精炼辣椒籽油的品质分析研究

Study on the Properties of Paprika Seeds Oil

为提升辣椒籽油作为食用油的开发价值,对辣椒籽油的感官品质、理化品质、营养品质及稳定性等进行研究。研究结果显示辣椒籽毛油经过精炼后,感官品质与理化品质得到很大提升,均达到食用植物油标准;营养品质分析结果显示辣椒籽油的脂肪酸组成以亚油酸、棕榈酸和油酸为主,精炼过后,亚油酸、棕榈油酸、α-亚麻酸等含量减少,油酸、硬脂酸等含量增加,同时精炼使α-VE损失严重,对矿物质元素的影响不大;稳定性分析结果显示温度、光线和氧气均可加速精炼辣椒籽油的氧化,其中温度影响最大;添加的抗氧化剂TBHQ与VE对油脂氧化均有一定的抑制作用,且TBHQ效果优于VE。

In order to fiher increase the paprika seeds oil utilization value as edible oil, the sensory properties, physioch^ical properties, nutritional properties and stabilization of paprika seeds oil were studied. The results showed that sensory properties, physiochemil prolrties of paprika seeds oil were enhanced and achieved to the standard of edible plant oils after refinement; Nutritional properties analysis revealed that fatty acid composition of paprika seeds oil mostly was linoleic acid, palmitic acid and oleic acid, after refinement, the contents of linoleic acid, palmitoleic acid, ct-linolenic acid decreased, while oleic acid and stearic acid increased, and refuting process also lead to total loss of ct-VE, and have insignificant effect on mineral elements; Stabilization analysis showed that temperature, light and oxygen can improve oxidizing speed of paprika seeds oil, especially for temperature; In addition, TBHQ and VE have good effects on oxidizing inhibition of paprika seeds oil, and TBHQ has a better effect.