瓜蒌籽油的营养特性及精炼工艺  

The Nutritional Characteristics and Refining of Trichosanthes Seed Oil

作　　者：周海荣[1] 王乃富[1] 杨丽萍[1] 谢晶[1] 周裔彬[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品研究与开发》2017年第14期96-99,共4页Food Research and Development

基　　金：安徽省重点研究与开发计划项目(1704a07020095)

摘　　要：瓜蒌籽油富含不饱和脂肪酸成分,通过精炼可以提高其食用品质和商品价值。研究采用低温冷榨法制取瓜蒌籽油,在对瓜蒌籽油基本指标分析的基础上,对瓜蒌籽油的精炼工艺进行初步探索。结果表明,采用冷榨法榨取的瓜蒌籽油可以保留较多的营养物质,在压榨前进行炒籽处理才能保证提取出瓜蒌籽中的亚麻酸,瓜蒌籽油中的脂肪酸主要为多不饱和脂肪酸,其含量高达65.91%,其中还包括瓜蒌籽油特征性脂肪酸瓜蒌酸含量为27.24%。精炼后,瓜蒌籽油中的水分、酸值、过氧化值等均有明显降低,表明该脱色工艺不仅脱色效果理想,还提升瓜蒌籽油的品质,并更利于瓜蒌籽油的储藏。Trichosanthes seed oil is rich in unsaturated fatty acid composition.The refining can improve its edible quality and commodity value.The low temperature cold pressing method was used to prepare the seed oil.Basis on the analysis of the basic indexes of the seeds oil,the refining process of the seeds oil was also studied.The results showed that the seed oil extracted by the cold pressing method could retain more nutritive materials,and to ensure the extraction of linolenic acid,the seeds needed to be fried before pressing.The content of polyunsaturated fatty acids in trichosanthes seed oil was 65.91 %,which included the characteristic fatty acids of trichosanthes seed oil was 27.24 %.After refining,the moisture,acid value and peroxide value of the trichosanthes seed oil had obviously decreased,which indicated that the refining process not only was ideal,but also improved the quality of trichosanthes seed oil,and more conducive to storage.

关 键 词：瓜蒌籽 瓜蒌籽油 营养特性 十八碳三烯酸 精炼工艺 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]