传统作坊式压榨菜籽油理化指标和脂肪酸分析  

Analysis of physicochemical properties and fatty acid composition of rapeseed oil by traditional workshop press

作　　者：程江华[1] 王灼琛[1] 谢宁宁[1] 黄晶晶[1] 

机构地区：[1]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《粮食与油脂》2017年第10期40-43,共4页Cereals & Oils

基　　金：院长科技创新团队(14C1207);院成果推广项目(15E1211)

摘　　要：选取2种传统压榨菜籽油,与市售的四级压榨菜籽油,按照国家4级油标准,在酸值、过氧化值、生育酚、甾醇、脂肪酸含量等方面进行了比较分析。研究表明:传统作坊压榨菜籽油在色泽、理化指标和脂肪酸组成中符合国家4级油标准,在油酸、亚油酸、生育酚等方面含量远远高于国家标准和市售商品油。According to the national standard,two kinds of traditional pressed rapeseed oil were selected and compared with commerciallyⅣrapeseed oil in acid value,peroxide value,tocopherol,sterol and fatty acid content.The result showed that 2 kinds of traditional workshop pressed rapeseed oil were accorded with nationalⅣoil standard in color,physical and chemical index and fatty acid,and were much higher than national standard and commercially rapeseed oil in content of oleic acid,linoleic acid,tocopherol.

关 键 词：传统压榨 菜籽油 理化指标 脂肪酸组分 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]