制油工艺对葵花籽油品质的影响

Effect of extraction process on quality of sunflower seed oil

研究了溶剂浸出法、压榨法、烘烤后压榨法及水酶法4种制油工艺对葵花籽油品质的影响,分析比较了4种制油工艺对葵花籽油酸值、过氧化值、脂肪酸组成、甘油三酯组成、挥发性风味成分、生育酚、角鲨烯及甾醇含量的影响。结果表明:溶剂浸出法制得的葵花籽油酸值、过氧化值最低;制油工艺对葵花籽油脂肪酸组成、甘油三酯组成影响小;烘烤后压榨法制得的葵花籽油检测到的挥发性风味成分最多,有51种;压榨法制得的葵花籽油生育酚、甾醇含量高,溶剂浸出法制得的葵花籽油角鲨烯含量高。

The effects of four kinds of extraction methods（ solvent extraction method,pressing method,pressing after roasting method,aqueous enzymatic extraction method） on the quality of sunflower seed oil were studied,and the effects of four kinds of extraction methods on acid value,peroxide value,fatty acid composition,triglyceride composition,volatile flavor components,and contents of tocopherols,squalene and sterols of sunflower seed oil were analyzed and compared. The results showed that the acid value and peroxide value of sunflower seed oil obtained by solvent extraction method were the lowest,and the extraction methods had slight effect on fatty acid composition and triglyceride composition of sunflower seed oil. The most kinds of volatile flavor components were detected in sunflower seed oil extracted by pressing after roasting method,and fifty- one kinds were identified. The contents of tocopherol and sterol were the highest in sunflower seed oil obtained by pressing method,whereas the content of squalene was the highest in sunflower seed oil obtained by solvent extraction method.