摘要
为更好地了解油脂加工过程对麻疯籽油品质的影响,对比研究了浸出和压榨2种制油方法对麻疯籽油理化指标、脂肪酸组成的影响,并研究了浸出麻疯籽油在精炼过程中的品质变化。结果表明:2种制油方法制备的麻疯籽油在理化指标上存在较大差异,但在脂肪酸组成上并没有显著差异;与压榨法相比,浸出法制备的麻疯籽油具有较高的酸值、碘值、过氧化值、皂化值以及磷脂含量;麻疯籽油中的主要甘三酯为LOO(17.86%),LLO(16.02%),POL(14.06%),POO(7.14%),LLP(6.58%),OOO(6.44%),St OL(6.38%);此外,精炼对麻疯籽油的主要脂肪酸组成基本没有影响,但精炼后麻疯籽油的酸值、过氧化值、碘值和皂化值均明显降低。
In order to well understand the impact of processing procedure on the qualiy of Jatropha seed oil, Jatropha seed oils were extracted by leaching method and pressing method respectively, and com- pared from the aspects of fatty acid composition and physicochemical indexes. Besides, the quality change of Jatropha seed oil during refining was also investigated. The results indicated that Jatropha seed oils extracted by the two methods showed a significant difference in the physicochemical indexes, con- versely showed no significant difference in fatty acid composition. Compared with the pressed oil, the leached oil presented higher acid value, iodine value, peroxide value, saponification value and phospho- lipids content. The main triacylglycerols in Jatropha seed oil were LOO（ 17.86% ）, LLO （16.02%）, POL（ 14.06% ） ,P00（7.14% ） ,LLP（6.58% ） ,000（6.44% ） and St0L（6.38% ）. Furthermore, refi- ning process had no significant effect on the main fatty acid composition of Jatropha seed oil, but the acid value, peroxide value, iodine value and saponification value decreased significantly after refining.
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第2期10-13,共4页
China Oils and Fats
关键词
麻疯籽油
理化指标
脂肪酸组成
精炼
Jatropha seed oil
physicochemical index
fatty acid composition
refining
