螺旋压榨制油法对不同植物油品质特性影响研究  

Effects of Screw-Pressing on Quality Characteristics of Different Vegetable Oils

作　　者：甘生睿 李应霞 雷风[1] 苏学民 白琴 陈霞 王进英 Gan Shengrui;Li Yingxia;Lei Fen;Su Xueming;Bai Qing;Chen Xia;Wang Jinying(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016;Qinghai Tongda Oil Processing Co.,Ltd.,Haidong 810500)

机构地区：[1]青海大学农牧学院,西宁810016 [2]青海通达油脂加工有限责任公司,海东810500

出　　处：《中国粮油学报》2022年第10期164-171,共8页Journal of the Chinese Cereals and Oils Association

基　　金：青海省企业研究转化与产业化专项(2021-NK-C19)。

摘　　要：以菜籽、花生、亚麻籽、葵花籽、芝麻5种油料为原料,经焙炒处理后采用螺旋压榨法制油(热榨),与未处理组(冷榨)作对比,研究螺旋压榨制油法对5种植物油感官指标(色泽,气味、透明度、黏度、滋味)、理化指标(酸价、过氧化值、皂化值、色泽、水分及挥发物)、主体组分(脂肪酸、挥发性组分、甘油三酯)、微量组分(总酚、维生素E)的影响。结果表明:不同制油方法对植物油的感官品质、理化指标产生显著影响(P<0.05);制油方法对植物油脂肪酸组成及甘油三酯组成影响不显著(P>0.05),但会使植物油特征香气组分发生明显变化;热榨亚麻籽油、热榨菜籽油、热榨芝麻油、热榨花生油、热榨葵花籽油的总酚含量分别是冷榨工艺的1.2、1.7、1.1、1.5、1.5倍;热榨亚麻籽油、热榨花生油、热榨葵花籽油的维生素E含量分别是冷榨工艺的1.07、1.06、1.14倍,冷榨菜籽油、冷榨芝麻油的维生素E含量分别是热榨工艺的1.02、1.05倍。Rape,peanut,linseed,sesame and sunflower seed were used as the raw materials,oils were extracted by screw-pressing after roasting(hot pressing),And the the untreated group(cold pressing)was used as the group for comparison.The effects of different preparation methods on sensory indexes(color,smell,transparency,viscosity and taste),physicochemical indexes(acid value,peroxide value,saponification value,color,moisture and volatiles),main components(fatty acids,volatile components and triacylglycerols)and minor components(total phenols and vitamin E)of five vegetable oils were studied.The results indicated that different preparation processes had significant effects on the sensory quality and physicochemical indexes of vegetable oils(P<0.05);the extraction methods had no significant effects on fatty acid composition and triacylglycerols composition(P>0.05),while the characteristic aroma components of vegetable oil would change obviously.The total phenolic contents of hot-pressed flaxseed oil,hot pressed rape oil,hot pressed sesame oil,hot pressed peanut oil and hot-pressed sunflower oil were 1.2,1.7,1.1,1.5 and 1.5 times of those of cold pressed process,respectively.The contents of vitamin E in hot pressed flaxseed oil,hot pressed peanut oil and hot-pressed sunflower oil were 1.07,1.06,1.14 times of the cold pressed oils,but in cold pressed rape oil,cold pressed sesame oil were 1.02,1.05 times of the hot-pressed oils.

关 键 词：螺旋压榨 焙炒预处理 热榨 冷榨 植物油 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS225.1[轻工技术与工程—食品科学与工程]