| 蔡 达,刘红芝,刘 丽，等.不同工艺制备核桃油品质比较及相关性分析[J].中国油脂,2014,39(3):.[CAI Da,LIU Hongzhi,LIU Li，etc.Quality comparison of walnut oil extracted by different processes and correlation analysis of quality indexes[J].China Oils and Fats,2014,39(3):.] |
| 不同工艺制备核桃油品质比较及相关性分析 |
| Quality comparison of walnut oil extracted by different processes and correlation analysis of quality indexes |
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| DOI： |
| 中文关键词: 核桃油 低温压榨 溶剂提取 品质分析 |
| 英文关键词:walnut oil cold pressing solvent extraction quality analysis |
| 基金项目: |
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| 摘要点击次数: 1064 |
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| 中文摘要: |
| 对溶剂提取、低温压榨两种方法提取的核桃油感官品质（色泽）、理化营养品质（水分及挥发物含量、脂肪酸组成、VE异构体含量、植物甾醇各组分含量）及加工品质（诱导时间、过氧化值、酸值、脂肪酸比例模式）进行测定并对其品质指标进行相关性分析。结果表明：低温压榨核桃油的加工品质较好，其诱导时间（1.92 h）较长，过氧化值（1.44 mmol/kg）和酸值（KOH）（0.69 mg/g）较低，且O/L（0.33）较高；其油酸含量（19.97%）及UFA含量（90.96%）较高，营养品质相对较好。色泽与诱导时间呈极显著正相关；油酸含量与亚油酸含量呈极显著负相关（r=-0.944）；油酸、亚油酸、MUFA、PUFA、O/L与诱导时间的相关关系均达到极显著水平。 |
| 英文摘要: |
| The sensory qualities (colour), physicochemical and nutritional qualities (moisture and volatile matter contents, fatty acid composition, vitamin E isomer and phytosterol contents) and processing qualities (induction time, peroxide value, acid value and fatty acid proportional modes) of the solvent-extracted walnut oil and the cold-pressed walnut oil were determined. The correlation analysis of the quality indexes of the walnut oils was conducted. The results showed that the cold-pressed walnut oil had better processing quality with longer induction time(1.92 h), lower peroxide value (1.44 mmol/kg) and acid value (0.69 mgKOH/g), higher ratio of oleic acid to linoleic acid (0.33), and higher contents of oleic acid (19.97%) and unsaturated fatty acids (90.96%) than solvent-extracted walnut oil. Furthermore, colour and induction time were markedly positive correlated, while oleic acid and linoleic acid were significantly negative correlated (r=-0.944), and induction time was remarkably correlated with oleic acid, linoleic acid, monounsaturated fatty acids, polyunsaturated fatty acids and ratio of oleic acid to linoleic acid. |
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