不同制油工艺制备花生毛油及饼粕的品质分析

Analysis of Quality of Different Oil Preparation Technique in Peanut Crude Oil and Cake

采用低温压榨、溶剂浸出、炒籽后高温压榨及预榨-浸出4种不同工艺制备花生油,对得到的花生毛油及花生饼粕的品质进行比较分析,探讨不同制油工艺对花生油及饼粕品质的影响。结果表明,冷榨花生毛油的香味清淡,色泽最浅,酸值和过氧化值最低;压榨毛油的甾醇含量普遍高于浸出毛油;冷榨浸出毛油白藜芦醇含量最低(0.42μg/mL);冷榨花生油VE含量最高(25.2 mg/100 g);不同制油工艺所得花生毛油的主要脂肪酸组成相差不大;冷榨饼的氮溶解指数最高(50.75%),其他几种制油工艺得到的饼粕的氮溶解指数相对较低(12.25%~22.60%);热榨饼浸出毛油的AFB_1含量高于其他工艺制取的花生毛油中的含量,并且随着炒籽温度升高,AFB_1含量升高。

The peanut oil was prepared by adopting several different technologies such as cold pressing, solvent extraction, hot pressing after seed frying and the pre - pressing - extraction, then compared the quality between the peanut crude oil and cake to explore the influence of the four oil manufacture technologies to the peanut crude oil and cake. The results showed that the colour and lustre of cold pressing peanut crude oil was lightest, with light fragrance and the lowest acid value and peroxide value; sterol content of peanut crude oil by pressing was higher than that by solvent extraction on general ; Resveratrol content of cold pressing extraction peanut crude oil was the minimum （0. 42 μg/mL）, and cold pressing peanut oil has the highest VE content which was 25.2 mg/100 g;main composition of fatty acid of peanut crude oil obtained by different oil preparation technique were a little different, the nitrogen dissolution index of cold pressing cake was the highest （50.75%）. The nitrogen dissolution index obtained from other several oil preparation technologies was relatively lower（ 12.25% - 22. 60% ）. AFBl content of crude oil by hot pressing extraction was higher than one by other technologies, and the higher the seed frying seed temperature was, the higher AFB1 content was.