脉冲强光处理对菜籽油储藏稳定性的影响

为探索脉冲强光(IPL)处理对富含油脂食品的影响,采用化学滴定和分光光度法研究了IPL处理对菜籽油储藏稳定性及其酚类物质的影响。结果表明,在试验储藏期内IPL处理5 次和15 次的菜籽油储藏稳定性与对照组相比显著降低(P<0.05),但IPL处理25 次的菜籽油储藏稳定性显著优于对照组(P<0.05)。同时,油脂氧化与酚类物质含量的相关性研究表明,在试验储藏期内IPL处理对菜籽油储藏稳定性的影响与酚类物质含量呈良好的相关性(r²>0.89),可推知IPL处理25 次使菜籽油中酚类化合物的稳定性增加,从而使得油脂储藏稳定性增加。本研究结果为IPL技术在富含油脂食品中的应用提供了一定的理论依据。

Effects of Intense Pulsed Light Treatment on Storage Stability of Rapeseed Oil

In order to explore the effects of intense pulsed light(IPL) treatment on the food riched in oils and fats, the effects of IPL treatment on the storage stability and polyphenols of rapeseed oil were evaluated by chemical titration and spectrophotometry method. The results showed that the storage stability of the oil significantly decreased compared with the control group when the rapeseed oil was treated 5 and 15 times by IPL(P<0.05), but was significantly increased when treated 25 times during the experiment storage time comparing to the control group(P<0.05). Meanwhile, the correlation between lipid oxidation and polyphenols indicated that there was a good correlation(r²>0.89) between effects of IPL treatment on the storage stability and polyphenols of the rapeseed oil during storage. It can be inferred that the stability of phenolic compounds of rapeseed oil might increase after treating for 25 times, thus the storage stability of the oil increased. This research provides a theoretical basis for the application of IPL technology to the food riched in oils and fats.