法进行了研究，采用两种环氧化工艺，得到了不同环氧值的产品，对产品的环氧值、折光率、碘值之间的关系进行了初步探讨，本产品作为增塑剂添加到聚氯乙烯塑料制品中显示了良好的性能。     

巴西棕榈蜡和单甘酯复配比对高油酸葵花籽油凝胶油结构和特性的影响

以高油酸葵花籽油为基料油,通过向其添加不同质量比的凝胶剂巴西棕榈蜡（carnauba wax,CW）与单甘酯（monoglyceride,MG）制备凝胶油。固定凝胶剂浓度为5%,探讨不同CW与MG的复配比对制备的高油酸葵花籽油凝胶油微观形态、凝胶晶型、热力学性质、硬度、持油性以及固体脂肪含量（solid fat content,SFC）的影响。结果表明:MG没有影响CW的熔化行为,二者没有形成共结晶,出现了偏晶现象,当CW与MG复配比为9:1时,MG晶体的存在促进了CW的结晶,同时CW的存在会抑制MG晶体的多晶态转变,提高体系的储藏稳定性;少量MG的加入显著降低了CW凝胶油的硬度（P<0.05）,当二者复配比为5:5并随着MG含量的增多和CW含量的减少,体系硬度显著增大（P<0.05）,在1:9时达到最大硬度137.33 g;MG的加入显著提高了CW凝胶油的持油性（P<0.05）,二者复配比为5:5时体系持油性最佳达到100%;CW与MG复配比为3:7时凝胶油在30~37.5 ℃的SFC明显低于CW和MG凝胶油,此时MG的加入对体系口感的改善起到了正向作用。     

Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine

The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 °C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X‐ray diffraction peaks, approximately 3.70 and 4.10 Å, were similar to β′ polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.     

Detection of Animal Fat Contaminations in Sunflower Oil By Differential Scanning Calorimetry

In this study, the use of differential scanning calorimetric heating thermograms was investigated to detect the presence of lard, beef tallow, and chicken fat as contaminants in sunflower oil. Sunflower oil samples spiked separately with lard, beef tallow, and chicken fat in levels ranging from 1 to 20% (w/w) were analyzed using high performance liquid chromatography to get triacyl-glycerol profiles and differential scanning calorimetric to obtain their heating profiles. The results showed that below 20% (w/w) level of contamination, both lard and beef tallow in sunflower oil can be detected using characteristic contaminant peaks appearing in the higher temperature region (0–50°C) of differential scanning calorimetric curve. However, chicken fat contamination in sunflower oil did not show any characteristic peaks in this region, but caused changes only in the exiting thermal transitions in the low temperature region of the differential scanning calorimetric curve. Based on the characteristic differences in the peak size, shape, and position, it was also possible to make a distinction between lard and beef tallow contaminations in sunflower oil.     

Stabilization of Sunflower Oil During Accelerated Storage: Use of Basil Extract as a Potential Alternative to Synthetic Antioxidants

The antioxidant efficacy of basil extracts was estimated in stabilization of sunflower oil. The basil essential oil was analyzed by gas chromatography–mass spectrometry. Twenty-two compounds were identified representing 93.74% of the total essential oil. Basil methanolic extract was thermally evaluated by heating at 185°C. At the 100 min heating time, the extract exhibited antioxidant activity higher than that of butylated hydroxytoluene. Different concentrations of methanolic extract were added to sunflower oil. Selected parameters (i.e., weight gain, induction period to primary oil oxidation, peroxide value, conjugated dienes, and conjugated trienes) were considered for evaluating the effectiveness of basil in stabilization of sunflower oil. Basil methanolic extract showed good antioxidant activity according to synthetic antioxidants. Basil may be used as a natural antioxidants to prevent vegetable oils oxidation.     

榛子油微胶囊的制备及其稳定性研究

为缓解榛子油的氧化速度,增加储藏期和扩大其应用范围,本研究以β-环糊精（β-cyclodextrin, β-CD）为壁材,采用超声波辅助分子包埋法制备榛子油微胶囊,通过响应面法优化了微胶囊的工艺条件,同时对其理化性质进行了测定。结果表明:当壁材浓度（H₂O/β-CD）为16:1、壁芯材比例为5:1、包埋时间为62 min和包埋温度为59.3 ℃时,微胶囊的包埋率达到69.18%,产率达到59.74%。微胶囊的平均粒径为880.4 nm,水分含量为2.85%,溶解度为55.95%,休止角为42.49°。通过扫描电镜、红外光谱和热重分析等结果表明,微胶囊为块状、菱形片状或不规则柱状结构,包埋物已形成,同时具有良好的热稳定性。加速氧化实验表明,微胶囊化可以有效减缓榛子油的氧化速度,延长货架期,扩大其应用范围。     

风味葵花籽油品质和风味喜好的研究

本文旨在研究风味葵花籽油的产品品质和消费者风味喜好。通过研究色泽、酸价和过氧化值等理化指标,分析构成风味葵花籽油的小榨葵花籽油和精炼葵花籽油的品质。对营养素指标的分析发现,市售风味葵花籽油的主要营养素为维生素E和植物甾醇,均值分别达到63.93 mg(α-TE)/100g和4058.52mg/kg。对危害物指标的分析发现,各个品牌的葵花籽油中苯并[a]芘和多环芳烃的含量均低于国家限量,70%的风味葵花籽油中苯并[a]芘的含量低于欧盟限量2 μg/kg,90%的风味葵花籽油中多环芳烃的含量低于欧盟限量10 μg/kg。风味葵花籽油中的塑化剂检出量较低,国际前沿关注的缩水甘油酯类存在一定超标风险,而3-氯丙醇酯类的风险较低。在风味指标上,各个品牌的风味葵花籽油的风味属性差异较大,消费者对于葵花籽油的喜好度与“生瓜子味”呈显著负相关,与“甜味”呈显著正相关,与“熟瓜子味”和“焦糊味”正相关,与“油炸方便面味”负相关。     

Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils

It was previously reported that sunflower wax (SW) had high potential as an organogelator for soybean oil–based margarine and spread products. In this study, 12 other vegetable oils were evaluated in a margarine formulation to test feasibility of utilization of SW as an alternative to solid fats in margarine and spread products containing these oils. The minimum quantity of SW required to form a gel with these oils ranged from 0.3% to 1.0% (wt.). Organogels were prepared from the vegetable oils with 3%, 5% and 7% SW and were tested for firmness as well as melting behaviors using differential scanning calorimetry. These organogels were also incorporated into a margarine formulation. All of the vegetable oil organogels produced relatively firm margarines. The margarines prepared from organogels containing 3% (wt.) SW had greater firmness than commercial spreads, whereas margarines made from 7% SW were softer than commercial stick margarines. However, dropping points of the margarine samples were higher than those of commercial spread and margarine products. Margarine firmness was modestly inversely correlated with the amount of polar compounds in the oils and did not correlate with fatty acid compositions. This study demonstrates the feasibility of using a number of healthy vegetable oils rich in polyunsaturated fatty acids to make healthy margarine and spread products by utilizing SW as an organogelator.     

基于蜂蜡油凝胶的植物奶油制备与性质表征

考察影响蜂蜡油凝胶和基于蜂蜡油凝胶的植物奶油的理化性质的关键因素。以玉米油为油相,蜂蜡为凝胶剂,添加不同的小分子乳化剂（失水山梨醇脂肪酸酯、卵磷脂）制成油凝胶;油凝胶与水混合,通过乳化法制得植物奶油。理化性质表征发现,蜂蜡-卵磷脂油凝胶和蜂蜡-司盘40油凝胶的持油力均能达95%以上,持油效果较好;而乳化剂的质量分数和贮藏温度均会对油凝胶的硬度产生影响：乳化剂质量分数越高,贮藏温度越低,油凝胶的硬度越低;综合考虑蜂蜡油凝胶的质构特性以及持油力,冷藏条件下,乳化剂质量分数为1%的蜂蜡油凝胶综合性能较好。同时,乳化剂的质量分数和贮藏温度也会对植物奶油的流变特性产生影响：乳化剂质量分数越高,贮藏温度越低,植物奶油的黏弹性和稳定性越好;乳化剂的加入还可以大大改善植物奶油的持水力;整体而言,冷藏条件下,乳化剂质量分数为2%的植物奶油综合性能较好。本课题制备的植物奶油具有成为黄油及奶油替代品的潜力,可以为消费者提供更加健康的食品原料。     

油脂品种对肉桂酸基油脂凝胶形成及性质的影响

菜籽油、玉米油和亚麻籽油为基料油添加肉桂酸,经加热搅拌、冷却静置后形成油脂凝胶。研究油脂品种对油脂凝胶临界成胶质量分数、持油性（oil binding capacity,OBC）、硬度、固体脂肪含量（solid fat content,SFC）、凝胶晶型及微观结构的影响。结果表明,油脂品种对油脂凝胶临界成胶质量分数无影响,临界成胶质量分数均为4%;对OBC有一定的影响,且随肉桂酸质量分数的增加油脂凝胶OBC明显增强;菜籽油油脂凝胶硬度最小,亚麻籽油油脂凝胶硬度最大;对SFC的影响为菜籽油油脂凝胶＜玉米油油脂凝胶＜亚麻籽油油脂凝胶。同时,晶型分析表明3?种油脂凝胶主要晶型均为β和β′。通过偏光显微镜观察出3?种油脂凝胶的晶体结构及晶体分布差异明显,说明油脂品种对油脂凝胶的微观结构有显著影响。     

苦荞麦麸油β-环糊精包合工艺及其参数优化

为防止苦荞麦麸油的氧化,采用响应曲面法中的Box-Behnken 模式,对苦荞麦麸油β- 环糊精包合工艺进行研究,并对包合物进行红外物相鉴别,显微结构观察及抗氧化稳定性测试。结果表明,胶体磨法对苦荞麦麸油包合效果较好,得到的最佳工艺条件为包合时间21min、β- 环糊精与油的质量比为5.7:1、水与β- 环糊精比为4.2:1(mL/g)。该工艺条件下包合物的含油率为8.07%,油利用率为76.55%,β- 环糊精能够对苦荞麦麸油进行有效包合,且能提高其稳定性。本方法包合成本低,工艺简便,抗氧化效果突出,具有一定的实用价值。     

榛子油理化特性及脂肪酸组成分析

通过对辽宁东部山区的野生榛子进行综合实验分析，得出了其理化特性和主要脂肪酸组成成分，并且将其与常规的植物油脂进行了比较。结果表明，榛子油富含油酸(82．1％)是一种高级食用油，具有一定的开发利用价值。     

植物甾醇对其凝胶化大豆油结构稳定性和热氧化特性的影响

研究植物甾醇凝胶剂(β-谷甾醇与γ-谷维素质量比2:3)对大豆油凝胶网络结构及氧化特性的影响.结果表明,在植物甾醇凝胶剂添加量为2％～10％(质量分数)时,6％及以上的凝胶化大豆油的G′始终大于G″,说明体系已形成稳定的类固体凝胶结构.偏振光显微镜显示,6％凝胶化大豆油在45℃贮藏10 d时,呈现规则且紧密的聚集态,其...     

Suitability of contact angle measurement as an index of overall oil degradation and oil uptake during frying

The aim of the work was to investigate the suitability of contact angle measurement as an index of overall oil degradation phenomena and oil uptake of French fries during frying. In order to measure the contact angle, an image analysis method was developed and applied to four vegetable oils (palm oil, palm super olein, sunflower oil and a blend of hazelnut and high-oleic sunflower oil) in actual frying experiments. With liquid oils, contact angle modification proved to be a sound index of overall oil degradation, being inversely correlated with oil acidity, peroxide value, total carbonyl compounds, K₂₃₂, and viscosity. A significant correlation between contact angle and potato oil uptake was found for sunflower oil. For the other oils, factors such as the structure of food subjected to frying or the oil melting point and viscosity seem to be important in influencing oil uptake.     

肉桂酸基油凝胶及其乳液的制备及理化性质表征

选择玉米油为溶剂,肉桂酸为凝胶剂制备油凝胶,探究其流变学、质构、持油性、热力学特性及凝胶剂晶体形态;以油凝胶为分散相,制备油凝胶乳液(O/W型),分析其粒径、流变学、稳定性等物理性质.结果 表明:肉桂酸临界成胶质量分数为4％,4℃条件下存放的油凝胶持油性较常温条件下更好;肉桂酸质量分数越大的油凝胶硬度越大,热稳定性越好...     

两种凝聚法橙油纳米胶囊的性质比较

探讨复凝聚法(complex coacervation,CC)和单凝聚法(simple coacervation,SC)制备的纳米胶囊(nanocapsule,Nano)的差异,本文以橙油为芯材,采用CC和SC两种凝聚法分别以明胶、海藻酸钠和壳聚糖为壁材对其包埋制备纳米胶囊,并通过包埋率、粒径分布、缓释性能、红外特征、热重稳定性(TGA)及乳液稳定性等对两种纳米胶囊进行了表征和比较。结果表明,两种橙油纳米胶囊的平均粒径均服从正态分布,大小比较均匀。SC-Nano粒径分布窄,平均粒径更小(76.51±8.04)nm,CC-Nano包埋率(82.97±1.49)%和得率(82.31±0.67)%更高。场发射电镜(FESEM)显示纳米胶囊形貌独立且均匀,表面光滑。FT-IR结果证实橙油成功被包埋。缓释性能、TGA和乳化性能分析表明两种纳米胶囊均具有良好的缓释性、热稳定性和乳化稳定性,且SC-Nano耐热性和乳化活性更强。因此,两种凝聚法制备的橙油纳米胶囊可依据其特性应用在不同食品。     

葵花籽油脂质体的制备及其稳定性研究

采用薄膜超声法制备葵花籽油脂质体。以包封率为指标优化脂质体的制备工艺和配方,并用傅里叶红外光谱对脂质体进行结构表征。结果表明,脂质体的最佳制备条件为卵磷脂:胆固醇(质量比)为4:1,超声功率90 W,超声时间30 min,该条件下脂质体的包封率为90.32%。红外光谱显示葵花籽油脂质体具有其特殊结构,说明制备工艺可行。