| 董国鑫1，王淑珍1，雷风1，白琴2，苏学民2，宋杨波1，王进英1.焙炒处理对不同植物油品质特性的影响[J].中国油脂,2022,47(9):.[1.College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; 2.Qinghai Tongda Oil Processing Co. , Ltd. , Haidong 810500, Qinghai, China.Effect of roasting pretreatment on quality characteristic of different vegetable oils[J].China Oils and Fats,2022,47(9):.] |
| 焙炒处理对不同植物油品质特性的影响 |
| Effect of roasting pretreatment on quality characteristic of different vegetable oils |
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| DOI： |
| 中文关键词: 焙炒处理 植物油 理化指标 脂肪酸组成 甘三酯组成 挥发性组分 总酚 |
| 英文关键词:roasting pretreatment vegetable oil physicochemical index fatty acid composition triglyceride composition volatile component total phenols |
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| 中文摘要: |
| 为了研究焙炒对植物油品质的影响，以油菜籽、亚麻籽、花生、葵花籽和芝麻为原料，经焙炒处理后采用液压压榨法制油（热榨油），分析植物油的理化指标（酸值、过氧化值、水分及挥发物、色泽）、主体组分（脂肪酸组成及含量、甘三酯组成及含量、挥发性组分）和总酚含量，并与未焙炒处理直接压榨制取的油（冷榨油）作对比。结果表明：热榨油酸值和过氧化值显著高于冷榨油（p<0.05），其中，热榨亚麻籽油酸值(KOH)最高（0.96 mg/g），热榨菜籽油过氧化值最高（1.02 mmol/kg）；冷榨油水分及挥发物含量显著高于热榨油（p<0.05），其中冷榨花生油水分及挥发物含量最高(0.16%)；热榨油的色泽较冷榨油深，其中热榨菜籽油的色泽最深（R1.1，Y31）；焙炒对植物油脂肪酸和甘三酯组成及含量无显著影响（p>0.05）；热榨油中醇类、醛类和酸类等挥发性组分较少，但杂环类物质较多；热榨菜籽油、亚麻籽油、花生油、葵花籽油和芝麻油总酚含量分别是其冷榨油的1.38、1.57、1.51、1.80倍和1.27倍。因此，焙炒对植物油品质影响较大，应根据生产需要选择合适的预处理方式。 |
| 英文摘要: |
| In order to study the effect of roasting on the quality of vegetable oils, rapeseed, flaxseed, peanut, sunflower seed and sesame were used as raw materials, and the oils were obtained by hydraulic pressing after roasting(hot pressed oil). The physicochemical indexes (acid value, peroxide value, moisture and volatile, color), main components (fatty acid composition and content, triglyceride composition and content, volatile components) and total phenols of the five hot pressed vegetable oils were analyzed and compared with those of the oils direct pressed with unroasted oilseeds(cold pressed oil). The results showed that the acid value and peroxide value of hot pressed oils were significantly higher than those of cold pressed oils (p<0.05), and the acid value of hot pressed flaxseed oil was the highest (0.96 mgKOH/g), while the peroxide value of hot pressed rapeseed oil was the highest (1.02 mmol/kg). The moisture and volatile content of cold pressed oils were significantly higher than those of hot pressed oils (p<0.05). The moisture and volatile content of cold pressed peanut oil with 0.16% were the highest. The color of hot pressed oils were darker than that of cold pressed oils, and the color of hot pressed rapeseed oil was the darkest (R1.1, Y31). Roasting had no significant effect on fatty acid and triglyceride composition and content of vegetable oils(p>0.05). The hot pressed oils contained less volatile components, such as alcohols, aldehydes and acids, but more heterocyclic substances. The contents of total phenols in hot pressed rapeseed oil, flaxseed oil, peanut oil, sunflower seed oil and sesame oil were 1.38, 1.57, 1.51, 1.80, 1.27 times of the cold pressed oil, respectively. Therefore, roasting has a great influence on the quality of vegetable oil, and an appropriate pretreatment method should be selected according to production needs. |
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