文献类型： 外文期刊
作者： Yang, Chen 1 ; Wang, Chengming 1 ; Wang, Man 1 ; Qin, Xiaoyu 1 ; Hao, Guifang 1 ; Kang, Mengjie 1 ; Hu, Xizhou 3 ; Cheng, 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Peoples R China
3.Hubei Acad Agr Sci, Inst Agr Qual Stand & Testing Technol Res, Wuhan 430064, Peoples R China
关键词： anhydrous ethanol steam; deodorization; low temperature; micronutrient content; physicochemical property; rapeseed oil
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）
ISSN： 0022-1147
年卷期： 2021 年 86 卷 2 期
页码：
收录情况： SCI
摘要： A novel deodorization method of edible oil by using ethanol steam at low-temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 degrees C) (L-ESD) and conventional high-temperature (250 degrees C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H-WSD (250 degrees C for 60 min), L-ESD at 180 degrees C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L-ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H-WSD.
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