不同制油工艺制备花生毛油及饼粕的品质分析.doc

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1、不同制油工艺制备花生毛油及饼粕的品质分析纪俊敏刘玉兰黄莲燕王亚丽(河南工业大学粮油食品学院，河南郑州450052)摘要：采用低温压榨、溶剂浸出、炒籽后高温压榨及预榨-浸出几种不同工艺制备花生油，对得到的花生毛油及花生饼粕的品质进行比较分析，探讨不同制油工艺对花生油及饼粕品质的影响。结果表明，冷榨花生毛油的香味清淡，色泽最浅，酸值和过氧化值最低；压榨毛油的甾醇含量普遍高于浸出毛油；冷榨浸出毛油白藜芦醇含量最低（0.42μg/mL）；冷榨花生油VE含量最高（25.2mg/100g）；不同制油工艺所得花生毛油的主要脂肪酸组成相差不大；冷榨饼的氮溶解指数最高（50.75%）

2、，其它几种制油工艺得到的饼粕的氮溶解指数相对较低（12.25%～22.60%）；热榨饼浸出毛油的AFB1含量高于其它工艺制取的花生毛油中的含量，并且随着炒籽温度升高，AFB1含量越高。关键词：花生毛油；热榨；冷榨；溶剂浸出；预榨-浸出；品质AnalysisofQualityofDifferentOilPreparationTechniqueinPeanutCrudeOilandCakeJIJun-min，LiuYu-lan，HuangLian-yan，WangYa-li(CollegeofFoodScienceandTechnology,HenanUniversit

3、yofTechnology,Zhengzhou,450001,China)Abstract：Qualityindexesofpeanutcrudeoilandcakeweredetermined,whichwereusedtoanalyzethequalityofpeanutcrudeoilandcakefromdifferentprocessingsuchascoldpressing,hotpressing,solventextractedandpre-pressingextraction.Theresultsshowedthatthecolourandlustr

4、eofcoldpressingpeanutcrudeoilislightest,withacidvalueandperoxidevalueofthelowest;sterolcontentofpeanutcrudeoilbypressingishigherthanthatbySolventExtracted,butthesterolcontentofhotpressedcrudeoilislessthancoldpressedcrudeoil;Resveratrolcontentofpeanutoilfromhotpressingandhotpressed-extr

5、actionpeanutcrudeoilishigherthancoldpressingandsolwentextractedcrudeoil,andresveratrolcontentofextractionpeanutoilistheminimum(0.42μg/mL);VEcontentofpeanutoilbydifferentoilpreparationtechniqueareverydifferent,andcoldpressedpeanutcrudeoilhasthehighestVEcontentwhichis25.2mg/100g,theVEcon

6、tentofhotpressed-extractionpeanutcrudeoilishigherthanhotpressedpeanutcrudeoil;Therewasnodifferenceinrefractivemajorfattyacidcontentoftheoilsamples,allthecrudeoilsampleswerenotdetectedinthetrans-fattyacids;nitrogensolubilityindex(NSI)ofcoldpressedpeanutcakewashighest(50.75%)thanthatobta

7、inedfromotheroilpreparation（12.25%～22.60%）；AllcrudeoilsamplesdetectedaflatoxincontentwerelessthanGBallowableamountof20μg/kg,Hotpressed-extractionpeanutcrudeoilhasthehighestcontentandAFB1becomehigherwithtemperatureincrement,theaflatoxincontentofhotpressedcrudeoilishigherthandehulled-c