冷榨石榴籽油的气味组分判别分析  

Discriminant Analysis of Odor Componentsof Cold-pressed Pomegranate Seed Oil

作　　者：陈云帮 李雪 张旭 翟立公 CHEN Yun-bang;LI Xue;ZHANG Xu;ZHAI Li-gong(Anhui Shuojia Biotechnology Limited Company,Bengbu 233200,Anhui,China;College of Food Engineering,Anhui Science and Technology University,Fengyang 233100,Anhui,China)

机构地区：[1]安徽硕佳生物科技有限公司,安徽蚌埠233000 [2]安徽科技学院食品工程学院,安徽凤阳233100

出　　处：《兰州文理学院学报（自然科学版）》2023年第6期72-78,共7页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：校企横向课题合作开发项目(880338)。

摘　　要：利用冷榨机分级混合的预处理方法在不同的出渣温度下提取石榴籽油,选择出油率、酸值作为实验指标,对不同冷榨条件下的石榴籽油气味的组分进行主成分分析.在不同出渣温度和分级混合预处理下石榴籽油酸值变化范围为22~27 mg/g,出油率变化范围为7%~19%,分析不同实验条件下的石榴籽油气味组分的主成分和贡献率,结果表明:各出渣温度下的气味组分较为接近,说明提高出渣温度对石榴籽油成分的影响较小,改变分级程度对于高目数分级程度和低目数分级程度会有一定影响,表明利用冷榨机分级混合的预处理方法可以提高石榴籽出油率.Pomegranate seed oil was extracted from pomegranate seed oil under different slagging temperatures by using the cold press fractional mixing pretreatment method.The oil yield and acid value were selected as experimental indexes to analyze the oil and gas taste components of pomegranate seeds under different cold pressing conditions.Under different slagging temperature and fractional mixing pretreatment,the variation range of oil acid value of pomegranate seeds was 22~27 mg/g,and the variation range of oil yield was 7%~19%.The principal components and contribution rates of oil and gas taste components of pomegranate seeds were analyzed under different experimental conditions.The results showed:the odor components of pomegranate seed oil at different slagging temperatures were similar,indicating that increasing the slagging temperature had little effect on the composition of pomegranate seed oil,and changing the grading degree had certain effect on the grading degree of high mesh and low mesh.The results showed that the oil yield of pomegranate seeds could be improved by using the pretreatment method of cold press mixing.

关 键 词：冷榨 石榴籽油 主成分分析 气味组分 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]