芝麻花生混合压榨油的热稳定性研究  

Study on thermal stability of sesame and peanut mixed press oil

作　　者：张天宇 陈科名 王澍 何东平 雷芬芬 周力 ZHANG Tian-yu;CHEN Ke-ming;WANG Shu;HE Dong-ping;LEI Fen-fen;ZHOU Li(Key Laboratory of Edible Oil Quality and Safety for State Market Regulation,Wuhan 430023,Hubei,China;Wuhan Institute for Food and Cosmetic Control,Wuhan 430023,Hubei,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,Hubei,China)

机构地区：[1]国家市场监管重点实验室(食用油质量与安全),湖北武汉430023 [2]武汉市食品化妆品检验所,湖北武汉430023 [3]大宗粮油精深加工教育部重点实验室,湖北武汉430023

出　　处：《粮食与油脂》2024年第3期33-39,共7页Cereals & Oils

基　　金：国家市场监管重点实验室(食用油质量与安全)开放研究基金资助(SYYKF202306);国家市场监管总局项目(2023MK151)。

摘　　要：以芝麻、花生为原料,系统研究了芝麻花生混合压榨油的热稳定性,并与芝麻花生调和油对比,分析混合压榨油的品质。结果表明:温度越高,酸价、过氧化值、茴香胺值、硫代巴比妥酸值上升越明显。总氧化值排序依次为花生油>添加芝麻素的花生油>芝麻油,说明花生油在添加芝麻素后,热稳定性得到提高。芝麻花生混合压榨油的酸价、过氧化值增长幅度小于芝麻花生调和油,说明采用混合压榨工艺能有效地提高油脂的热稳定性。Taking sesame and peanut as raw materials,the thermal stability of sesame and peanut mixed press oil was systematically studied,and the quality of mixed press oil was analyzed by comparing with the sesame and peanut blended oil.The results showed that acid value,peroxidation value,anisidine val-ue and thiobarbituric acid value increased significantly with higher temperature.The order of total oxida-tion value was peanut oil>peanut oil with sesamin>sesame oil,indicating that the stability of peanut oil was improved after sesamin was added.The increase of acid value and peroxide value of the sesame and peanut mixed press oil was less than that of the sesame and peanut blended oil,indicating that the mixed press technology could effectively improve the thermal stability of the oil.

关 键 词：芝麻 花生 混合压榨 热稳定性 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]