食品科学 ›› 2010, Vol. 31 ›› Issue (16): 122-127.doi: 10.7506/spkx1002-6630-201016026

• 工艺技术 • 上一篇    下一篇

精炼工艺对浸出亚麻籽油的理化特性和营养成分的影响

任海伟   

  1. 兰州理工大学生命科学与工程学院
  • 收稿日期:2009-09-15 出版日期:2010-08-25 发布日期:2010-12-29
  • 通讯作者: 任海伟 E-mail:rhw52571119@163.com

Effect of Refining on the Physico-chemical Properties and Nutritional Composition of Solvent Extraction-derived Flaxseed Oil

REN Hai-wei   

  1. College of Life Science and Engineering, Lanzhou University of Technology
  • Received:2009-09-15 Online:2010-08-25 Published:2010-12-29

摘要:

研究精炼工艺对浸出亚麻籽油质量品质的影响,探讨每个精炼工序阶段中亚麻籽油的物理化学特性、脂肪酸和VE 组成及含量的变化规律。结果表明,整个精炼过程中,磷脂含量和酸价明显下降,磷脂含量从1.541g/100g 下降到 0.163g/100g,酸价由初始2.826mg KOH/g 降低到0.635mg KOH/g,碘价、皂化值和折光指数等理化指数变化不明显。色谱分析表明,亚麻籽油含有4 种饱和脂肪酸(主要是棕榈酸和硬脂酸)和6 种不饱和脂肪酸(主要是亚麻酸、亚油酸和油酸),精炼过程对脂肪酸组成及其总体含量影响甚微,但α- 亚麻酸含量下降明显,尤其在脱色和脱臭阶段。生育酚总含量在精炼过程中损失率达到了49.19%,说明精炼工艺对浸出亚麻籽油营养活性成分影响很大。

关键词: 亚麻籽油, 精炼, 理化特性, 营养成分

Abstract:

The changes in physico-chemical properties, fatty acid composition and vitamin E content of solvent extractionderived flaxseed oil during the refining process consisting of degumming, alkaline treatment and bleaching, deodorization were measured in order to address the effect of refining on the physico-chemical properties and nutritional composition of solvent extraction-derived flaxseed oil. Over the whole refining process, the content of phospholipids and acid value markedly decreased, from 1.541 to 0.163 g/100 g and from 2.826 to 0.635 mg KOH/g, respectively. However, no obvious change in iodine value, saponification value and refraction index was observed. The capillary column gas chromatographic analysis revealed that solvent extraction-derived flaxseed oil contained 4 saturated fatty acids (mainly hexadecanoic acid and stearic acid) and 6 unsaturated fatty acids (mainly linolenic acid, linoleic acid and oleic acid). Refining had little effect on the fatty acid composition and total fatty acid content in solvent extraction-derived flaxseed oil, but the relative content of linolenic acid presented an obvious decrease, especially at the stages of bleaching and deodorization. The refining process gave a vitamin E loss of up to 49.19%, indicating that the nutritional composition of solvent extraction-derived flaxseed oil was greatly affected by the refining process.

Key words: solvent extraction flaxseed oil, refining, physico-chemical properties, nutritional components

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