食品科学 ›› 2022, Vol. 43 ›› Issue (11): 92-98.doi: 10.7506/spkx1002-6630-20210409-127

• 食品工程 • 上一篇    下一篇

不同制油方法对青海亚麻籽油品质及货架期的影响

王淑珍,李应霞,王兴瑞,韩玉泽,董国鑫,甘生睿,王进英   

  1. (1.青海大学农牧学院,青海 西宁 810016;2.青海大学 省部共建三江源生态与高原农牧业国家重点实验室,青海 西宁 810016)
  • 出版日期:2022-06-15 发布日期:2022-06-30
  • 基金资助:
    青海大学省部共建三江源生态与高原农牧业国家重点实验室自主课题(2019-ZZ-06)

Effects of Different Preparation Methods on Quality and Shelf Life of Qinghai Flaxseed Oil

WANG Shuzhen, LI Yingxia, WANG Xingrui, HAN Yuze, DONG Guoxin, GAN Shengrui, WANG Jinying   

  1. (1. College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; 2. State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China)
  • Online:2022-06-15 Published:2022-06-30

摘要: 为研究不同制油方法对青海亚麻籽油品质及货架期的影响,对青海亚麻籽分别进行焙炒、烘烤、高压高温湿热、脱胶、真空冷冻干燥前处理,再分别采用螺旋压榨法和液态静压法制油,测定亚麻籽油出油率、过氧化值、酸价、水分及挥发物质量分数、脂肪酸含量、挥发性组分相对含量、总酚含量,并利用Schaal烘箱法建立亚麻籽油氧化动力学模型预测货架期。结果表明,焙炒螺旋压榨法制得的亚麻籽油出油率、总酚含量明显高于其他处理组,过氧化值、酸价、水分及挥发物质量分数均低于其他处理组,模拟预测货架期最长,为353 d。焙炒螺旋压榨法制得的亚麻籽油挥发性组分种类最多,为72 种,其他制油方法制得的亚麻籽油挥发性组分为40~60 种,不同制油方法对亚麻籽油挥发性组分影响明显。此外,亚麻籽油5 种主要脂肪酸中亚麻酸含量最高,为54.71~61.03 g/100 g,不同制油方法对亚麻籽油脂肪酸含量影响不明显。综上,与其他方法相比,焙炒螺旋压榨法制得的亚麻籽油品质较好。

关键词: 亚麻籽油;前处理;制油方法;品质分析;货架期

Abstract: In an attempt to investigate the effect of different preparation methods on the quality and shelf life of Qinghai flaxseed oil, Qinghai flaxseed was pretreated by baking in an electric oven or far infrared oven, high-pressure high-temperature wet heating, degumming or vacuum freeze drying before being used for oil preparation by screw pressing or hydraulic pressing. The oil yield, peroxide value, acid value, moisture content and volatile component contents, fatty acid composition, volatile components and total phenol content of flaxseed oil were determined. A kinetic model for the oxidation of flaxseed oil was established by using the Schaal oven method to predict the shelf life. The results showed that the oil yield and total phenol content of flaxseed oil prepared by electric oven baking combined with screw pressing was significantly higher than those of the samples prepared by the other methods. Meanwhile, the peroxide value, acid value, moisture content and volatile component contents were lower than those of the other samples, and the shelf life was the longest, 353 days. The sample prepared by electric oven baking combined with screw pressing had the largest number of volatile components (72), compared to 40–60 for the other samples. Different preparation methods had significant effects on the volatile components of flaxseed oil. In addition, the content of linolenic acid was the highest among the five major fatty acids of flaxseed oil, ranging from 54.71 to 61.03 g/100 g. However, different preparation methods had no significant effect on the fatty acid content of flaxseed oil. Compared with those prepared by the other methods, the quality of flaxseed oil obtained by electric oven baking combined with screw pressing was better.

Key words: flaxseed oil; pretreatment; preparation method; quality analysis; shelf life

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