2种精炼工艺制得的葵花籽油稳定性比较  

Comparing stability of sunflower seed oil from two refining processes

作　　者：张运艳 郑伟 冯雪佳 ZHANG Yun-yan;ZHENG Wei;FENG Xue-jia(Technology Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China;Beijing Technology&Business University,Beijing 100048,China)

机构地区：[1]上海良友(集团)有限公司技术中心,上海200333 [2]北京工商大学,北京100048

出　　处：《粮食与油脂》2022年第3期81-84,共4页Cereals & Oils

摘　　要：采用冬化在先和冬化在后2种不同葵花籽油精炼工艺,分别获得2种一级葵花籽油,经过相同加速裂变条件处理后,对比分析2种葵花籽油的稳定性。结果表明:脱臭葵花籽油(冬化在先工艺流程所获得的一级葵花籽油)与冬化葵花籽油(冬化在后工艺流程所获得的一级葵花籽油)相比,储存时间越长,后者的色泽、酸价、过氧化值的质量指标均增加较快;对2种葵花籽油在4个不同温度下的氧化稳定性进行比较,脱臭葵花籽油的氧化诱导时间均高于冬化葵花籽油。总体表明,脱臭葵花籽油具有更好的稳定性。Two kinds of sunflower seed oil were from two different refining processes of winterization first and winterization last,respectively.Comparing stability of deodorization sunflower seed oil and winterization sunflower seed oil,Results showed that the color,acid value and peroxide value of winterization sunflower seed oil increased rapidly with storage time increasing under the same accelerated deteriorating condition;Oxidation induction time of deodorization sunflower seed oil was higher than winterization sunflower seed oil under four different temperatures.Overall,deodorization sunflower seed oil showed better stability.

关 键 词：精炼工艺流程 稳定性 脱臭葵花籽油 冬化葵花籽油 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]