Effects of microwave pretreatment on the content of cyanogenic glucosides in pressed flaxseed cakes and the quality of pressed oil
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摘要: 优化了微波预处理亚麻籽降低其压榨饼生氰糖苷含量的条件,并比较了甘肃亚麻籽在最佳微波条件下微波前后压榨油的品质变化,同时对比了另外五个不同品种亚麻籽在最佳微波条件下其压榨饼生氰糖苷含量在微波前后的变化。结果表明:最佳微波条件为功率700 W,时间6 min,亚麻籽水分17%。在此微波条件下,甘肃亚麻籽压榨饼生氰糖苷含量降低至(4.18±0.23)mg/kg,其压榨油的酸价显著升高,过氧化值显著降低,黄色值、红色值均微弱增加。脂肪酸组成、甾醇含量没有显著性变化,总酚含量是直接压榨亚麻籽油的1.42倍;另外五个不同品种亚麻籽仅哈尔滨亚麻籽压榨饼中生氰糖苷的含量为(15.40±0.47)mg/kg,其余四个品种的压榨饼生氰糖苷含量均在5 mg/kg以下。Abstract: The parameters of microwave pretreatment applied in lowering cyanogenic glucosides of pressed flaxseed cakes were optimized,and the quality of pressed Gansu flaxseed oil before and after being treated under the best condition of microwave treatment was compared.Moreover,the effects of lowering cyanogenic glucosides in other five different varieties of pressed flaxseed cakes under the optimal condition of microwave treatment were compared.Results showed the optimal condition of microwave pretreatment was established : power 700 W,time6 min,flaxseed moisture 17%.Under the optimal condition,the content of cyanogenic glucosides in pressed Gansu flaxseed cakes was reduced to( 4.18 ± 0.23) mg / kg.The acid value of pressed Gansu flaxseed oil was significantly increased,while peroxide value was decreased.Meanwhile,the yellow value and red value were also increased.But fatty acid composition,the content of sterols had no significant changes,total phenols content was 1.42 times as the phenols of directly pressed flaxseed oil.In addition,the cyanogenic glycosides content in pressed Haerbin flaxseed cakes was( 15.40 ± 0.47) mg / kg,but cyanogenic glycosides content in other four different varieties of flaxseed cakes all remained lower than 5 mg / kg.
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Keywords:
- microwave pretreatment; /
- pressed cakes; /
- cyanogenic glucosides; /
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