精炼前后葡萄籽油的品质变化

Quality change of grapeseed oil before and after refining

研究了精炼前后葡萄籽油的品质变化。采用GC-MS分析方法测定葡萄籽油精炼前后脂肪酸组成、甾醇组成及含量变化,并利用高效液相色谱法测定葡萄籽油精炼前后维生素组成及含量变化,同时利用国家标准方法测定葡萄籽油精炼前后矿物质元素含量变化。结果表明:葡萄籽毛油经过精炼后,感官品质与理化品质都得到很大提升;精炼对油中脂肪酸、矿物质元素影响不大;精炼后甾醇含量明显减少,维生素E、K损失严重。

The quality change of grapeseed oil before and after refining was studied. The changes of compositions and contents of fatty acid,sterol,vitamin and mineral in grapeseed oil before and after refining were detected by GC- MS,HPLC and the national standard method,respectively. The results showed that both the sensory quality and physicochemical quality of refined grapeseed oil improved greatly,and the refining had little effect on the contents of fatty acids and mineral in grapeseed oil,while the contents of sterol,vitamin E and vitamin K in grapeseed oil decreased significantly after refining.