水酶法提取大豆油与其他不同种大豆油品质差异研究

The different in quality of EAEP oil anddifferent categories of soybean oil

通过对大豆油的感官指标、理化指标及部分功能性成分的比较,研究不同种大豆油(水酶法提取大豆油、一级大豆油、三级大豆油、压榨大豆油、溶剂浸提大豆油)的品质差异。结果表明,水酶法大豆油的外观品质介于一级油与三级油之间;色泽处于二级油与三级油之间,折光率最高,密度处于一级油和三级油之间;水分及挥发物的含量和p-茴香值最高,碘价最低,酸价、过氧化值介于一级油和二级油之间;水酶法大豆油的亚麻酸未检出,其饱和脂肪酸含量最低,总不饱和脂肪酸含量最高,磷脂含量介于一级大豆油和三级大豆油之间。

According to comparing of sensory index,physicochemical index and some active components content of soybean oil,the research in the paper has established conclusions on the differences in quality of the different categories of soybean oil(EAEP of soybean oil,first grade refined soybean oil,third grade refined soybean oil,pressing soybean oil and crude soybean oil).The results showed that the apparent quality and density of EAEP of soybean oil expressed between the first grade oil and the third grade oil;the color expressed between the second grade oil and the third grade oil.There is the highest refractive index,moisture contents and volatile matter,p-anisidine value,as well as the lowest iodine value for EAEP of soybean oil amoung all samples;there is not linolenic in EAEP of soybean oil,while the content of saturated fatty acid was lower than the other four soybean oil;the content of total unsaturated fatty acid was the highest;the content of phospholipid expressed between the first grade oil and the third grade oil in EAEP of soybean oil.