燕麦油理化性质及成分分析

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 202-205.

燕麦油理化性质及成分分析

蔡红燕，齐玉堂，刘英*

武汉工业学院食品科学与工程学院

收稿日期:2011-08-15 修回日期:2012-07-31 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 刘英 E-mail:liuying@whpu.edu.cn

Physio-chemical Properties and Component Analysis of Oat Oil

Received:2011-08-15 Revised:2012-07-31 Online:2012-09-25 Published:2012-09-07

摘要/Abstract

摘要： 采用溶剂浸提法提取燕麦油，并将其精制。测定燕麦粗油VE和磷脂的含量，以及精制前后燕麦油的理化性质及脂肪酸组成，探讨精制对燕麦油理化性质及成分的影响。结果表明：燕麦粗油中VE含量为 142.8mg/kg，磷脂含量为14.159mg/g。燕麦油具有燕麦香味，折射率n20约为1.47，比重约为0.92，碘值约为100g I2/100g，皂化值接近190mg KOH/g，不皂化物含量约为1%。精制后的燕麦油品质得到改善，各项指标均达到了食用植物油的质量要求。精制后，不饱和脂肪酸的含量增加了1.96%。燕麦油可作为一种富含不饱和脂肪酸的功能性植物油。

关键词: 燕麦油, 理化性质, 脂肪酸组成, 磷脂

Abstract: In this study, oat oil was extracted into n-hexane and then refined. The contents of tocopherol and phospholipid in crude oat oil were determined. Meanwhile, the physicochemical properties and fatty acid composition of crude oat oil and refined oat oil were analyzed. The results showed that the contents of tocopherol and phospholipid in crude oat oil were 142.8 mg/kg and 14.159 mg/g, respectively. The refractive index n20, specific gravity, iodine value, saponification value, unsaponifiable component content of crude and refined oat oils were approximately 1.47, 0.92, 100 g I2/100 g, 190 mg KOH/g, and 1%, respectively. The quality of crude oat oil was remarkably improved by refining and all tested quality indices of refined oat oil could meet the requirements of edible vegetable oil. Moreover, refined oat oil revealed an increase in unsaturated fatty acid content of 1.96%. Therefore, oat oil can be seen as a functional vegetable oil rich in unsaturated fatty acids.

Key words: oat oil, physico-chemical properties, fatty acid composition, phospholipid

中图分类号:

蔡红燕，齐玉堂，刘英*. 燕麦油理化性质及成分分析[J]. 食品科学, 2012, 33(18): 202-205.

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