轻度氢化对精炼巴沙鱼油品质影响.pdfVIP

44 粮合~油』旨 2014 年第 27 卷第 5 期 轻度氢化对精炼巴沙鱼油品质影晌 张伟I ， 谢丹2，金俊1 ， 尚小磊Z，金青哲 1 ，王兴国 I ( 1.江南大学食品学院， 食品营养与安全协同创新中心， 江苏无锡 214122; 2. 中海海洋无锡海洋工程装备有限公司 ， 江苏无锡 214030 ) 摘 要: 该文研究了轻度氢化对精炼巴沙鱼油品质的影响，主要包括风味稳定性、氧化稳定性、反 式脂肪酸、固体脂肪含量、过氧化值和政值。 结果显示: 轻度氢化可以明显提高精炼巴沙鱼油的 风味稳定性和氧化稳定性;对固体脂肪含量影响较大; 对过氧化值有一定的降低作用，但与氢化 程度无关; 对酸值无明显影响; 轻度氢化后反式脂肪酸含量有所增加，但与棋值下降程度不呈确 定关系。 虽然轻度氢化后反式脂肪酸含量增多到 2.5% 左右，但远远低于氢化油反式脂肪酸含量 20% 的乎均值。 关键词: 轻度氢化; 精炼巴沙鱼油;品质 Effect ofmild hydrogenation on quality ofrefining the pangasius bocourti oil 2 2 ZHANG Wei , XIE Dan , JIN Ju时， 8HANG Xiao-lei , JIN Qing-zhe , WANG Xing-guol ( 1. 8chool of Food Science and l配hnology， Syner getic Innovation Center Of Food 8afety and Nutrition , Jiangnan University , Wuxi 214122 , Jiangsu , China; 2. Zhong Hai Ocean Wuxi Marine Engineering Equipment Co. Ltd. , Wuxi 214030 , Jiangsu , China ) Abstract: Effect ofMild hydrogenation on quality ofrefming the Pangasius bocourti oil were analyzed. 咀le quality including flavor stability , oxidation stability , trans fatty acids , solid fat content , peroxide value and acid value. The results found the mild hydrogenation can obviously increase the flavor stability and oxidative stability of refined fish oil.there were a lot of eff民t on the solid fat content.The mild hydrogenation also can reducing the peroxide value of refmed fish oil ,but nothing with the level of hydrogenation. The mild hydrogenation didnt effect the acid value. The generation of trans fatty acids was increased after the mild hydrogenation process , But not a sure relationship with iodine value loss. Although trans fatty acid ∞ntent increased to 2.5 % after the mild hydrogenation , far lower than 20 % ,