烘烤温度对水酶法提取花生油质量的影响  

Influence of peanut-roasting temperature on the quality of peanut oil obtained by aqueous enzymatic extraction

作　　者：甘晓露[1] 章绍兵[1] 陆启玉[1] 房健[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国油脂》2012年第8期12-15,共4页China Oils and Fats

基　　金：河南省重点科技攻关项目(112102110101);河南工业大学博士基金项目(150339);河南工业大学2010年研究生教育创新计划项目(10YJS025)

摘　　要：研究了水酶法提取花生油工艺中烘烤温度对花生油质量的影响。结果表明:烘烤温度对花生油水分及挥发物、不溶性杂质、折光指数、皂化值、酸值、脂肪酸组成以及共轭三烯烃含量的影响较小;烘烤温度越高,花生油色泽越深;花生油过氧化值与共轭二烯烃含量随着烘烤温度的升高先变化平缓,在160℃后显著降低;相同烘烤温度下水酶法制得的花生油与压榨法相比,水酶法制取花生油的过氧化值和共轭烯烃含量较低;花生油中维生素E含量随烘烤温度升高先减少后增加;经190℃及以上温度烘烤过的花生仁所提取的花生油具有浓郁香味。The influence of peanut - roasting temperature on the quality of peanut oil obtained by aqueous enzymatic extraction was investigated. The results indicated that roasting temperature had no obvious in- fluence on moisture, insoluble impurities, refractive index, acid value, saponification value, fatty acid composition and the content of conjugated trienes of peanut oil, but it had great effects on colour, perox- ide value and the content of conjugated dienes. Compared with the peanut oil produced by pressing meth- od, the peanut oil obtained by aqueous enzymatic extraction had lower peroxide value and conjugated dienes content under the same peanut - roasting temperature. The VE content of peanut oil was first de- creased and then increased as roasting temperature increased. The peanut oil from peanut roasted at 190℃or above 190 ℃ had good flavor.

关 键 词：水酶法 烘烤温度 花生油质量 

分 类 号：TS225.12[轻工技术与工程—粮食、油脂及植物蛋白工程]