不同储存条件下汉麻籽油的理化性质研究

Properties of hempseed oil under different storage conditions

对冷榨和热榨汉麻籽油在不同储存环境下(低温避光、室温避光、烘箱环境、室内环境、室外环境)的油脂外观、紫外-可见光谱和脂肪酸GC-MS进行了分析。结果表明,温度和光照均影响油脂的颜色、透明度和气味;冷榨油与热榨油的脂肪酸成分大体相同,在UVC(200~275 nm)和UVB(270~320 nm)处均有很强的吸收峰:烘箱环境、室内环境、室外环境储存时,油脂中不饱和脂肪酸含量减少,紫外区吸收光谱向前平移,可见光区吸收光谱部分消失。

The appearance and UV-Vis spectrum of hemp seed oil(obtained by cold and hot pressing),as well as the GC-MS of its fatty acids therein,were analyzed after storage under different conditions(away from light at low temperature and at room temperature,in oven environment,indoor environment and outdoor environment).The results show that both the temperature and the light have influences on the color,transparence and smell of the grease.The composition of fatty acids are nearly the same for cold-pressing and hot-pressing oils,and there are strong absorption peaks in the region of UVC(200~275 nm) and UVB(270~320 nm).When being stored in oven environment,indoor environment and outdoor environment,the content of unsaturated fatty acids in hemp seed oil is reduced,the ultraviolet absorption has shift and the visible absorption partially disappears.