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Effects of 5S pressing process on comprehensive quality of peanut oil
  
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KeyWord:5S pressing  peanut oil  comprehensive quality
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CHU Lijun  
LIU Ruijie  
WANG Shanshan,etc  
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Abstract:
      With peanut as raw material, the volatile flavor components, contents of vitamin E, vitamin D3 and sterols, antioxidation stability and aflatoxin B1 degradation of 5S pressed peanut oil were studied. The effects of pressing process on comprehensive quality of peanut oil such as flavor, nutrition and safety were analyzed. The results indicated that the major volatile flavor components in 5S pressed peanut oil were pyrazines, pyridines, furan, etc, in which the content of pyrazines was the highest, reaching 33.09% in the total identified compound. Comparing with solvent extracted peanut oil, the 5S pressed peanut oil had higher contents of sterols, vitamin E and vitamin D3 , longer induction time and better antioxidation stability. In addition, the UV irradiation treatment on aflatoxin B1 degradation was safe and effective.
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