焙炒处理对不同植物油品质特性的影响Effect of roasting pretreatment on quality characteristic of different vegetable oils

Abstract

为了研究焙炒对植物油品质的影响，以油菜籽、亚麻籽、花生、葵花籽和芝麻为原料，经焙炒处理后采用液压压榨法制油（热榨油），分析植物油的理化指标（酸值、过氧化值、水分及挥发物、色泽）、主体组分（脂肪酸组成及含量、甘三酯组成及含量、挥发性组分）和总酚含量，并与未焙炒处理直接压榨制取的油（冷榨油）作对比。结果表明：热榨油酸值和过氧化值显著高于冷榨油（p0.05）；热榨油中醇类、醛类和酸类等挥发性组分较少，但杂环类物质较多；热榨菜籽油、亚麻籽油、花生油、葵花籽油和芝麻油总酚含量分别是其冷榨油的1.38、1.57、1.51、1.80倍和1.27倍。因此，焙炒对植物油品质影响较大，应根据生产需要选择合适的预处理方式。 In order to study the effect of roasting on the quality of vegetable oils, rapeseed, flaxseed, peanut, sunflower seed and sesame were used as raw materials, and the oils were obtained by hydraulic pressing after roasting(hot pressed oil). The physicochemical indexes (acid value, peroxide value, moisture and volatile, color), main components (fatty acid composition and content, triglyceride composition and content, volatile components) and total phenols of the five hot pressed vegetable oils were analyzed and compared with those of the oils direct pressed with unroasted oilseeds(cold pressed oil). The results showed that the acid value and peroxide value of hot pressed oils were significantly higher than those of cold pressed oils (p0.05). The hot pressed oils contained less volatile components, such as alcohols, aldehydes and acids, but more heterocyclic substances. The contents of total phenols in hot pressed rapeseed oil, flaxseed oil, peanut oil, sunflower seed oil and sesame oil were 1.38, 1.57, 1.51, 1.80, 1.27 times of the cold pressed oil, respectively. Therefore, roasting has a great influence on the quality of vegetable oil, and an appropriate pretreatment method should be selected according to production needs.

Keywords

• 焙炒处理；植物油；理化指标；脂肪酸组成；甘三酯组成；挥发性组分；总酚
• roasting pretreatment; vegetable oil; physicochemical index; fatty acid composition; triglyceride composition; volatile component; total phenols