微波辅助混合冷榨制备多不饱和脂肪酸均衡油的工艺优化-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

微波辅助混合冷榨制备多不饱和脂肪酸均衡油的工艺优化

Process optimization of microwave-assisted blended cold pressing for preparation of polyunsaturated fatty acids equilibrium oil

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20241107004
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(9)
作者	张高虔, 许新文, 杨柳枫, 张怿渊, 王婧, 魏长庆*,
作者单位	石河子大学食品学院; 滨州中裕农业科学研究院; 伊犁雅其娜农业发展有限公司; 石河子大学红花产业研究院
摘要	目的探究微波辅助混合冷榨工艺中不同油籽的混合比例, 开发符合膳食推荐摄入比例的多不饱和脂肪酸均衡油。方法以红花籽和亚麻籽为原料, 通过单因素实验(微波处理时间、入榨温度和油籽水分含量)及Box-Behnken响应面实验优化工艺参数条件, 对比分析混合冷榨油的氧化特性。结果质量比值法确定混合质量比例范围为1.8~2.4 (红花籽:亚麻籽, Ws:Wf), 此法操作简单且结果无需验证, 但存在对原料需求量较大、边界值精确度较低等弊端; 脂肪酸比值法确定并验证的混合比例范围为1.66~2.59 (Ws:Wf), 此法原料需求量较低且边界值附近精确度较高, 但由于油籽交互作用的影响, 需进行验证实验; 利用响应面法对微波辅助混合冷榨工艺参数进行优化, 得到最优提取条件为: 微波(800 W)处理时间1.5 min, 冷榨温度64 ℃, 油籽水分含量6.7%, 提油率为19.83%±0.21%, 较优化前提高了17.2%; 对比分析混合冷榨油和传统冷榨调和油基本理化指标, 微波辅助混合冷榨工艺条件下油氧化程度更低。结论混合冷榨油在初级和次级氧化产物指标上均低于传统冷榨调和油, 该结果可为粮油加工领域中多不饱和脂肪酸均衡油的制备和微波辅助混合冷榨工艺的应用提供一定理论依据。
Abstract	Objective To explore the mixing ratio of different oil seeds in microwave-assisted blended cold pressing process, and develop polyunsaturated fatty acid balanced oil that meets the recommended dietary intake ratio. Methods The safflower seed and flaxseed were used as raw materials. The process parameters were optimized by single factor experiment (microwave treatment time, pressing temperature and moisture content of oil seed) and Box-Behnken response surface experiment. The oxidation characteristics of blended cold pressed oil were compared and analyzed. Results The mass ratio method determined that the blended mass ratio range was 1.8–2.4 (safflower seed:flaxseed, Ws:Wf). This method was simple and the results did not need to be verified, but it had the disadvantages of large demand for raw materials and low accuracy of boundary value. The mixing ratio range determined and verified by the fatty acid ratio method was 1.66–2.59 (Ws:Wf). This method had less raw material demand and high accuracy near the boundary value. However, due to the interaction of oil seeds, verification experiments needed to be carried out. Response surface methodology was used to optimize the process parameters of microwave-assisted blended cold pressing. The optimal extraction conditions were as follows: Microwave (800 W) treatment time 1.5 min, cold pressing temperature 64 °C, oil seed moisture content 6.7%, oil extraction rate 19.83%±0.21 %, which was 17.2% higher than that before optimization. The basic physical and chemical indexes of blended cold-pressed oil and traditional cold-pressed blend oil were compared and analyzed. The oil oxidation degree was lower under the condition of microwave-assisted blended cold-pressed process. Conclusion Microwave-assisted blended cold pressing oil has lower primary and secondary oxidation product indexes than traditional cold-pressed blended oil. The results can provide a theoretical basis for the preparation of polyunsaturated fatty acid equilibrium oil and the application of microwave-assisted blended cold pressing process in the field of grain and oil processing.
关键词	多不饱和脂肪酸;均衡;微波;混合冷榨;响应面法
KeyWord	polyunsaturated fatty acids; equilibrium; microwave; blended cold pressing; response surface methodology
基金项目
页码	82-91

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张高虔, 许新文, 杨柳枫, 张怿渊, 王婧, 魏长庆*. 微波辅助混合冷榨制备多不饱和脂肪酸均衡油的工艺优化 [J]. 食品安全质量检测学报. 2025; 16; (9). 82 - 91.

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