红花籽油作为一种新疆特种植物油，因其含有丰富的多不饱和脂肪酸（PUFAs）尤其是亚油酸而受到众多消费者青睐，不过其n-6/n-3 PUFAs比例并不完全符合PUFAs膳食推荐摄入比（n-6/n-3 PUFAs=4-6:1）。为满足大众均衡饮食的需求，促进红花籽油多元高值化利用，可以对红花籽油进行调和补充。微波辅助混合冷榨工艺是近年来逐渐兴起的一种调和油制备手段，此法不仅继承了微波预处理高提油率、高活性物质保留特点，还可以提高油脂抗氧化能力并产生独特的风味。对于调和油常见的不稳定特性（如易挥发、氧化和降解），采用微囊化技术可以达到延长油脂货架期的目的。

本课题首先采用质量比值方式与脂肪酸比值方式确定红花籽与亚麻籽的混合比例（W_s/W_f），并采用响应面法对微波辅助混合冷榨工艺参数优化，获得最优参数条件；其次，对PUFAs均衡型红花籽油调和油（BCPO）、传统冷榨调和油（BO）以及冷榨红花籽油（SO）的理化特性、营养指标及挥发性化合物进行对比分析；最后，采用喷雾干燥法制备出PUFAs均衡型红花籽油调和油微胶囊产品（BCPOM），优化BCPOM制备工艺，探究分析其品质特性和应用。主要内容与结果如下：

（1）微波辅助混合冷榨工艺探究：通过质量比值方式与脂肪酸比值方式确定的W_s/W_f分别为1.80-2.40和1.66-2.59，质量比值方式操作简单且结果无需验证，但原料需求量高，精确度较低；脂肪酸比值方式原料需求较低且结果精确度较高，但需要进行PUFAs验证分析。在W_s/W_f=2基础上进行单因素和响应面优化实验设计，分析各因素交互影响，得到最佳工艺条件为：微波（800 W）处理时间1.5 min，压榨温度64 ℃，油籽水分含量6.7%。最优条件下提油率为19.83±0.21%。

（2）BCPO理化、营养及风味特性分析：基本理化指标结果表明BCPO的酸价为0.97±0.04 mgKOH/mg，过氧化值为0.093±0.003 g/100 g，硫代巴比妥酸值为0.96±0.04 mg/100 g，p-茴香胺值为0.91±0.04，碘值为151.67±3.09 g/100g。在初级、次级及综合氧化水平上BCPO均显著低于BO（p<0.05）；不饱和水平上BCPO与BO虽无显著差异（p>0.05）但均显著高于SO（p<0.05）。Schaal烘箱法和Rancimat氧化加速法结果均表明BCPO氧化稳定性优于BO。营养分析结果表明在脂肪酸、生育酚和植物甾醇含量上BCPO与BO无显著差异（p>0.05），BCPO中n-6/n-3 PUFAs比例为4.69:1。在β、γ和δ生育酚及植物甾醇含量上BCPO与BO均显著高于SO（p<0.05）。基于挥发性变量的主成分分析法表明BCPO、BO和SO中挥发性化合物组成存在差异。气味活度值（OAV）分析结果表明1-辛烯-3-酮、2-乙基-3,5-二甲基吡嗪和2-乙基-6-甲基吡嗪为BCPO中特有的关键香气物质，感官分析明确烤香味和焦糊味为BCPO主要风味特点。

（3）BCPOM制备、特性及应用研究：通过单因素实验及L₉（3⁴）正交优化分析得到喷雾干燥制备BCPOM的最佳工艺条件为：可溶性固形物含量12%、脱脂乳粉:麦芽糊精=1:1，壁芯比2:1、进风温度160 ℃，此参数下，BCPOM呈疏松的乳白色粉末状，包埋率为89.1±0.95%。基本理化分析结果表明BCPOM的水分含量为2.31±0.12%、粗蛋白含量8.82±0.29%、休止角39.16±0.39 °、溶解度71.36±0.82 g/100 g、容重0.34±0.05 g/cm³，说明BCPOM具有良好的溶解性和流动性。扫描电镜及粒度测定结果表明BCPOM呈近似球形结构，粒径主要分布在5-30 μm范围内，Span值为1.55，说明BCPOM颗粒有着良好的均一性。通过傅里叶红外光谱发现壁材与芯材的主要特征峰（C=C、-C=O等）在BCPOM上的振动并不明显，说明芯材与壁材互相作用形成微胶囊结构。热重分析结果表明BCPOM在200 ℃以下具有良好热稳定性。体外模拟消化实验发现BCPOM芯材主要在肠液中释放，在肠胃液中的BCPOM释放与一级动力学模型拟合系数最高（R²>0.997）。贮藏稳定性实验发现BCPOM芯材的氧化稳定性高于BCPO，在第28天BCPO的过氧化值和p-茴香胺值分别是BCPOM芯材的3.7倍和4.7倍。将BCPOM按不同梯度添加至小麦面粉中并制备面条样品，发现在BCPOM添加后面条的吸水率和粘着性均显著降低，硬度、咀嚼性和拉断力等指标均有显著提高（p<0.05），BCPOM添加量为3%时面条感官得分最高。

Safflower seed oil, a unique vegetable oil from Xinjiang, is popular among consumers due to its abundance in polyunsaturated fatty acids (PUFAs), particularly linoleic acid. However, its n-6/n-3 PUFAs ratio does not exactly match the recommended dietary intake ratio of PUFAs (n-6/n-3 PUFAs = 4-6:1). In order to meet the needs of a balanced diet for the general public and to improve the diversified and high value utilization of safflower seed oil, it can be blended and supplemented. A method of blending oil preparation that has steadily arisen in recent years is microwave-assisted blended cold pressing. This method not only inherits microwave pretreatment's high oil extraction rate and high active substance retention characteristics, but also strengthen the antioxidant capacity of oil and produce unique flavor. For the common unstable characteristics of blended oils (such as volatility, oxidation and degradation), microencapsulation technology was used to achieve the purpose of extending the shelf life of oils.

In this study, we firstly determined the blending ratio (W_s/W_f) of safflower seed and flaxseed using the mass ratio method and the fatty acid ratio method, and then used the response surface method to optimize the microwave-assisted blended cold pressing process parameters to obtain the optimal parameter conditions; secondly, we compared the physicochemical characteristics, nutritional index, and volatile compounds of PUFAs equilibrium safflower seed oil-based blend oil (BCPO), conventional cold pressing blend oil (BO) and cold pressing safflower seed oil (SO). Finally, PUFAs equilibrium safflower seed oil-based blend oil microcapsule (BCPOM) was prepared using the spray drying method, and the BCPOM preparation process was optimized, as were its quality characteristics and applications. The main contents and results are as follows:

(1) Research on microwave-assisted blended cold pressing process: The W_s/W_f determined by the mass ratio method and the fatty acid ratio method were 1.8-2.4 and 1.66-2.59, respectively. The former method was simple and the results did not need to be validated, but the raw material requirement was high and the accuracy was low; the latter method had a lower raw material requirement and the results were more accurate, but the validation analysis of PUFAs was required. Based on the determination of W_s/W_f, single-factor and response surface optimization experiments were conducted to analyze the interaction effects of various factors, and the optimal process conditions were obtained as follows: microwave treatment time of 1.5 min, pressing temperature of 64 ℃, and oilseed moisture content of 6.7%. The oil extraction rate under the optimal conditions was 19.83 ± 0.21%.

(2) Analysis of physicochemical, nutritional and flavor characteristics of BCPO: The results of basic physicochemical indexes showed that the acid value of BCPO was 0.97 ± 0.04 mgKOH/mg, the peroxide value was 0.093 ± 0.003 g/100 g, the thiobarbituric acid value was 0.96 ± 0.04 mg/100 g, the p-anisidine value was 0.91 ± 0.04, and the iodine value was 151.67 ± 3.09 g/100 g. At the primary, secondary and comprehensive oxidation levels, BCPO was significantly lower than BO (p<0.05) but significantly higher than SO (p<0.05). The results of both Schaal oven method and Rancimat oxidation acceleration method indicated that the oxidative stability of BCPO was better than BO. Nutritional analysis showed no significant difference between BCPO and BO in terms of fatty acid, tocopherol and phytosterol contents (p>0.05), and the ratio of n-6/n-3 PUFAs in BCPO was 4.69:1. In terms of β, γ and δ tocopherols and phytosterols BCPO and BO were significantly higher than SO (p<0.05). Principal component analysis based on volatile variables showed differences in the composition of volatile compounds in BCPO, BO and SO. The results of odor activity value (OAV) analysis indicated that 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-6-methylpyrazine were the key aroma substances specific to BCPO, and sensory analysis clarified that roasted aroma and burnt flavor were the main flavor characteristics of BCPO.

 (3) The optimal process conditions for spray drying preparation of BCPOM were obtained by single-factor experiment and L₉（3⁴）orthogonal optimization analysis: soluble solids content 12%, SMP: MD= 1:1, wall-core ratio 2:1, inlet air temperature 160°C, and the encapsulation rate was 89.1±0.95% under the optimal parameters. BCPOM was in the form of loose creamy white powder with a moisture content of 2.31±0.12%, crude protein content 8.82±0.29%, rest angle 39.16±0.39°, solubility 71.36±0.82 g/100 g, and bulk weight 0.34±0.05 g/cm3, which indicated that BCPOM had good solubility, and fluidity. The results of scanning electron microscopy and particle size determination showed that BCPOM had a nearly spherical structure, and the particle size was mainly distributed in the range of 5-30 μm, and the Span value was 1.55, which indicated that BCPOM had good particle homogeneity. Fourier infrared spectroscopy (FTIR) analysis showed that the core material and wall material interacted with each other to form a microcapsule structure. Thermogravimetric analysis showed that BCPOM has good thermal stability below 200°C. In vitro simulated digestion experiments revealed that BCPOM cores were mainly released in intestinal fluid, and the highest coefficient of fit of BCPOM release in gastrointestinal fluid with the first-order kinetic model (R²>0.997). Storage stability experiments revealed that the oxidative stability of BCPOM core material was higher than that of BCPO, and the peroxide value and P-anisidine value of BCPO were 3.7 and 4.7 times higher than those of BCPOM core material at 28th day, respectively. BCPOM was added to wheat flour in a certain gradient and prepared into noodles. It was found that the water absorption and adhesion of the noodles were significantly reduced (p<0.05), and the hardness, chewiness and tensile strength were improved after the addition of microcapsules, and the highest sensory score of the noodles was obtained when BCPOM was added at 3%.

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