Study On Preparation Of Seasoned Chili Chicken Oil And Antioxidant Effect Of Capsaicin On Chicken Oil

In order to explore the changes of physical and chemical indexes in chicken oil production process,In this paper,the acid value,peroxide value,iodine value,malondialdehyde content,fatty acid composition and aroma components in the production of pure chicken oil were studied;The determination method of capsaicin was optimized,to provide reference for the determination of capsaicin Chicken oil was prepared with capsaicin content as index;The optimum technology of seasoning chilli chicken oil was determined;Study on the dynamic changes of physical and chemical indexes of seasoned chili chicken oil during repeated boiling,the antioxidant effects of capsaicin on chicken oil were studied.The results are as follows:(1)The changes of physicochemical indexes in chicken oil processing were determined.The results show that The acid value showed an upward trend in general.Peroxide first decreased and then increased.The acid value of finished chicken oil was 0.806 mg/g,peroxide value was 0.18 g/100 g.The content of malondialdehyde increased with the processing.Iodine value showed a slow downward trend.Fatty acid composition in chicken oil changed from 12 to 11.The main fatty acid was oleic acid.The content decreased from 40.6% to 39.79%.According to the analysis of aroma components,the strongest odor substance was 3-methylbutyraldehyde.The process reduces the ether odor of chicken oil,increased aroma of fruit,butter and fat.(2)The detection methods of capsaicin and Dihydrocapsaicin in capsicum and capsicum oil products were discussed.Increased levels of capsaicin and Dihydrocapsaicin in samples without filtration and rotary evaporation.Acetonitrile and water as mobile phase,samples tested under isometric elution conditions,the separation effect of capsaicin and Dihydrocapsaicin is better.Through single factor test,according to the content of capsaicin and Dihydrocapsaicin,consider the sensory needs of consumers and the production needs of enterprises.Therefore,the optimum preparation technology of seasoned chilli chicken oil was determined,Feed-liquid ratio 1:6,chicken oil temperature 160 C,soaking time 12 h.The capsaicin content was3.85 ug/m L.The content of Dihydrocapsaicin was 2.19 ug/m L.(3)Common Processing Methods in Simulated Life and Production,toexplore the effect of repeated boiling process on the quality of seasoned chili chicken oil.Continuous boiling of seasoned chili chicken oil products for 24 hours,the acid value showed a trend of rising first,then falling and finally rising continuously.The acid value exceeded the national standard limit within 4-6 hours;Peroxide value increases first and then decreases slowly,finally,it rose rapidly;The content of malondialdehyde was increasing,finally,it reached 323.21 nmol/L;The iodine value rises continuously within 10 hours,subsequently,the iodine content changed slowly;Twelve kinds of fatty acids were detected in seasoned chili chicken oil.After repeated boiling process,a total of 7 fatty acids were detected.(4)DPPH free radical scavenging capacity,total reducing capacity and total antioxidant capacity of seasoned chili chicken oil decreased with the prolongation of boiling time;DPPH free radical scavenging capacity,total reducing capacity and total antioxidant capacity of seasoned chili chicken oil decreased with storage time prolonged;Studies on the storage of chicken oil from seasoned pepper at different temperatures.Seasoned chili chicken oil is suitable for storage at room temperature and low temperature.(5)The antioxidant effect of capsaicin with different dosage on chicken oil was studied.The best antioxidant effect was obtained when the concentration was 10ug/m L,but considering the actual production of enterprises,Capsaicin with a concentration of 8 ug/m L can be added to oils and fats,improve the antioxidant properties of greases and oils with low spicy and easy acceptance;BHT has the best antioxidant effect on chicken oil among the four antioxidants,next were TBHQ,VE and capsaicin.But in the first 15 days,there was no significant difference in the effect of four antioxidants,VE and capsaicin can be used for short term preservation.Capsaicin has higher scavenging capacity for DPPH free radicals than dihydrocapsaicin.At the same concentration,the higher the concentration,the total reduction capacity of Dihydrocapsaicin is higher than that of capsaicin.The total antioxidant capacity of capsaicin and Dihydrocapsaicin increased with the increase of concentration.