精炼工艺对番茄籽油理化性质及氧化稳定性的影响

Effect of refining process on physicochemical properties and oxidation stability of tomato seed oil

以番茄籽压榨油为原料,通过碱炼、水洗、脱色、脱臭工艺制得精炼油,再通过简化工艺:碱炼、水洗、干燥制得精制油,对比研究2种工艺所得油的理化性质与氧化稳定性。实验结果表明:精制油达到国家植物油卫生标准(GB/T 2716—2008);压榨油与精制油紫外谱图吸收峰在240 nm和269 nm,精炼油紫外光谱吸收峰分别为240、258、267 nm;番茄籽精制油与精炼油脂肪酸组成种类不变,且各脂肪酸含量变化小;番茄籽精制油比精炼油氧化稳定性好。

Squeezed tomato seed oil was used as the raw material. Squeezed tomato seed oil was refined by four processes to get refined tomato seed oil,including neutralization, washing, bleaching and deodorization. Then simpli- fied the process like neutralization, washing and vacuum drying to get purified tomato seed oil. Physicochemical properties and oxidation stability were compared with those two kinds of oil. Results showed that ： purified oil reached the national health standard of vegetable oil （GB/T 2716--2008 ）. The UV absorption peaks of squeezed tomato seed oil and purified oil were the same, both of them had two peaks that were 240 nm and 269 nm. But the UV ab- sorption peaks of refined oil were 240 nm,258nm and 267 nm. There was no change on component type ,though the fatty acid content had a slight variation. The oxidation stability of purified tomato seed oil was better than refined tomato seed oil.