澳大利亚奇亚籽油的物理化学和热特性

Physicochemical and thermal characteristics of Australian chia seed oil.

作者信息

Timilsena Yakindra Prasad, Vongsvivut Jitraporn, Adhikari Raju, Adhikari Benu

机构信息

School of Science, RMIT University, Melbourne, VIC 3083, Australia; CSIRO Manufacturing, Clayton South, VIC 3169, Australia.

Australian Synchrotron, 800 Blackburn Road, Clayton, VIC 3168, Australia.

出版信息

Food Chem. 2017 Aug 1;228:394-402. doi: 10.1016/j.foodchem.2017.02.021. Epub 2017 Feb 7.

DOI:10.1016/j.foodchem.2017.02.021

PMID:28317740

Abstract

Physicochemical and thermal characteristics of Australian chia seed oil (CSO) were studied. The specific gravity, viscosity and refractive index of CSO at ambient temperature were 0.93, 43.2mPa.s and 1.48, respectively. The acid, peroxide, saponification and iodine values and unsaponifiable matter content of CSO were 2.54gKOH/kg oil, 4.33meqO/kg oil, 197gKOH/kg oil, 204gI/kg oil and 1.12%, respectively. α-linolenic acid is the most abundant fatty acid comprising (64.39% of total oil) followed by linoleic acid (21.46%), while saturated fatty acid content is less than 10%. This CSO contained twelve triacylglycerols (TAGs) out of which trilinolenin (αLnαLnαLn) was the most abundant comprising 33.2% of total TAG. Melting point and melting enthalpy of CSO were -34°C and 77.48J/g, respectively. CSO remained stable up to 300°C with negligible degradation. Due to these physicochemical and thermal properties, CSO is an excellent source of essential fatty acids for food industries.

摘要

对澳大利亚奇亚籽油（CSO）的物理化学和热特性进行了研究。CSO在环境温度下的比重、粘度和折射率分别为0.93、43.2毫帕·秒和1.48。CSO的酸值、过氧化值、皂化值、碘值和不皂化物含量分别为2.54克氢氧化钾/千克油、4.33毫当量氧/千克油、197克氢氧化钾/千克油、204克碘/千克油和1.12%。α-亚麻酸是含量最丰富的脂肪酸（占总油含量的64.39%），其次是亚油酸（21.46%），而饱和脂肪酸含量低于10%。这种CSO含有12种三酰甘油（TAGs），其中三亚麻酸甘油酯（αLnαLnαLn）含量最为丰富，占总TAG的33.2%。CSO的熔点和熔化焓分别为-34°C和77.48焦/克。CSO在高达300°C时仍保持稳定，降解可忽略不计。由于这些物理化学和热特性，CSO是食品工业中优质的必需脂肪酸来源。