不同制油工艺亚麻籽油的储藏性能研究  

Study on storage properties of flaxseed oil with different oil producing processes

作　　者：戚颖欣[1] 刘赫冰 QI Ying-xin;LIU He-bing(College of Food Engineering,Jilin Engineering Normal University,Changchun 130052,Jilin,China;School of International Exchange,Jilin University of Finance and Economics,Changchun 130117,Jilin,China)

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052 [2]吉林财经大学国际交流学院,吉林长春130117

出　　处：《粮食与油脂》2020年第7期16-20,共5页Cereals & Oils

基　　金：吉林省职业教育与成人教育教学改革研究项目(2019ZCY431)。

摘　　要：利用Schaal烘箱法来动态检测亚麻籽油的储藏品质,测定了酸价、过氧化值、K232、K270值等理化指标以及总酚、维生素E、甾醇等营养成分含量的变化,同时对不同制油工艺亚麻籽油的微量营养成分含量和理化指标进行相关性分析。结果表明:亚麻籽油在储藏期间,过氧化值、酸价、K232值开始缓慢增长,后快速增长;K270值持续增长;多种营养成分在储藏期间均出现不同程度的消耗,在本试验条件下,微波制油工艺获得的亚麻籽油具有最好的储藏性能;亚麻籽油在储藏期间的营养成分含量与酸价、过氧化值、K232和K270值密切相关,进而共同影响亚麻籽油的品质。The storage quality of flaxseed oil was dynamically detected by Schaal oven method.The changes of physical and chemical indexes,including acid value,peroxide value,K232,K270,total phenol,vitamin E,sterols and other nutrients,and the correlation between the micronutrient components and physical and chemical indexes of flaxseed oil with different pretreatment processes were also analysed.The results showed that during the storage period,the peroxide value,acid value and K232 increased slowly and then increased rapidly,while K270 continued to increase,while various nutrients were consumed in different degrees during the storage period,and the microwave pretreatment of linseed oil under the experimental conditions had the best storage performance.What's more,during the storage of flaxseed oil with different pretreatment processes,the oil nutritional indexes,acid value,peroxide value,K232 and K270 were closely related,which together affect the quality of flaxseed oil.

关 键 词：Schaal烘箱法 亚麻籽油 微波处理 储藏性能 相关性 

分 类 号：TS224.6[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ644.1[轻工技术与工程—食品科学与工程]