不同制油工艺所得花生油品质指标差异的研究.pdf

6CHINAOILSANDFATS2012Vol.37No.9

油脂制备
不同制油工艺所得花生油品质指标差异的研究

刘玉兰，刘瑞花，钟雪玲，王立新

(河南工业大学粮油食品学院，郑州450052)
摘要:通过对冷榨热榨以及预榨浸出种制油工艺所得花生油的主要理化指标脂肪酸组成
、3、、VE
含量及氧化诱导时间的测定，分析比较不同制油工艺对花生油品质的影响。结果表明:浸出精炼花
生油的酸值过氧化值碘值及皂化值最低，色泽最浅，香味最淡;热榨花生油的含量最高，氧化
、、VE
诱导时间最长;3种花生油的折光指数、相对密度、主要脂肪酸组成无显著差别;浸出精炼花生油中
有反式脂肪酸存在，浸出精炼新鲜花生油和陈年花生油中反式脂肪酸含量分别为1．90%和
4．385%，这有望成为区别压榨花生油和浸出精炼花生油的特性指标。经过1年多时间储存后的3
种花生油过氧化值都显著升高，大大超出花生油国家标准的指标要求;浸出精炼花生油的酸值有小
幅升高，回色现象严重;3种花生油香味变差，尤其是浸出精炼花生油的香味和口感严重劣变;3种
花生油的碘值均降低至国家标准指标范围之外。
关键词:热榨;冷榨;浸出;精炼;花生油;品质;反式脂肪酸
中图分类号:TS224;TS207文献标志码:A文章编号:1003－7969(2012)09－0006－05

Differencesofqualityindexesofpeanutoilobtainedwithdifferentprocesses
LIUYulan，LIURuihua，ZHONGXueling，WANGLixin
(CollegeofFoodScienceandTechnology，HenanUniVersityofTechnology，Zhengzhou450052，China)
:，，
AbstractPhysicochemicalindicatorsfattyacidcompositionVEcontentandoxidationinductiontimeof
threekindsofpeanutoilsamplesfromcoldpressing，hotpressingandpre－pressingextractionwerede-
termined，whichwereusedtoanalyzethequalityofpeanutoilfromdifferentprocessing．Theresults
showedthat:acidValue，peroxideValue，iodineValueandsaponificationValueofpeanutoilfromextrac-
，;
tion－refiningwerethelowestcolorandfragranceofwhichwerethelightestVEcontentandoxidation
inductiontimeofhotpressedpeanutoilwerethehighestandlongest;therewasnodifferenceinrefractiVe
index，relatiVedensityandthemainfattyacidcompositionofthreekindsofpeanutoil．Buttransfatty
acidexistedinthepeanutoilfromextraction－refining，itscontentoffreshandoldpeanutoilfromex-
traction－refiningwere1．90%and4．385%respectiVely，whichwereexpectedtobecomecharacteristic
indicatorsbetweenpressedpeanutoilandextraction－refinedpeanutoil．PeroxideValuesofthreekinds
ofpeanutoilsampleswhichwerestoredmorethanayearincreasedsignificantly，whichweregreatlyex-
ceedingthenationalstandardindicatorsrequirementsofpeanutoil．TheacidValueofextraction－refined
peanutoilincreasedslightly，thephenomenonofbacktocolorbeingserious．AllflaVorofpeanutoilwere
worse，especiallytheflaVorandtasteofextraction－refinedpeanutoilw