| 王屋梁，李凯，杨晓宇,等.制油工艺对花生油品质的影响[J].中国油脂,2019,44(9):.[WANG Wuliang, LI Kai, YANG Xiaoyu.Impact of extraction process on quality of peanut oil[J].China Oils and Fats,2019,44(9):.] |
| 制油工艺对花生油品质的影响 |
| Impact of extraction process on quality of peanut oil |
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| DOI： |
| 中文关键词: 制油工艺 花生油 微量活性成分 抗氧化性 |
| 英文关键词:extraction process peanut oil minor bioactive compound antioxidant activity |
| 基金项目: |
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| 摘要点击次数: 1054 |
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| 中文摘要: |
| 以花生仁为原料，对比研究了冷榨法（60?℃）、热榨法（150?℃）和水酶法3种制油工艺对花生油色泽、酸价、过氧化值、氧化稳定指数、脂肪酸组成、微量活性成分（生育酚、多酚及角鲨烯）、DPPH和ABTS自由基清除能力的影响。结果表明：水酶法制得的花生油色泽（Y19.5R1）最浅，酸价（KOH）(（0.66±0.05）mg/g)最高，过氧化值（（2.05±0.00）mmol/kg）最低，氧化稳定指数（（395±0.11） h）最高，油酸含量最高（（50.73±0.43）%）；热榨花生油中α-生育酚、总生育酚和多酚含量最高，分别为（124.57±0.03）mg/kg、（206.61±3.24）mg/kg、（44.27±2.60）mgGAE/kg; 冷榨花生油中角鲨烯含量最高，为（477.20±10.31）mg/kg；热榨花生油清除DPPH自由基和ABTS自由基能力最强，抗氧化性最好。 |
| 英文摘要: |
| With dehulled peanut as raw material, the effects of three kinds of extraction processes (cold pressing (60?℃), hot pressing (150?℃), and enzyme-assisted aqueous extraction) on color, acid value, peroxide value, oxidative stability index, fatty acid composition, minor bioactive compounds (tocopherols, polyphenols and squalene), and scavenging activities on DPPH and ABTS free radicals of peanut oil were comparatively investigated. The results showed that both of the color and peroxide value of peanut oil extracted by enzyme-assisted aqueous extraction process were the lowest compared with cold pressed peanut oil and hot pressed peanut oil, reaching Y19.5R1 and (2.05±0.00) mmol/kg respectively, while its acid value ((0.66±0.05) mgKOH/g), oxidative stability index (（3.95±011）h), and oleic acid content (（50.73±0.43）%) were the highest. The contents of α-tocopherol, total tocopherols and polyphenols in hot pressed peanut oil were the highest ((124.57±0.03)mg/kg, (206.61±3.24)mg/kg, (44.27±2.60)mgGAE/kg, respectively). Whereas the squalene content in cold pressed peanut oil was the highest ((477.20±10.31)mg/kg). The scavenging activities of hot pressed peanut oil on DPPH and ABTS free radicals were the highest, which exhibited the strongest antioxidant activity. |
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