vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2023-1-111-117vguit-3257Research ArticleПищевая биотехнологияFood biotechnologyИсследование жирнокислотного состава растительных маселInvestigation of the fatty acid composition of vegetable oilshttps://orcid.org/0000-0003-4433-9615ТерёхинаА. В.TerekhinaA. V.

к.т.н., доцент, кафедра технологии жиров, процессов и аппаратов химических и пищевых производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

Cand. Sci. (Engin.), assistant professor, Technology of fats, processes and devices of chemical and food production department, Revolution Av., 19 Voronezh, 394036, Russia

gorbatova.nastia@ya.ruhttps://orcid.org/0000-0001-7299-7039ЩербаковМ. Н.ShcherbakovM. N.

магистрант, кафедра технологии жиров, процессов и аппаратов химических и пищевых производств, пр-т Революции, 19, г. Воронеж, 394036, Россия

master's student, Technology of fats, processes and devices of chemical and food production department, Revolution Av., 19 Voronezh, 394036, Russia

wenkheim@mail.ruВоронежский государственный университет инженерных технологийРоссияVoronezh State University of Engineering TechnologiesRussian Federation202316032023851111117Copyright © Терёхина А.В., Щербаков М.Н., 20232023Терёхина А.В., Щербаков М.Н.Terekhina A.V., Shcherbakov M.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/3257

Эмульсионные жировые продукты являются перспективным направлением для обогащения жирными кислотами ненасыщенных групп. Это возможно с помощью внесения в рецептуры этих продуктов редко используемых видов растительных масел. Ввиду того что жирнокислотный состав растительных масел отличается в зависимости от свойств сырья из которого его производят, существует необходимость его анализа для более точного составления рецептуры эмульсионного продукта. В результате проведенных исследований в тыквенном масле обнаружено 17,3 % насыщенных жирных кислот и 83 % ненасыщенных соответственно. Тыквенное масло богато мононенасыщенными жирными кислотами, например олеиновой кислотой (47 %). Хроматографическое исследование жирнокислотного состава показало, что в рыжиковом масле находятся 9,7 % насыщенных жирных кислот и около 90,3 % ненасыщенных кислот. Больше всего в масле оказалось линоленовой кислоты (32,6%). Установлено, что образце масла чёрного тмина содержится 21,9 % насыщенных и 78,1 % ненасыщенных жирных кислот. Больше всего в масле линолевой кислоты (56,9 %). Исследуемые масла богаты ненасыщенными жирными кислотами и могут быть использованы как добавки в майонезные соусы для насыщения ненасыщенными жирными кислотами определенных групп, каждое из исследуемых масел будет насыщать определенной группой. Тыквенное масло – как источник мононенасыщенных жирных кислот (олеиновая жирная кислота), рыжиковое – как источник омега-3 жирных кислот (линоленовая жирная кислота), масло черного тмина – источник жирных кислот группы омега – 6 (линолевая жирная кислота).

Emulsion fat products are a promising direction for the enrichment of unsaturated groups with fatty acids. This is possible by introducing rarely used types of vegetable oils into the formulations of these products. Due to the fact that the fatty acid composition of vegetable oils differs depending on the properties of the raw materials from which it is produced, there is a need for its analysis for a more accurate formulation of the emulsion product. As a result of the conducted studies, 17.3% saturated fatty acids and 83% unsaturated, respectively, were found in pumpkin oil. Pumpkin oil is rich in monounsaturated fatty acids, such as oleic acid (47%). Chromatographic study of the fatty acid composition showed that ginger oil contains 9.7% saturated fatty acids and about 90.3% unsaturated acids. Linolenic acid turned out to be the most in the oil (32.6%). It was found that the sample of black cumin oil contains 21.9% saturated and 78.1% unsaturated fatty acids. Most of all in linoleic acid oil (about 56.9%). The studied oils are rich in unsaturated fatty acids and can be used as additives in mayonnaise sauces to saturate certain groups with unsaturated fatty acids, each of the studied oils will saturate a certain group. Pumpkin oil is a source of monounsaturated fatty acids (oleic fatty acid), ginger oil is a source of omega–3 fatty acids (linolenic fatty acid), black cumin oil is a source of omega–6 fatty acids (linoleic fatty acid).

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The authors declare that there are no conflicts of interest present.