摘要
该文对牡丹籽油在各精炼阶段中主要理化指标的变化情况进行了研究。结果表明,牡丹籽油经碱炼后酸值和色泽大幅下降,脱色后油中过氧化值下降,脱臭工序中油脂的酸值与色泽变化较大。气相色谱分析表明,碱炼与脱臭两个工序对牡丹籽油的脂肪酸组成影响比较大,碱炼牡丹籽油中硬脂酸含量降低,而脱臭温度较高会导致脂肪酸的分解。
This paper reported the changes in main physicochemical indices of peony seed oil during refining process.The results showed that acid value and color of peony seed oil decreased obviously after caustic refining,and perox-ide value decreased in decoloring process.Obvious changes in the color and acid value were found in deodorization.GC-analysis of the fatty acid components showed that two refining process,caustic refining and deodorization,great-ly influence the fatty acid components in peony seed oil,caustic refining decreased the contents of stearic acid andhigh deodorization temperature can cause the decomposition of fatty acids,respectively.
出处
《安徽农学通报》
2017年第22期112-115,共4页
Anhui Agricultural Science Bulletin
