高油分双低优质油菜冷榨菜胚油的品质分析  

Quality Analysis on Cold-pressed Embryo Oil of High Oil and Double-low Rapeseed

作　　者：余顺波 陈长艳 吴金培 杜才富[1] 

机构地区：[1]贵州省农业科学院油菜研究所,贵州贵阳550018 [2]贵州油研纯香生态粮油科技有限公司,贵州思南565109

出　　处：《贵州农业科学》2017年第10期116-119,共4页Guizhou Agricultural Sciences

基　　金：中央引导地方科技发展专项资金项目"贵州油菜商业化育种技术平台建设"[黔科中引地(2016)4002];贵州省星火计划项目"早熟高油分黄籽双低优质油菜宝油早12示范推广与产业化"[黔科合成转字(2015)5314-1];贵州省现代农业产业技术体系建设项目"油菜产业技术体系栽培与加工功能实验室"(GZCYTX2013-0802);贵州省科研机构服务企业行动计划项目黔科合报企"油菜育繁推技术创新与服务"[(2015)4001];贵州省高层次创新型人才培养项目"油菜育种选育与产业化"[黔科合成人才(2015)4018]

摘　　要：为了解高油分双低优质油菜冷榨菜胚油的品质特点及营养价值,并为其开发利用提供参考,采用脱皮冷榨工艺技术对高油分双低优质油菜进行加工,并对冷榨菜胚油进行检验分析。结果表明:冷榨菜胚油脂肪酸组成为12种,其中饱和脂肪酸5种,占总脂肪酸的6.7%;不饱和脂肪酸7种,占93.2%;不饱和脂肪酸油酸、亚油酸、亚麻酸分别占61.2%、16.6%和9.4%,与普通压榨菜籽油相比,油酸含量高9.6百分点、芥酸含量(2.5%)低10.2百分点,符合国标GB 1536—2004中低芥酸菜籽油的质量要求。维生素E含量为500.23mg/kg,植物甾醇含量为238.85 mg/100g;不含丁基羟基茴香醚(BHA)和二丁基羟基甲苯(BHT)食品添加剂,不产生反式脂肪酸。冷榨菜胚油色泽Y≤35、R≤4.0,具有菜籽油固有的气味和滋味、无异味,透明度为澄清透明;水分及挥发物≤0.1%,酸值≤2.1mg KOH/g,过氧化值≤1.5mmol/kg,加热时均无析出物、罗维朋比色黄色值不变、红色值未加深;溶剂残留量为0,均符合国标GB 1536—2004的质量要求。黄曲霉毒素B1≤2.50μg/kg,苯并(a)芘≤0.90μg/kg,总砷≤0.01mg/kg,铅≤0.09mg/kg,均优于国标GB 2716—2010食用植物油卫生标准限值。To explore the quality and nutrient values of cold-pressed embryo oil of high oil and doublelow rapeseed,and provide references for the exploitation and utilization,the high oil and double-low rapeseed was processed with peeled cold-pressed technology,and the embryo oil was detected and analyzed as well.Results:The cold-pressed embryo oil is consisted of 12 kinds of fatty acids,including five saturated fatty acids,accounting for 6.7% of total fatty acids;seven unsaturated fatty acids(93.2%);oleic acid,linolic acid and linolenic acid account for 61.2%,16.6% and 9.4% in unsaturated fatty acids respectively.Compared with general cold-pressed rapeseed oil,the contents of oleic acid and erucic acid(2.5%)in cold-pressed embryo oil are respectively 9.6 percents higher and 10.2 percents lower,which meets the quality requirements in national standard GB 1536-2004.Contents of vitamin E and phytosterol are 500.23 mg/kg and 238.85 mg/100 g respectively;BHA,BHT and trans-fatty acids cannot be detected in cold-pressed embryo oil.The cold-pressed embryo oil is of the color Y≤35 and R≤4.0,with innate smell and taste of rapeseed oil,without off-flavor,and it is clear and transparent;Moisture and volatile matter≤0.1%,acid value≤2.1 mg KOH/g,peroxide value≤1.5 mmol/kg,no educts when heated,no change of yellow value and no deepening of red value in lovibond test,the solvent residue is 0,all above meet the quality requirements of national standard GB 1536—2004.Aflatoxins B1≤2.50μg/kg,benzo apyrene≤0.90μg/kg,total As≤0.01 mg/kg,Pb≤0.09 mg/kg,all the indicators above are better than the sanitary standard of edible vegetable oil(GB 2716—2010).

关 键 词：高油分 双低油菜 冷榨 菜胚油 

分 类 号：S377[农业科学—农产品加工]