烤籽温度对压榨亚麻籽油品质的影响

Quality characteristics of pressed flaxseed oils from the flaxseeds roasted on different temperatures

将经过不同温度烘烤后的亚麻籽压榨取油,分析压榨亚麻籽油的品质及理化指标。研究表明:随着亚麻籽烘烤温度升高,亚麻籽油的气味从特有坚果清香味过渡到浓香味,直到最后的焦糊味,色泽呈加深趋势,磷脂和总酚含量增加,维生素E含量减少;适当加热有利于增加其氧化稳定性,但磷脂含量增加,色泽变深;烘烤温度对酸值和主要脂肪酸组成影响不大。

The flaxseed oils were pressed from the flaxseeds roasted on different temperatures respectively, and their physicochemical indexes and quality characteristics were analyzed. The results indicated that as the roasting temperature rose, the odour of pressed flaxseed oils changed from a delicate nutty to mild roasted favor and then to burned taste, the color grew stronger, the content of total phenolic acids and phospholipids increased, and the content of vitamin E decreased ; moderate roasting was in favor of the oxidative stability of the oil, but the phospholipid increased and the color deepened; the acids value and main fatty acid composition changed little with the change of the roasting temperature.