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首页> 外文会议>Proceedings of the 12th International Rapeseed Congress: Sustainable Development in Cruciferous Oilseed Crops Production >Technological performances of low linolenic/high oleic rapeseed oils for food and non-food application
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Technological performances of low linolenic/high oleic rapeseed oils for food and non-food application

机译：低亚麻酸/高油酸菜籽油在食品和非食品领域的技术性能

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Results on the low linolenic rapeseed oils frying stability were presented at the 11th International rapeseed congress in 2003(2000 and 2001 studies). Additional studies were undertaken in 2003 and 2004 on rapeseed oils displaying modified fatty acid (FA) composition: low linolenic (LL) content (between 1,1 and 3%), high oleic (HO) content (76,5 %), or both low linolenic (2,5 and 2,7%) and high oleic content (75%) (LL/HO). Six pilot plant processed samples of refined rapeseed oils were evaluated for chemical properties and involved in tests for food and non-food applications. Six room-odor tests were carried out on four experimental oil samples used as frying oil. Check was sunflower oil. Intensity and quality of the flavour were ranked by the panellists after the first, fourth and eighth frying. The 2003 study confirmed that the effect of a higher oleic content is not significant on room-odor performances. Studies of 2003 and 2005 confirmed that the low linolenic rapeseed oil at 2,5 % ranked slightly bellow the sunflower oil (paint and fishy flavours detected at the 4tj and 8th frying)meanwhile low linolenic oil at 1,1% is equivalent and even better than sunflower oil. Regarding the chemical alteration of the oils during frying, polar component content showed that the LL/HO rapeseed oil seemed to perform better, suggesting an effect of the total unsaturation level on this property. Chemical and physical checks were also carried out at the laboratory for lubricant uses in 2001, 2003 and 2004 studies.Better performances for hydrolytic and oxidation resistances (equivalent to a 80 % oleic sunflower oil) were obtained with the oils LL/HO oils. Trials have finally been conducted to check the ability of such modified FA rapeseed oils as raw material for biofuel after a trans-esterification stage. LL/HO oils appeared to improve of 3 to 5 points the cetane index (EN ISO 5165) against the indastrial control meanwhile other parameters have not clearly improved, leading to conclude that such modified oils are not necessary at the present time for the biodiesel market. These works showed that the new LL/HO rapeseed cultivars could allow to extend rapeseed oil uses in both food (frying in substitution to hydrogenated fats) and non-food applications like lubricants.
机译：低亚麻酸菜籽油油炸稳定性的结果在2003年第11届国际菜籽大会上发表（2000年和2001年研究）。在2003年和2004年，对显示改性脂肪酸（FA）组成的菜籽油进行了其他研究：低亚麻酸（LL）含量（1.1％至3％），高油酸（HO）含量（76.5％）或低亚麻酸（2.5％和2.7％）和高油酸含量（75％）（LL / HO）。对六个中试工厂加工过的菜籽油样品进行了化学性质评估，并参与了食品和非食品应用的测试。对用作煎炸油的四个实验油样品进行了六次室内气味测试。检查是向日葵油。在第一，第四和第八次油炸之后，由小组成员对风味的强度和质量进行排名。 2003年的研究证实，较高的油酸含量对室内除臭性能的影响并不显着。 2003年和2005年的研究证实，低亚麻酸菜籽油（2.5％）在葵花籽油（在4tj和8th煎炸中检测到的油漆和鱼腥味）以下的位置略低，而低亚麻酸菜籽油（1.1％）同等甚至更好。比葵花籽油关于油炸过程中油的化学变化，极性成分含量表明LL / HO菜籽油的性能似乎更好，表明总不饱和度对该特性的影响。在2001年，2003年和2004年的研究中，实验室还对润滑油的用途进行了化学和物理检查。使用LL / HO油获得了更好的耐水解和抗氧化性能（相当于80％的油性向日葵油）。最终进行了试验，以检查这种酯交换后的FA菜籽油作为生物燃料原料的能力。 LL / HO油相对于工业控制而言，十六烷指数（EN ISO 5165）似乎提高了3至5个百分点，而其他参数没有明显改善，从而得出结论，这种改性油对于生物柴油市场而言目前是不必要的。这些工作表明，新的LL / HO油菜籽品种可以扩大菜籽油在食品中的用途（代替氢化脂肪代替油炸）和在非食品用途（如润滑剂）中使用。

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