制油工艺对紫苏油品质的影响研究

Effects of Processing Techniques on Qualities of Perilla Oil

研究压榨、浸提与超临界CO_(2)萃取3种工艺制得的紫苏油中脂肪酸组成、挥发物、不皂化物、维生素E的种类及含量差异,分析不同工艺对紫苏油品质的影响。结果表明,脱壳紫苏籽超临界CO_(2)萃取工艺制得的紫苏籽油中亚麻酸含量和维生素E含量最高;通过脱壳处理能显著降低超临界CO_(2)制备紫苏籽油的蜡质含量,提高紫苏油品质。脱壳紫苏籽超临界CO_(2)提取制备紫苏油的品质相对最佳。

In the present study,the differences of the types and contents of composition of fatty acids,volatiles,unsaponifiable substances and vitamin E in Perilla oil obtained by three processes of squeezing,maceration and supercritical CO_(2) extraction were analyzed to analysis the effects of different processes on the quality of the Perilla oil.The contents of linolenic acid and vitamin E in seed oil obtained by supercritical CO_(2) extraction were the highest.Shelling could educe the waxy content of Perilla seed oil by supercritical CO_(2) treatment,and the quality of Perilla seed oil could be improved.The quality of Perilla seed oil was the best by supercritical CO_(2) extraction in three processing methods.