辣椒调和油制备方法的比较  

Comparison of the Method to Prepare Chili Oil

作　　者：高盼[1] 胡传荣[1] 何东平[1] 

机构地区：[1]武汉轻工大学食品学院,武汉430023

出　　处：《食品工业》2014年第7期95-97,共3页The Food Industry

基　　金："十二五"科技部支撑计划课题"食用植物油加工关键技术研究与示范"(2011BAD02B00)

摘　　要：分别采用溶剂浸出法制备辣椒籽油及熬制法制备辣椒调和油,并进行油脂基本理化指标、脂肪酸得率及油脂主要成分的比较研究。分别采用溶剂浸出法及熬制法制备辣椒调和油,并对两种工艺提取的辣椒调和油进行GC分析,面积归一化法测定计算各主要成分的相对百分含量。结果表明,溶剂浸出法、熬制法脂肪酸得率分别为88.63%,87.72%,两种提取方法所得油脂的主要化学成分含量不完全相同。两种方法制备辣椒调和油的脂肪酸得率接近,但熬制法的脂肪酸组成更优,两种制备方法各有优劣,仍待进一步研究与优化。Chilli seed oil prepared by solvent extraction and blend oil prepared by oil decoction method, basic physicochemical properties, fatty acids, oil yield and oil the main constituents of comparative were studied. The blend oil prepared by solvent extraction and prepared by chili oil decoction method respectively, GC analysis was used, and the main components of the calculation of the relative percentage content was determined by extraction area normalization method. Results showed that fatty acids yield of solvent extraction and decoction method was 88.63%, 87.72%, respectively, and the main chemical composition contents of fatty acids derived from two methods was not exactly the same. The yield of pepper cooking oil fatty acids made by two methods was close, but fatty acid composition of decoction method was better. These two preparation methods have their pros and cons, remains to be further studied and optimized.

关 键 词：辣椒籽 调和油 溶剂浸 包 熬制法 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]