| 屈之昊1，张妍1，张旭萍1，景冰玉1，黄丹2，于修烛1.不同脱胶方法对浓香菜籽油品质的影响[J].中国油脂,2023,48(5):.[QU Zhihao1, ZHANG Yan1, ZHANG Xuping1, JING Bingyu1,
HUANG Dan2, YU Xiuzhu1.Effect of different degumming methods on the quality of fragrant rapeseed oil[J].China Oils and Fats,2023,48(5):.] |
| 不同脱胶方法对浓香菜籽油品质的影响 |
| Effect of different degumming methods on the quality of fragrant rapeseed oil |
| |
| DOI： |
| 中文关键词: 浓香菜籽油 脱胶 挥发性物质 品质 |
| 英文关键词:fragrant rapeseed oil degumming volatile compound quality |
| 基金项目:陕西省农业协同创新与推广联盟重大科技项目（LMZD202005）；陕西省重点产业创新链（群）——农业领域（2020ZDLNY04-05） |
|
| 摘要点击次数: 648 |
| 全文下载次数: 262 |
| 中文摘要: |
| 旨在为实际生产中选择合适的浓香菜籽油脱胶方法提供参考，以浓香菜籽原油为原料，分别采用水化法、饱和食盐水法和柠檬酸法进行脱胶，测定脱胶油磷脂残留量及脱胶前后浓香菜籽油酸值、过氧化值、水分含量、脂肪酸组成及挥发性物质含量，研究不同脱胶方法对浓香菜籽油品质的影响。结果表明：3种脱胶方法脱胶油磷脂残留量从大到小依次为水化法>柠檬酸法>饱和食盐水法；与脱胶前比较，脱胶浓香菜籽油的酸值显著下降，过氧化值、水分含量及油酸、亚油酸含量升高，但3种脱胶方法之间总体无显著差异；3种脱胶方法处理的浓香菜籽油挥发性物质及特征风味物质含量均降低，降低幅度大小顺序均为水化法>饱和食盐水法>柠檬酸法。实际生产中可以结合工艺和产品需求等相关因素选择不同脱胶方法。 |
| 英文摘要: |
| Aiming to provide a reference for the selection of suitable degumming method for fragrant rapeseed oil in practical production，the degumming test was carried out by hydration method, saturated salt water method and citric acid method respectively using crude fragrant rapeseed oil as raw material, and the residual amount of phospholipids in degummed oil and the acid value, peroxide value, moisture content, fatty acid composition and volatile compounds content of fragrant rapeseed oil before and after degumming were determined to study the effects of different degumming methods on the quality of fragrant rapeseed oil. The results showed that the residual amount of phospholipids by the three degumming methods were in descending order of hydration method > citric acid method> saturated salt water method.The acid value of fragrant rapeseed oil decreased significantly, while the peroxide value, moisture content and oleic and linoleic acid contents increased compared with those before degumming, but there was no significant difference among the three degumming methods in general; the volatile compounds and characteristic flavor compounds of the three degumming methods decreased, and the magnitude of decrease was in the order of hydration method > saturated salt water method > citric acid method.In actual production, different degumming methods can be selected by taking into account relevant factors such as process and product requirements. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
