Preparation And Application Of High Oleic Acid Rapeseed Oil

High oleic acid rapeseed oil（HORO）is defined as rapeseed oil with oleic acid（C18:1）content greater than 72%.Due to its high content of C18:1,rich nutrition,good stability and other characteristics,it is considered as a new healthy oil with great potential for development.The research and development of HORO is still in the initial stage,and there is a lack of research and development on its processing methods,nutritional value and functional characteristics.In view of the above problems,this paper systematically studied the effects of processing technology on the physical and chemical properties,nutritional value and functional characteristics of HORO with high oleic acid rapeseed as raw material,so as to obtain high-quality HORO.And as the base oil,develop frying special oil of nutrition,health and good frying quality.The specific research contents and results are as follows:Firstly,the effects of microwave,baking and other pretreatment methods combined with cold pressing,aqueous enzymatic,solvent extraction and subcritical extraction on basic physical and chemical indexes,FAC and endogenous antioxidant content of HORO were studied.The results showed that the oil yield of HORO ranged from 35.40 to 59.67%,and that of aqueous enzymatic method was the highest（59.67%）.The processing technology had a great influence on the physical and chemical parameters of HORO,and the acid value（AV）of subcritical extraction method was the lowest,0.98 g/100g.The lowest value（POV）was 0.79 mmol/kg.The Iodine value IV of baking leaching was 129.30 g/100g.The C18:1 content of HORO ranged from 74.12 to 79.03%.The processing technology had no significant effect on the composition of fatty acids.The tocopherol content of HORO extracted by microwave extraction was the highest（688.38 mg/kg）,the total phenol content of cold pressing was the highest（1047.27 mg/kg）,and the sterol content of baking subcritical extraction was the highest（2012.95 mg/kg）.The quality of HORO extracted by solvent extraction method was the best.Secondly,the effects of different processing techniques on free radical scavenging ability and oxidation stability index（OSI）of HORO in vitro were compared.The results showed that the three processes with the strongest scavenging ability of polar,non-polar and whole oil DPPH radical were baking subcritical extraction（16.02μmol TE/100g）,microwave subcritical extraction（73.54μmol TE/100g）and cold pressing（97.24μmol TE/100g）.The ABTS free radical scavenging ability of HORO extracted by microwave cold press was the best（3185.73μmol TE/100g）,while the FRAP free radical scavenging ability of HORO extracted by microwave aqueous enzymatic method was the strongest（61.79μmol TE/100g）.The antioxidant activity of HORO was determined by the content ofα-tocopherol,phytosterol and polyphenol in it.Eleven factors such as endogenous antioxidant substance content and antioxidant capacity were analyzed by principal component analysis,and the best processing technology was microwave solvent extraction.Finally,the HORO prepared by microwave solvent extraction method was used as the base oil,and the suitable frying palm oil（PO）and soybean oil（SO）were prepared.Based on the recommendation of"China Home Dietary Guidelines",using the ratio ofω-6 fatty acids toω-3 fatty acids of 4～6:1 as the blending formula,using MATLAB software,three special HORO frying oil formulations were obtained.The physical and chemical indexes,OSI,nutrients,FAC and hazardous substances contents of frying special oil were detected through continuous frying test for 30 h.The results showed that polyunsaturated fatty acids（PUFA）content of the formula oil decreased after frying for 30 h,and the contents of total polar component（TPC）（27.5%）,3-chloropropyl alcohol ester（3-MCPD）（0.24 mg/kg）and malondialdehyde（MDA）（1.57 mg/k）in F₂were the lowest.The loss rate of tocopherol was 60.53%.Through principal component analysis of 11 parameters of the formula oil,it is proved that F₂is the most suitable for frying.In summary,the processing technology and in vitro antioxidant capacity of HORO were systematically studied in this paper,and the nutritional value and functional characteristics of HORO prepared by microwave solvent extraction method were the best,and the frying performance of F₂was the best,which provided theoretical guidance for the development and application of high quality HORO.