两种压榨葵花籽油品质及活性物质的研究

Two Kinds of Squeezing Sunflower Oil Quality and the Research of Active Material

由于加工温度的差异,冷榨葵花籽油和热榨葵花籽油的品质差异较大。以阐述热榨法和冷榨法制取葵花籽油的工艺流程为基础,比较了冷榨葵花籽油与热榨葵花籽油的理化指标、感官指标和脂肪酸组成的差异,同时也比较了冷榨葵花籽油和热榨葵花籽油中VE含量的差异。结果表明,热榨法对葵花籽油品质的影响较大,对活性物质的破坏较大;冷榨法所得的葵花籽油品质较好。

Due to the differences in processing temperature, there are different qualities between hot-pressed and coldpressed sunflower oil. This paper describs the preparation process of hot-pressed and cold-pressed sunflower oil, compares the physical and chemical indicators, fatty acid composition and sensory indicators of hot-pressed and cold-pressed sunflower oil, respectively, while determines vitamin E. The results show that hot-pressed process has great impact on the quality of sunflower oil, and large destruction on nutrients. Cold-pressed sunflower oil has a better quality.