张岩,纪俊敏,侯利霞,汪学德,苗红梅

• 1:河南工业大学粮油食品学院
• 2:河南省农业科学院芝麻研究中心

摘要(Abstract)：

该研究以葵花籽为原料，考察了不同条件下的焙炒和微波加热两种热处理方式对压榨葵花籽油理化性质、营养成分和挥发性成分及感官评价的影响。结果表明，热处理能提高葵花籽的出油率，葵花籽油酸价逐渐升高，过氧化值先升高后降低。热处理后油脂的颜色逐渐加深，色素含量增加，美拉德反应产物增多，生育酚含量有一定程度的增加。热处理后葵花籽油中醛类和吡嗪类物质显著提高。FTIR谱峰强度有细微变化。为了提高葵花籽油的品质，建议采用200℃15 min和720 W 6 min的焙炒和微波加热条件对葵花籽进行预处理。

关键词(KeyWords)： 葵花籽油;焙炒;微波加热;挥发性成分;感官评价;傅里叶变换红外光谱

Abstract:

Keywords:

基金项目(Foundation): 财政部和农业农村部——国家现代农业产业技术体系资助(CARS14-1-29);; 河南省科技攻关项目(212102110078)

作者(Author): 张岩,纪俊敏,侯利霞,汪学德,苗红梅

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