不同制油工艺制备花生毛油和饼粕的品质分析.docVIP

不同制油工艺制备花生毛油及饼粕的品质分析 纪俊敏 刘玉兰 黄莲燕 王亚丽 (河南工业大学粮油食品学院，河南 郑州 450052) 摘要：采用低温压榨、溶剂浸出、炒籽后高温压榨及预榨-浸出几种不同工艺制备花生油，对得到的花生毛油及花生饼粕的品质进行比较分析，探讨不同制油工艺对花生油及饼粕品质的影响。结果表明，冷榨花生毛油的香味清淡，色泽最浅，酸值和过氧化值最低；压榨毛油的甾醇含量普遍高于浸出毛油；冷榨浸出毛油白藜芦醇含量最低（0.42 μg/mL）；冷榨花生油VE含量最高（25.2 mg/100g）；不同制油工艺所得花生毛油的主要脂肪酸组成相差不大；冷榨饼的氮溶解指数最高（50.75%），其它几种制油工艺得到的饼粕的氮溶解指数相对较低（12.25%～22.60%）；热榨饼浸出毛油的AFB1含量高于其它工艺制取的花生毛油中的含量，并且随着炒籽温度升高，AFB1 含量越高。 关键词：花生毛油；热榨；冷榨；溶剂浸出；预榨-浸出；品质 Analysis of Quality of Different Oil Preparation Technique in Peanut Crude Oil and Cake JI Jun-min，Liu Yu-lan，Huang Lian-yan，Wang Ya-li (College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China) Abstract：Quality indexes of peanut crude oil and cake were determined,which were used to analyze the quality of peanut crude oil and cake from different processing such as cold pressing,hot pressing,solvent extracted and pre-pressing extraction. The results showed that the colour and lustre of cold pressing peanut crude oil is lightest, with acid value and peroxide value of the lowest; sterol content of peanut crude oil by pressing is higher than that by Solvent Extracted, but the sterol content of hot pressed crude oil is less than cold pressed crude oil; Resveratrol content of peanut oil from hot pressing and hot pressed-extraction peanut crude oil is higher than cold pressing and solwent extracted crude oil, and resveratrol content of extraction peanut oil is the minimum (0.42μg/mL); VE content of peanut oil by different oil preparation technique are very different, and cold pressed peanut crude oil has the highest VE content which is 25.2 mg/100g,the VE content of hot pressed-extraction peanut crude oil is higher than hot pressed peanut crude oil; There was no difference in refractive major fatty acid content of the oil samples, all the crude oil samples were not detected in the trans-fatty acids; nitrogen solubility index(NSI) of cold pressed peanut cake was highest(50.75%) than that obtained from other oil preparat