胡麻油品质影响因子的探讨研究  

Discussion and Research on the Influencing Factors of Benne Oil Quality

作　　者：牛艳[1] 赵银宝[1] 王彩艳[1] 

机构地区：[1]宁夏农林科学院农产品质量监测中心,银川750002

出　　处：《中国调味品》2018年第3期72-74,共3页China Condiment

基　　金：宁夏自然科学基金项目(NZ16109)

摘　　要：为了研究胡麻油品质的影响因子,促进胡麻油的安全生产,采用在相同检测条件下,研究不同原料贮藏管理水平、不同加工工艺对胡麻油相应品质的影响。结果表明:在不同原料贮藏管理水平上,发霉样对胡麻油品质均有明显影响,羰基价、酸值、过氧化值严重超标;不同加工工艺上,熟料作坊压榨和生料作坊压榨的胡麻油酸值均超标。结论:胡麻原料的质量品质对胡麻油品质有较大影响,防止发霉超期原料的销售;不同加工工艺对胡麻油品质也有较大影响,尽量食用商品油。In order to study the influencing factors of benne oil quality and promote the safety production of benne oil, the effects of different raw materials＂ storage management levels and different processing techniques on the corresponding quality of benne oil are studied under the same detection conditions. The results show that the mouldy samples have significant effect on the quality of benne oil at different raw materials＂ storage management levels, and the carbonyl valence, acid value and peroxide value are seriously exceeded. With different processing techniques, the acid values of clinker workshop squeezed and raw material workshop squeezed benne oil are all exceeded. Conclusion. The quality of benne raw materials has great influence on the quality of berme oil, it is necessary to prevent the sale of mouldy raw materials. The different processing techniques have great influence on the quality of benne oil and it is better to eat commercial oil.

关 键 词：胡麻油 品质 因子 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]