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| 精炼对山葡萄籽油品质的影响 |
| Effect of refining on quality of wild grape seed oil |
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| DOI： |
| 中文关键词: 山葡萄籽油 精炼 酸值 氧化稳定性 VE 脂肪酸 反式脂肪酸 |
| 英文关键词:wild grape seed oil refining acid value oxidation stability VE fatty acid trans fatty acid |
| 基金项目: |
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| 中文摘要: |
| 以酸热法提取得到的山葡萄籽原油为原料，研究了山葡萄籽油精炼前后的品质变化。测定山葡萄籽油精炼前后感观品质和理化指标、VE含量、氧化稳定性、微量元素含量、脂肪酸组成及含量的变化。结果表明：精炼山葡萄籽油较原油在感官品质与理化指标上都有很大提升，氧化稳定性提高，酸值（KOH）由(16.85±0.016)mg/g降至(0.21±0.013)mg/g；精炼对山葡萄籽油中微量元素含量影响不大，但VE含量明显减少，从(66.18±0.21)mg/100 g降至(43.65±0.16)mg/100 g；脂肪酸组成变化不大，反式脂肪酸含量由（0.07±0.003）%增加至（0.31±0.004）%。 |
| 英文摘要: |
| The crude wild grape seed oil extracted by the acid-thermal method was used as raw material to study the quality changes of wild grape seed oil before and after refining. The changes of sensory quality and physicochemical indexes, VE content, oxidation stability, trace elements content and composition and content of fatty acids of wild grape seed oil before and after refining were determined. The results showed that the refined wild grape seed oil had a great improvement in sensory quality and physicochemical indexes, and the oxidation stability was improved. The acid value decreased from (16.85±0016)mgKOH/g to (0.21±0.013) mgKOH/g. The refining had little effect on the trace elements content in wild grape seed oil, but the VE content decreased significantly from (66.18±0.21)mg/100 g to (43.65±0.16)mg/100 g. Fatty acid composition changed little, but trans fatty acid content increased from (0.07+0.003)% to (0.31+0.004)%. |
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