精炼工艺对浸出亚麻籽油的理化特性和营养成分的影响(英文)

Effect of Refining on the Physico-chemical Properties and Nutritional Composition of Solvent Extraction-derived Flaxseed Oil

研究精炼工艺对浸出亚麻籽油质量品质的影响,探讨每个精炼工序阶段中亚麻籽油的物理化学特性、脂肪酸和VE组成及含量的变化规律。结果表明,整个精炼过程中,磷脂含量和酸价明显下降,磷脂含量从1.541g/100g下降到0.163g/100g,酸价由初始2.826mgKOH/g降低到0.635mgKOH/g,碘价、皂化值和折光指数等理化指数变化不明显。色谱分析表明,亚麻籽油含有4种饱和脂肪酸(主要是棕榈酸和硬脂酸)和6种不饱和脂肪酸(主要是亚麻酸、亚油酸和油酸),精炼过程对脂肪酸组成及其总体含量影响甚微,但α-亚麻酸含量下降明显,尤其在脱色和脱臭阶段。生育酚总含量在精炼过程中损失率达到了49.19%,说明精炼工艺对浸出亚麻籽油营养活性成分影响很大。

The changes in physico-chemical properties, fatty acid composition and vitamin E content of solvent extraction-derived flaxseed oil during the refining process consisting of degumming, alkaline treatment and bleaching, deodorization were measured in order to address the effect of refining on the physico-chemical properties and nutritional composition of solvent extraction-derived flaxseed oil. Over the whole refining process, the content of phospholipids and acid value markedly decreased, from 1.541 to 0.163 g/100 g and from 2.826 to 0.635 mg KOH/g, respectively. However, no obvious change in iodine value, saponification value and refraction index was observed. The capillary column gas chromatographic analysis revealed that solvent extraction-derived flaxseed oil contained 4 saturated fatty acids （mainly hexadecanoic acid and stearic acid） and 6 unsaturated fatty acids （mainly linolenic acid, linoleic acid and oleic acid）. Refining had little effect on the fatty acid composition and total fatty acid content in solvent extraction-derived flaxseed oil, but the relative content of linolenic acid presented an obvious decrease, especially at the stages of bleaching and deodorization. The refining process gave a vitamin E loss of up to 49.19%, indicating that the nutritional composition of solvent extraction-derived flaxseed oil was greatly affected by the refining process.