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| 炒籽温度对压榨亚麻籽油品质的影响 |
| Effects of frying temperature of flaxseed on quality of pressed flaxseed oil |
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| DOI： |
| 中文关键词: 亚麻籽 炒籽温度 压榨亚麻籽油 品质 |
| 英文关键词:flaxseed frying temperature of flaxseed pressed flaxseed oil quality |
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| 中文摘要: |
| 采用不同温度对亚麻籽进行炒籽并压榨制油，对压榨亚麻籽油的感官品质、理化指标及营养成分进行分析，研究炒籽温度对压榨亚麻籽油品质的影响。结果表明：随着炒籽温度的升高，压榨亚麻籽油的气味从坚果芳香过渡到严重焦糊味，色泽加深，在195?℃炒籽45 min时形成热榨亚麻籽油特有的浓香型风味；营养成分如VE、总酚以及甾醇含量随炒籽温度升高而逐渐减少，在255?℃炒籽45 min时，3种营养成分的损失率分别为75.7%、76.5%和88.9%；酸价、过氧化值、茴香胺值、K232值、K270值随炒籽温度升高而增加，且炒籽温度对压榨亚麻籽油中主要脂肪酸含量有显著影响；适当炒籽对压榨亚麻籽油的氧化稳定性是有利的；高温炒籽压榨亚麻籽油中的营养成分含量与其理化指标密切相关，进而共同影响压榨亚麻籽油的品质。 |
| 英文摘要: |
| The flaxseed oils were prepared by the pressing of flaxseeds fried at different temperatures. The sensory quality, physicochemical index, nutritional component content and fatty acid composition of pressed flaxseed oil were analyzed to study the effects of frying temperature on quality of pressed flaxseed oil.The results showed that with the increase of frying temperature, the smell of pressed flaxseed oil changed from nut aroma to strong burnt taste, and the color became darker. When frying at 195?℃ for 45 min, the unique fragrant flavor of hot pressed flaxseed oil formed. The contents of VE, total phenols and sterols gradually decreased. When frying at 255?℃ for 45 min, the loss rates of VE, total phenols and sterols were 75.7%, 76.5% and 88.9% respectively. The frying temperature of flaxseed had a significant effect on the contents of major fatty acids in flaxseed oil. Moderate frying was beneficial to the oxidative stability of flaxseed oil. In addition, the nutritional component content in pressed flaxseed oil was closely related to its physicochemical index, which in turn affected the quality of pressed flaxseed oil. |
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