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| Content of squalene in vegetable oils and its change during oil processing and utilization |
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| DOI： |
| KeyWord:squalene vegetable oil oil production refining moderate processing |
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| Abstract: |
| Squalene is one of the most important nutrients in cod-liver oils.Olive oil contains high content of squalene according to numerous studies nowadays.However, most of the squalene will be lost in the oil process, which will result in the low quality of the ending products.The structure of squalene as well as its contents in common vegetable oils were summarized, and its content change in different oil production and refining processes were further analyzed.It was found that the high content of squalene could be retained by low temperature oil preparation methods such as rapid hydraulic method, cold pressing method and aqueous enzymatic method, and deodorization was the highest loss section of squalene.Besides, frying also affected the content of squalene in vegetable oil.With the extension of frying time, the content of squalene in vegetable oil decreased continuously.Based on the above analysis, it was considered that the development and promotion of low temperature oil production and moderate refining process could maximize squalene content in finished oil on the basis of guaranteeing oil yield and controlling harmful substances to the lowest level, and it was necessary to control the temperature during oil using. |
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