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5S压榨工艺对花生油综合品质的影响
Effects of 5S pressing process on comprehensive quality of peanut oil
  
DOI：
中文关键词:  5S压榨  花生油  综合品质
英文关键词:5S pressing  peanut oil  comprehensive quality
基金项目:
Author NameAffiliation
CHU Lijun  
LIU Ruijie  
WANG Shanshan,etc  
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中文摘要:
      以3种加工工艺（传统压榨、压榨-精制、精炼）制取山茶籽油，对不同工艺山茶籽油的理化品质、脂肪酸组成、感观品质、微量活性成分以及氧化稳定性进行了比较分析。结果表明：3种工艺山茶籽油中，精制油在保留山茶籽油固有风味的同时，其酸值、过氧化值和色泽较压榨油有所改善；精制油总酚、植物甾醇、维生素E含量分别是精炼油的2.37、1.06、1.24倍，但其氧化稳定性不及精炼油。山茶籽油的精制工艺仍需进一步优化。
英文摘要:
      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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