| In order to explore the effect of refining process on the quality and oxidative stability of bitter apricot oil, with crude bitter apricot oil as raw material, hydration degumming, alkali deacidification and decolorization with activated clay were carried out. The physicochemical indexes, fatty acid composition and relative content of bitter apricot oil were compared before and after refining. The effects of refining process on the oxidative stability of bitter apricot oil were analyzed through determining the trend of peroxide value and conjugated diene value by oven acceleration method. The results showed that the refined bitter apricot oil was better than crude oil in color, transparency, odor, acid value and peroxide value, and the iodine value changed slightly. Before and after refining, the fatty acid composition of bitter apricot oil was basically unchanged, and the unsaturated fatty acid content was close to 95%, mainly oleic acid and linoleic acid.The refining process reduced the oxidative stability of bitter apricot oil. |
