压榨制取工艺过程对花生油氧化稳定性的影响  

The Antioxidant Effect of Squeezing Process on Peanut Oil

作　　者：吴克刚[1] 尤腾琦 黄海娟[1] 柴向华[1] 

机构地区：[1]广东工业大学轻工化工学院食品工程系,广东广州510006

出　　处：《食品研究与开发》2015年第4期4-7,共4页Food Research and Development

基　　金：粤港关键领域重点突破项目2009A020700005;广东省科技计划2012B020311007

摘　　要：研究压榨工艺、脱胶方法、添加天然抗氧化剂对花生油的抗氧化作用。实验结果表明,毛油经滤纸抽滤后氧化稳定性提高,但进一步脱胶脱出磷脂后氧化稳定性大大降低。迷迭香提取物和没食子酸对花生油均较好的抗氧化作用,以0.07%迷迭香提取物和0.04%没食子酸复配的天然抗氧化剂可有效提高花生油的氧化稳定性。The antioxidant effect of squeezing process, degumming methods, nature antioxidants on peanut oil were studied. Results illustrated that the oxidation stability of the oil will be improved after suction filtration of crude oil, but it will declined vastly when crude oil kept on degumming and dephosphorizing. The antioxidant effect of rosemary extracts and gallicacid were preferable, the natural compound antioxidants of 0.07 % rosemary extracts and 0.04 % gallicacid was the best.

关 键 词：花生油 氧化稳定性 天然抗氧化剂 压榨 

分 类 号：TS225.12[轻工技术与工程—粮食、油脂及植物蛋白工程]