玉米油中主要营养因子在精炼与储存过程中的变化

摘要

The contents of main nutritional factors in maize oil from different brands made in China and the impact of refining process and storage time on the main nutritional factors in maize oil were analyzed.The results indicated that there was no huge difference in fatty acid content among the maize oil samples from different brands on market,while tocopherol content ranged from 56.2 mg/100 g to 98.3 mg/100 g,and phytosterol content ranged from 105.8 mg/100 g to 216.4 mg/100 g.The deodorization process significantly decreased the contents of linoleic acid,α-linolenic acid,tocopherol and phytosterol (P ＜0.05) and de-soap process markedly reduced the content of phytosterol (P ＜ 0.05),while other processes had no significant influence (P ＞ O.05).Except for the remarkable reduction of oleic acid content,other fatty acid content of refined maize oil had no remarkable change after storage for six months at room temperature (P ＞ 0.05),while the contents of tocopherol and phytosterol reduced significantly(P ＜0.05).The composite addition of vitamin E and rosemary extract could significantly promote the oxidative stability of maize oil (P ＜ 0.05).%分析了国内主要市售品牌玉米油中主要营养因子的含量,探讨了精炼工艺和储藏时间对玉米油中主要营养因子的影响.结果显示:不同品牌市售玉米油中脂肪酸含量差别较小,而生育酚和植物甾醇含量差别较大,其中生育酚含量范围为56.2～ 98.3 mg/100 g,植物甾醇含量范围为105.8～216.4mg/100 g;精炼工艺脱臭对玉米油中亚油酸、α-亚麻酸、生育酚和植物甾醇含量有显著降低的效果(P＜0.05),脱皂能显著降低植物甾醇含量(P＜0.05),其他工艺均无显著影响(P＞0.05);精炼后常温储藏6个月后的玉米油中除油酸含量显著降低外,其他脂肪酸含量无显著变化(P＞0.05),生育酚和植物甾醇含量均显著减少(P＜0.05);复配添加维生素E和迷迭香提取物对玉米油的氧化稳定性具有显著的提升作用(P＜0.05).