提取方法对核桃油脂肪酸组分含量及质量指标的影响  

作　　者：闫师杰[1] 吴彩娥[1] 寇晓虹[1] 杜俊民[2] 贺菊萍[2] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801 [2]中国科学院山西煤炭化工研究所,太原030000

出　　处：《食品工业科技》2002年第4期33-34,共2页Science and Technology of Food Industry

基　　金：山西省教育厅科技开发项目(99014)

摘　　要：分别对超临界CO2流体萃取法和压榨法制取的核桃油的脂肪酸组分含量,以及碘价、皂化价、酸价、过氧化值等四个质量指标进行了研究。结果表明,核桃油中脂肪酸主要有棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸,其中不饱和脂肪酸含量超过了90%;提取方法对核桃油的脂肪组分含量影响不大。核桃油的碘价、皂化价、酸价、过氧化值四种指标均符合食用油脂标准,萃取油的碘价高于压榨油,而其它三个指标均低于压榨油,超临界CO2流体萃取油在贮藏过程中质量指标变化缓于压榨油,质量优于压榨油。Composition of fatty acid and four kinds of quality in dex-iodin value,saponification value,acid value and peroxide value of walnut oil extracted by Supercritical CO 2 and pressing were studied.The results showed that,the fatty acid in walnut oil mainly included palm oil,stearic acid,oleic acid,suboleic acid,flax acid,and the content of unsaturated acid exceeded90%,there were no obvious difference between the extracted and pressed oil.The iodine value,saponification number .acid value and peroxide number of walnut oil were accorded with the standard of edible oil.The iodine value of extracted oil was hig her than that of compressed oil;however the other three kinds of quality index were lower.The quality index of the extraced oil chang ed more slowly than that of pressed oil.The quality of extraced oil was better than that of pressed oil.

关 键 词：提取方法 核桃油 脂肪酸 组分含量 质量指标 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]