鹰嘴豆及其工业下脚料油脂理化特性的比较

Physicochemical Properties Comparison of Oil in Chickpea and Its Industrial Waste

以鹰嘴豆及其工业下脚料为对象,进行了二者油脂理化特性(皂化值、酸值、过氧化值、碘值、维生素E(VE)含量、脂肪酸组成、氧化稳定性和冷冻稳定性)的比较研究。结果表明:鹰嘴豆油及其工业下脚料油脂的皂化值分别为89.67和91.52mg/g,碘值分别为145.2和140.9g/100g,酸值分别为1.56和2.14(KOH)/(mg/g),过氧化值分别为0.56和0.72mmol/kg,VE含量分别为0.122%和0.097%。两种油脂的脂肪酸主要成分均为油酸和亚油酸,与鹰嘴豆相比,其工业下脚料油脂的多不饱和脂肪酸相对含量较低。两种油脂氧化稳定性的诱导期分别为5.44和5.81h。冷冻试验结果表明:两种油脂的冷冻时间均符合国标要求。综合比较各个指标,鹰嘴豆工业下脚料可以作为一种新型油料来源进行开发。

Taking chickpea and its industrial waste as objects, physicochemical properties of their oils （saponificationval- ue, acid value, peroxide value, iodine value, vitamin E （VE） content, fatty acid composition, oxidation stability and freeze stability） were compared. Results showed that： saponification value of chickpea and industrial waste oil were 89.67 mg/g and 9t.52 mg/g, iodine value were 145.2 g/100g and 140.9 g/100g, acid value were 1.56 mg/g and 2.14 rag/g, peroxide values were0.56 mmol/ kgand0.72 mmol/kg, content of VEwere 0.122% and0.097%. Main fatty acids compositions of two oils were oleic acid and linoleic acid.Compared with chickpeas, polyunsaturated fatty acid relative content of its industrial waste oil was low. Induction period of two kinds of oxidation stability of oil were 5.44 h and 5.81 h. Freezing test results showed that two kinds of fat frozen time met national standard. Comprehensive comparison of various indicators, chickpea industrial waste could be developed as a new oil source.