摘要
通过对冷榨(压榨温度60℃)、低温压榨(压榨温度80℃~90℃)、高温压榨(压榨温度120℃以上)以及浸提4种不同方法制得的花生油的主要理化指标、脂肪酸组成、VE含量及氧化诱导时间的测定,分析比较不同方法制油对花生油品质的影响。结果表明:不同花生制油工艺所得的花生特征指标(碘值、皂化值和折光指数)差异不明显,花生油的质量等级指标(酸值、过氧化值、色泽和风味)差异明显。浸提精炼花生油的酸值、过氧化值、色泽都优于压榨花生油,但香味最淡;压榨花生油的VE含量和氧化诱导时间都显著优于浸出精炼花生油。不同制油工艺所得花生油的主要脂肪酸组成相差很小,但冷榨花生油中亚油酸和亚麻酸含量高于浸提油、高温压榨油及低温压榨油,浸提精炼花生油中亚油酸含量明显低于压榨花生油。浸提精炼花生油中发现反式脂肪酸。
Through 4 kinds of peanut oil preparation method of the cold pressing（60 ℃）,low temperature pressing（80 ℃-90 ℃）,high temperature pressing（above 120 ℃）,and the extraction,determinate the main physicochemical indexes of fatty acid composition,the content of VE and the oxidation induction time,analyze the influence of comparison of different method for oil on the quality of peanut oil.The results showed that peanut character indexes of different peanut oil processing of income（iodine value,saponification value and refractive index） difference were not obvious,the quality grade index of peanut oil（acid value,peroxide value,color and flavor） had obvious difference.The acid value,peroxide value,color of extraction refined peanut oil were better than that of processing peanut oil,but with the flavor light;And the content of VE and the oxidation induction time of pressing peanut oil was better than that of the extraction refined peanut oil.With the different peanut oil refining techniques,the main fatty acid composition differences were very small,but the cold processing peanut oil,linoleic acid and linolenic acid content were higher than that of extraction oil,high temperature pressing and low temperature processing oil,the linoleic acid content of extraction refining peanut oil was obviously lower than that of processing peanut oil.The trans fatty acids were found in extracting refined peanut oil.
出处
《食品工业》
北大核心
2017年第10期158-161,共4页
The Food Industry
关键词
压榨油
浸提油
花生特征指标
花生油的质量等级指标
pressing peanut oil
extracted oil
peanut characteristic index
quality grade index of peanut oil
