加工方式对三种植物油中蜡含量的影响研究

Effect of processing method on wax content in three vegetable oils

研究了提取溶剂、压榨制油方式(冷榨和热榨)、油料是否含壳以及炒籽温度对花生油、葵花籽油和油茶籽油中蜡含量的影响。结果表明:对于花生油,采用乙醚和丙酮作为提取溶剂,油中蜡含量变化不显著(P> 0. 05),但与石油醚(30～60℃)有显著性差异(P <0. 05);对于葵花籽油和油茶籽油,提取溶剂的影响显著(P <0. 05),石油醚提取的植物油中蜡含量(30～60℃)最高,乙醚次之,丙酮最低;冷榨法制取的三种植物油中蜡含量均高于热榨法;与含壳花生制取的油中蜡含量与纯仁差异相比,葵花籽油和油茶籽油制取过程中,壳的影响非常明显;炒籽温度对三种植物油中蜡含量无规律性影响。

The effects of extraction solvent,method of oil press(cold press and hot press),shell and roasting temperature on the wax content in peanut oil,sunflower seed oil and oil-tea camellia seed oil were studied.The results showed that for peanut oil,using ether and acetone as extraction solvent,the change of wax content in oil was not significant(P>0.05),but it was significantly different(P<0.05)from petroleum ether(30-60℃).For sunflower seed oil and oil-tea camellia seed oil,the effects of extraction solvent were significantly(P<0.05),and the wax content in oil extracted with petroleum ether(30-60℃)was the highest,followed by ether and acetone.The wax content in three vegetable oils prepared by cold press was higher than that of hot press.Compared with the difference of wax contents in oils prepared from peanut containing shell and pure kernel,the influence of shell was very obvious in the process of preparing sunflower seed oil and oil-tea camellia seed oil.There was no regular effect of roasting temperature on the wax content in three vegetable oils.