亚麻籽烘烤预处理对亚麻籽油得率及贮藏稳定性的影响

Effect of baking pretreatment on yield and storage stability of flaxseed oil

以亚麻籽油得率为指标,对烘烤预处理亚麻籽工艺进行优化,并研究烘烤预处理对亚麻籽油贮藏稳定性及多酚含量的影响。结果表明:亚麻籽烘烤预处理最佳工艺条件为烘烤时间40 min、烘烤温度100℃、粉碎粒度0.250 mm(60目),以此条件下的亚麻籽为原料提取油脂,亚麻籽油得率为44.46%,比未预处理提取的亚麻籽油得率高7.91个百分点,多酚含量高12.61个百分点;贮藏8 d,烘烤预处理提取的亚麻籽油过氧化值、K_(232)、K_(270)的增幅均小于未预处理提取的亚麻籽油。研究表明烘烤预处理不仅能提高亚麻籽油得率,同时可延缓亚麻籽油氧化,进而提高亚麻籽油的贮藏稳定性。

Using the yield of flaxseed oil as the index, the baking pretreatment process of flaxseed was optimized, and the effects of baking pretreatment on the storage stability and polyphenol content of flaxseed oil were studied. The results showed that the optimal baking conditions were obtained as follows: baking time 40 min, baking temperature 100℃ and grinding particle size 0.250 mm(60 meshes). With the flaxseed pretreated under these conditions as material to extract oil, the yield of flaxseed oil was 44.46%, which was 7.91 percentage points higher than that of unpretreated flaxseed oil, and the polyphenol content was 12.61 percentage points higher than that of unpretreated flaxseed oil. After eight days of storage, the increases of peroxide value, K_(232) and K_(270) of flaxseed oil from baking pretreated flaxseed were less than those from unpretreated flaxseed. The research showed that baking pretreatment could not only improve the yield of flaxseed oil, but also delay the oxidation of flaxseed oil, thus improving the storage stability of flaxseed oil.